Every restaurant, every ice cream store, everywhere you turn “pumpkin” in is in the air and on the menu. Not to be outdone–here’s my first pumpkin recipe of the season.
Pumpkin Cream Cheese Spread
- 1 8oz. pkg cream cheese, softened
- 1/2 can pumpkin (plain, no spices added)
- 1/4 C sugar
- 3/4 t pumpkin pie spice
- 1/2 t vanilla
Beat all ingredients in a medium sied mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least one hour or up to 24 hours. Makes 1 1/2 cups. (24 1 Tablespoon servings)