1) Preheat oven to 350°F.

2) Season catfish with salt and pepper evenly on both sides.

3) Place fillets on sheet tray and cook for 15 minutes or until flakey.

4) Shred cheese, slice green onions and dice bell pepper.

5) Save and set bell pepper stem aside

6) Remove catfish from oven. Place fillets on plate and chill.

7) Once chilled, shred fillets with fork.

8) In a large bowl, mix both cream cheeses together with an electric mixer.

9) Add ranch mix, shredded cheese, chopped vegetables and catfish.

10) Spread a large sheet of plastic wrap on counter.

11) Sprinkle ¼ cup shredded cheese on wrap.

12) Place catfish cheese mixture on top and form into a ball.

13) Cover all sides with remaining shredded cheese.

14) Fully wrap cheese ball with plastic wrap. Wrap again to firmly secure the mixture.

15) Tie cooking twine around cheese ball to create pumpkin indentions.

16) Place in fridge for at least 2 hours.

17) When firm, remove from fridge.

18) Remove cooking twine and plastic wrap.

19) Press bell pepper stem into top of pumpkin.

20) Serve with crackers and veggies. Enjoy!