Even adults can enjoy getting hands-on with their food when it comes to stacking up mouth-watering ingredients, and a fall party is a great opportunity to explore new ways to appreciate the flavor of savory pumpkin.

This recipe combines rich, creamy cheese with prosciutto and pumpkin for a medley of flavors and textures your guests will have a hard time believing are gluten-free. Non-GMO Crunchmaster Pumpkin Harvest Crackers combine real pumpkin and autumn spices with whole grains and flax seeds.

Serve these little delights on a cheese board and let guests mix and match the flavors as they wish. Then expand your offering with a dairy-free, vegan alternative and introduce another fall favorite like apple butter.

Explore more tips and recipes to help celebrate fall at www.crunchmaster.com.

Pumpkin Prosciutto Stackers

• 2 ounces prosciutto

• 1 ounce aged balsamic vinegar (syrupy consistency)

• 4 ounces gorgonzola

• 4 ounces aged parmesan, shaved

• 1 bag Crunchmaster Pumpkin Harvest Crackers

Cut prosciutto into cracker-size pieces, about 1.5 inches in diameter.

Pour vinegar into small carafe or dish with serving spoon.

Layer gorgonzola, one to two pieces prosciutto, and one to two pieces shaved parmesan on one cracker. Drizzle lightly with vinegar.

Plate remaining prosciutto, gorgonzola, parmesan, and crackers on platter before serving, and place vinegar nearby.

Apple Pepita Stackers

• 4 ounces apple butter

• 1 bag Crunchmaster Pumpkin Harvest Crackers

• 3 ounces toasted pepitas

• 12 slivers fresh sage

Spread apple butter over one cracker and sprinkle with pinch of pepitas. Top with sage sliver.

For serving, scoop apple butter into small crock or serving vessel. Place pepitas and sage in serving dishes.

Place assembled stacker on platter with crackers. Add serving dishes, if space allows, or position around platter.

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