pumpkin cream cheese spread

$1.27 recipe / $0.32 serving

There are a kajillion pumpkin recipes that I’d like to make and not nearly enough time or stomach room for them all. But this recipe has been in my queue since last year so it definitely gets priority.

The recipe comes together in minutes and is good spread on anything from home made cinnamon raisin bagels to crackers. It’s sweet, tangy and full of deep autumn spices! Plus, adding pumpkin to cream cheese is like adding a vitamin and fiber packed pill to something that is normally sinfully delicious. Sounds like a win-win.

I like having the option of savory (plain) cream cheese or sweet (pumpkin) so the recipe is a half-block portion. If you don’t want left over cream cheese just double the recipe and use up the whole block. Or, you can use the left over half a block of cream cheese to make some Spinach Artichoke Pasta.

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese

pumpkin cream cheese spread
 
Prep time
Total time
 
Total Cost: $1.27
Cost Per Serving: $0.32
Serves: 4-6
Ingredients
  • 4 oz. cream cheese $0.85
  • ¼ cup pumpkin puree $0.16
  • 1 Tbsp brown sugar $0.02
  • ½ tsp vanilla $0.14
  • ½ tsp cinnamon $0.05
  • ½ tsp pumpkin pie spice $0.05
Instructions
  1. Combine all ingredients in a bowl and whip it up till smooth. Refrigerate until ready to use!
  2. Try not to eat it straight out of the bowl with a spoon while your bagel is toasting.

 

Pumpkin Cream Cheese Spread

Step By Step Photos

combine ingredientsPlace all of the ingredients together in a bowl and whip it. Whip it good.

whipped pumpkin cream cheeseI whipped it by hand which took some effort (you don’t want any cream cheese chunks left) but if you have a hand mixer you can take that route. Refrigerate it till you’re ready to eat. Chilling it also helps stiffen it up because it will get quite soft when you whip it.

Got left over pumpkin? I suggest freezing it in small portions so you can make more of this later or perhaps some pumpkin lattes (recipe coming soon!).

pumpkin cream cheese spreadMMmmmm, I had to take a bite.

16 Comments

  1. Sarah says:

    This looks delicious! How long do you think it would last in the fridge? I live on my own so I’m always running into problems with food going bad before I can finish it.

  2. Michelle K says:

    I made something similar to this the other day and we have leftovers. Can it be frozen? I was hoping to incorporate it into another meal. Oatmeal, perhaps? I would love any suggestions.

  3. Yum yum, this sounds de-lish! :)

    I’m having my first linky party on my blog and the theme is pumpkin. I’d like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

    http://cookincowgirl.blogspot.com/2011/07/pumpkin-blog-hop.html

    ~Cookin’ Cowgirl

  4. I would try this using that low fat cream cheese with the wierd name to save some calories and fat, but anything with cream cheese is yum!

  5. Anonymous says:

    just made this, had to cook and mash my own pumpkin though as you can’t buy canned puree in the uk…smells SO GOOD can’t wait, my and my daddy are having it on toasted cinnamon raisin bagels for breakfast tomorrow YUMMM!!

  6. I just made a double batch of this and I am taking it to a pig roast this afternoon! I was thinking bagel chips to spread it on! Hope it makes it there without me eating it all!

  7. I bought a strange jarrahdale pumpkin the other day because I liked the look of it and google tells me it is delicious. I am fearlessly going to carve and eat it and hope everything turns out all right. Any thoughts on making pumpkin dishes not using the canned puree?

  8. Great idea, and so easy! I’m baking a pumpkin tonight and now I know what to do with the leftovers. =]

  9. PERFECT. I’m gonna try it ASAP. Thank you! :)

  10. Honey would be fantastic! It may make the consistency thinner so I would start with a little bit less and add more as needed.

  11. This looks AMAZING. Any thoughts on whether I could sweeten it with honey instead of brown sugar? Do you think that will ruin it, or do you think that’d take it in a different but possibly delish direction?

  12. This looks incredible! I am going to try it soon for sure!

  13. I can seriously get behind this use of pumpkin puree!

  14. Well, yum! I’m going to make some bagels tonight, so I’m just going to have to pick up some pumpkin and such to go with it.

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