In my class, there was a kid named Tim. Tim was a nice enough kid; the sporty type and on the hockey team, but not necessarily overly health-conscious. Every morning the teacher would ask Tim what he had for breakfast. Some days it was cereal with milk, some days it was eggs with toast. (I don’t remember beyond that because honestly, the only one who seemed to be completely enthralled with finding out what Tim ate every morning was the teacher.)But I remember one day Tim saying that he had a bagel. Butter or cream cheese on it?, the teacher asked nonchalantly. Both, replied Tim happily, with a huge grin. The teacher audibly gasped. Students who had previously been on the brink of a catnap jolted awake and looked up to ascertain the source of her disdain.
Let’s try to keep it to either butter or cream cheese, shall we, Tim?, she said tersely. We all laughed, including Tim; he really was a great sport (no pun intended). She was not nearly as amused as the rest of us were.
Anyway, I thought of that teacher as I made this spread because *gasp* it contains both butter and cream cheese (lol!). Just be mindful of your serving size and all will be well.
If your family serves brunch on Thanksgiving morning, this spread is a lovely thing to put out with bagels. Or it makes a festive snack served with sliced apples, gingersnap cookies, or graham crackers for dipping.
- 8 oz cream cheese, slightly softened (low-fat is fine)
- 1/2 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
- 1 1/2 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.