Add both blocks of cream cheese to mixing bowl and mix for about 2-3 minutes until the cheese is nice and whipped. (I let mine sit on the counter for about an hour before I started to soften it up a bit)
Add in pumpkin butter and mix until well combined
Place the mixture on a clean cutting board and start to shape into a ball. Then wrap in a plastic sealing wrap, making sure the entire surface area is covered.
Wrap a piece of baking twine around the cheese ball and tie tightly so that the string makes an indention into the ball (see pictures for reference).
Repeat this process three more times, or until you've reached your desired pumpkin shape.
Store in refrigerator for 2-3 hours to allow the cheese to become firm again
Carefully unwrap the twine and plastic wrap.
Sprinkle & press on shredded cheese until the entire surface is orange.
Cut off the stem of your sweet red pepper and press into the middle of the pumpkin
Serve with your favorite sliced veggies or crackers!
