Pumpkin Cream Cheese may sound kind of different, but, don’t let the name slow you down. This stuff is good. Forget good, it’s great. Not just great, fantastic. Make some. Hurry. Okay, I’m done gushing. But, seriously….melt-in-your-mouth delectable. Okay, now, I’m done.
- 8 ounces cream cheese, room temperature
- ⅓ cup pumpkin
- 1 tablespoon syrup
- ½ teaspoon pumpkin pie spice
- Place cream cheese, pumpkin, syrup and pumpkin pie spice in a mixing bowl. Beat with an electric mixer on medium speed, until well combined, about 2 minutes.
- Serve at room temperature or chilled. Serve on bagels, toast, etc. Sprinkle an extra pinch of pie spice on top, if you like.
I suggest serving this Pumpkin Cream Cheese as a substitute for plain cream cheese. I tried it on a bagel, you could also serve on toast, or even spread on a waffle. Basically, anything you think might taste good with a little pumpkin flavor added to it.
This recipe is very close to the original, inspiration recipe from Food Network’s 50 Things to Make with Canned Pumpkin. I substituted plain syrup for maple syrup, just to use what I had. I used an electric mixer instead of a food processor, mainly because I think a mixer is a lot easier to deal with.
I realize I’ve given lots of pumpkin recipes lately, been on a bit of a kick. I’m working on slow cooker chili next though, and I promise, no pumpkin in it!
Thanks everyone:) Di