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Pumpkin Pie Cheese and Crackers

Pumpkin Pie Cheese and Crackers are a no-bake snack board that mimics pumpkin pie with orange cheddar “pie slices,” a cracker crust ring, and honey-spiced whipped cream cheese dollops. Assemble triangle-cut cheese wedges in a circle, then finish with pumpkin pie spice and chopped pecans for a festive look.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

orange cheddar or colby jack
  • 16 oz orange cheddar or colby jack sliced into thin wedges
round butter crackers
  • 1 sleeve round butter crackers
graham crackers or pretzel crisps
  • 1 sleeve graham crackers or pretzel crisps
cream cheese
  • 4 oz cream cheese softened
honey
  • 1 tbsp honey
pumpkin pie spice
  • 0.25 tsp pumpkin pie spice
pecans
  • 2 tbsp pecans finely chopped

Method
 

Shape the pie and crust
  1. Cut the orange cheddar or Colby jack into triangle wedges like pie slices so each piece has a point that will face the center. Visual cue: the wedges should resemble slice shapes and fit neatly on a round board.
  2. Arrange the round butter crackers in a ring around the edge of a round board to form the crust. Visual cue: the crackers should create a circular border like a pie crust.
  3. Lay the cheese wedges inside the cracker ring with the points aimed toward the center, forming a sliced-pie layout. Visual cue: from above, the platter should look like a pie cut into wedges.
Make the whipped-style topping
  1. Beat the softened cream cheese with the honey and pumpkin pie spice until fluffy and smooth. Visual cue: the mixture should lighten in color and look spreadable.
  2. Pipe or spoon a dollop of the cream cheese mixture on top of each cheese wedge to resemble whipped cream. Visual cue: each wedge should get a visible mound of topping.
  3. Sprinkle the chopped pecans over the dollops, then serve immediately with extra crackers on the side. Visual cue: pecans should be scattered like garnish across the “pie.”

Notes

Pro tip: soften the cream cheese at room temperature so it beats easily into a fluffy texture for clean dollops. Store assembled boards covered in the fridge up to 2 days; keep crackers separate if you want to avoid sogginess. Freezing is not recommended because the crackers and cheese topping texture will change. If you’d like a gluten-conscious option, use gluten-free graham crackers or pretzel crisps for the crust pieces.