1/4 cup pumpkin puree
1/4 cup pineapple preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large pretzel rod, broken in half
4-ounces cream cheese, softened
Dark rye bread
Black olive slices
smooth. Cover refrigerate 2 to 3 hours until cheese is firm enough
Shape mixture into round pumpkin, place on serving plate.Using a
knife, score vertical lines down pumpkin. Place pretzel rod in top
for stem. Cut bread into triangles for eyes, cut red pepper into
triangle for nose, and cut olives in half to make the mouth.
Surround with parsley.
Serve with assorted crackers.
Serves 8 to 10.