- make this recipe
- user reviews (11)
Pumpkin Cream Cheese Spread
Ingredients
-
1
8 ounce package cream cheese, softened
-
1/2
cup canned pumpkin
-
1/4
cup sugar
-
3/4
teaspoon pumpkin pie spice
-
1/2
teaspoon vanilla
Directions
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Nutrition Facts
(Pumpkin Cream Cheese Spread)
- Servings Per Recipe 24,
- Calories 43,
- Protein (gm) 1,
- Carbohydrate (gm) 3,
- Fat, total (gm) 3,
- Cholesterol (mg) 10,
- Saturated fat (gm) 2,
- Vitamin A (RE) 155,
- Sodium (mg) 28,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Served with home made vanilla wafers YUMM! Going to try with Speculaas cookies next!!
11/10/2011 01:32:29 PM Report AbuseI served this with zuchini-nut bread and it disappeared before you could blink an eye. this is great. Also good on bagels.
10/10/2010 02:26:27 PM Report AbuseI have made this countless times and have been asked for the recipe as many times.
12/23/2009 12:55:46 PM Report AbuseWhen I first made this, all I had to put it on was white corn tortilla chips. Yummy!!
12/11/2009 10:14:05 AM Report AbuseThis makes for an easy and quick snack when used with graham crackers or ginger snaps. Also my in laws are REALLY big on having snacky type stuff around before big dinners (I've never understood this but oh well! It's their tradition!) So I'll be bringing it for pre-dinner munchies. And the added sonus of being able to use it for desserts too, probably will make a pumpkin loaf and use this for the spread! Can't wait
11/22/2009 04:42:18 AM Report Abuse