Cream Cheese Pumpkin Spice Spread
Prep time:
Total time:
Yield: 2 cups; about 16 servings
- 8 oz cream cheese, slightly softened (low-fat is fine)
- ½ cup pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie mix)
- 4 tablespoons unsalted butter or coconut oil, slightly softened
- 4-6 tablespoons pure maple syrup (more or less to taste)
- 1 teaspoon pure vanilla extract
- 1½ teaspoons pumpkin pie spice
- 1 pinch salt
- Whip together all ingredients until light and fluffy.
- Cover and refrigerate until fully chilled so it can thicken, at least 4 hours (up to 3 days is fine though).
- Serve chilled.
Maple Syrup Substitution: You can use powdered sugar instead of maple syrup if you want your spread to be thicker.
Serving size: 2 tablespoons
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/pumpkin-spice-spread/
3.5.3251