This is an oldie from my sitethat I first published back in 2011. I make it often during the Fall and Winter months, and thought it was high time I updated the photos. The recipe is still the same though, and is a tried and true family favorite.
Cream cheese is blended with pumpkin puree, a little brown sugar, and the fabulous spices you'd find in a pumpkin pie. You wont be able to get enough of this creamy spread. My favorite way to enjoy it is spread on a toasted slice of my Pumpkin Quinoa Bread, but it can be used in lots of different ways. Serve it on toasted bagels, or as a dipper for crunchy gingersnaps, graham crackers, or apple and pear slices for a real treat everyone will love.
When you first whip the ingredients togetherit will seem pretty soft and thin. That's why the recipe calls for it being chilled for one hour. This allows the spread to firm back up, as well as the flavors to mingle, so I highly recommend not skipping that step.
This recipe only calls for 1/2 cup of pumpkin puree. So what should you do with the rest of that can of pumpkin? Check out my Pumpkin Recipe Roundup for ideas, or freeze it for longer storage. Place the extra pumpkin into freezer bags, squeeze out any excess air, and seal.
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Pumpkin Pie Cream Cheese Spread
1-8 ounce package cream cheese, softened
1/2 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
In the bowl of a stand mixer, beat cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and vanilla on medium speed until well combined.
Spoon spread into a container and cover with a lid.
Refrigerate at least 1 hour to allow flavors to mingle, and to firm up.
Store spread in the refrigerator for up to 5 days.
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