Pumpkin spice cream cheese spread [Vegetarian]

Jaymi's Notes:
Sweet and creamy, this is a great pumpkin pie-like spread to pair with sliced apples, a breakfast bagel, crackers or anything else you might think of. It's great for breakfast, a sweet snack, or even as a dessert when spread over something like a pumpkin quick bread. I topped it with just a little sprinkle of nutmeg and cinnamon.

More on The Cooking Project.

© Jaymi Heimbuch

Kelly's Recipe:

As a companion to the spicy pumpkin hummus I wrote about earlier, I made a sweeter pumpkin cream cheese for those who like their snacks on the sweet side, rather than savoury. The pumpkin flavour really stands out in this simple to make appetizer, especially with the pumpkin pie-style seasoning. You can use vegetables or crackers for this dip, but I also added some sliced apples to the plate round things out. Despite the fact that I'm not really a sweet person, I really liked this. As with the hummus, it takes only a few minutes to make.

This recipe is from the website Ezra Pound Cake.

Spiced Pumpkin Cream Cheese

1 8-ounce package of cream cheese, softened in microwave for 15 seconds
1/2 cup pumpkin puree, homemade or canned
1/4 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. allspice or cloves
Dash of nutmeg
1/2 teaspoon vanilla

1. In a medium mixing bowl, mix the softened cream cheese, pumpkin and sugar until smooth. Add the pumpkin pie spice and vanilla.

2. Cover and refrigerate for at least 1 hour.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegetarian | Weekday Vegetarian

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