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Pumpkin Cream Cheese Spread
We added a Fall flair to this classic breakfast cream cheese spread by adding pumpkin puree and pumpkin pie spices.
Storage Time: Store up to 7 days in the refrigerator.
Yield: Makes about 1 1/2 cups
August 19, 2021
Pumpkin Cream Cheese Spread
Ingredients
- 8 oz (250 g) cream cheese, softened
- 1/2 cup canned pure pumpkin
- 1/3 cup icing sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- Dash ground cloves
Directions
- Using medium speed of an electric mixer, beat together cream cheese and pumpkin until smooth.
- Beat in icing sugar, vanilla, cinnamon, ginger, nutmeg and cloves until blended.
- Cover and refrigerate for up to 48 hours.
- Use as a spread for toasted bagels or muffins.
Nutritional analysis per tbsp:
41 calories, 3.3 g fat, 0.6 g protein, 2.5 g carbohydrate, 0.2 g fibre, 35 mg sodium
Related Recipe:
3/4 tsp of our Pumpkin Pie Spice can be used to substitute for the spices in this recipe.
Tip:
Do not use pumpkin pie filling for the pumpkin in this recipe.