I have been hunting for new pumpkin recipes to use up the stockpile of canned pumpkin. After a few spectacular disasters, I decided to try something easier to give me a quick win. This recipe is a little bit of a cheat, but it is delicious, like licking it off the spoon delicious.
Pumpkin Cream Cheese
adapted from Better Homes and Garden
This is a quick way to elevate toast or a plain bagel breakfast into a fall treat. Ingredients
- 1 8-ounce package cream cheese, softened
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 3/4 tsp pumpkin pie spice
- 1/2 tsp vanilla
In a medium bowl, combine all ingredients and beat with a wire whisk until smooth.
Move into a small Tupperware and refrigerate for up to a day.
Nutritionals(1 1/2 cups about 24 servings): Cal 43, Fat: 3, Carb 3, Protein 1
