Pumpkin Cream Cheese

This autumn-flavored spread tastes great on bagels and other savory breads.

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  • Makes: 48 servings
  • Serving Size: 1 tablespoon
  • Makes: about 3 cups spread
  • Start to Finish: 15 mins

Pumpkin Cream Cheese

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Directions

  1. In a large mixing bowl beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl. Store tightly covered in the refrigerator for up to 1 week.
  2. If desired, sprinkle with a little freshly grated nutmeg before giving as a gift.

From the Test Kitchen

To Present This As a Gift:

You will need a knife; small, fresh pumpkin; spoon; hand drill; wire-edge ribbon; and small clear glass bowl. Cut the top off the pumpkin, leaving an opening slightly smaller than the rim of the bowl. Scoop out the insides with a spoon. Use a hand drill to make holes around the rim, approximately 1-1/2 inches from the top edge. Twist together the wires at one end of the ribbon. Weave ribbon through drilled holes. Knot ends together. Trim ribbon ends, if needed. Place bowl in pumpkin and fill with cream cheese.

Also Try This:

Instead of drilling the holes, attach the ribbon with gold-colored thumbtacks.

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Nutrition Facts (Pumpkin Cream Cheese)

  • Per serving:
  • 40 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 10 mg chol. ,
  • 28 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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