Pumpkin Cream Cheese

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. 
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Pumpkin Cream Cheese
This is a quick way to elevate toast or a plain bagel breakfast into a fall treat. 

  • 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