PUMPKIN CREAM CHEESE SPREAD
I’d love to try many pumpkin recipes, but I do not have enough energy or stomach space to make them all. However, this particular recipe has been on my list since last year, so Pumpkin Cream Cheese Spread has been given top priority.
The recipe can be made in minutes and is excellent to spread on anything, including homemade cinnamon bagels with raisins, graham crackers, and even apple slices. It’s tangy, sweet, and filled with autumnal spice! Also, adding it to the cream cheese recipe is similar to adding a vitamin- and fiber-rich pill to something usually delicious. This sounds like something that is a win-win.
I like the possibility of sweet (plain) creamy cheese and sweet (pumpkin); therefore, the recipe will yield a half-block portion. If you don’t want any left excess cream cheese, make the recipe twice and take the whole block. You can also use the leftover half of a partnership to create an omelet of spinach artichoke pasta.
4 oz cream cheese ($0.99)
1/4 cup pureed pumpkin ($0.34)
1 Tbsp brown sugar($0.04)
1/2 tsp vanilla ($0.14)
1/2 tsp cinnamon ($0.05)
1/2 teaspoon Pumpkin pie spices($0.05)
Combine all the ingredients in a bowl, and then whip until smooth. Cool until ready for use, up for 5 to 7 days.