Pumpkin Cream Cheese
Ingredients:
- 1 (8 oz) package of cream cheese
- 1/2 c canned pumpkin
- 1/4 c sugar
- 1/2 t vanilla extract
- 1 t pumpkin pie spice
Directions:
In medium mixing bowl, mix all ingredients with an electric mixer until smooth (around 3 minutes.) Refrigerate at least one hour. Add more pumpkin pie spice to taste.
I love making this recipe every fall. I never finish it all so this time I’m bringing half over to a friend. I need another recipe that doesn’t need a full can of pumpkin because that’s a huge waste to use just 1/2 cup of canned pumpkin. Any ideas?
Sorry about the quality of the pic.
U are making me hungry every time I stop here! LOL
I lurrrrve me some pumpkin recipes.
I use pumpkin pureee in butternut squash soup.
Last year I made pumpkin chili (that would be a good idea for your leftover from this recipe).
The kids are addicted to whole-wheat pumpkin muffins . . . which reminds me, I need to make some more today!
Okay, funny story. Last year I bought like a dozen or MORE cans of pumpkin while it was on sale. Hubs has been after me to do SOMEthing with it. I could just hug you for this recipe, cause I am so NOT in the mood to make pies. Oh, yah, and since pumpkins are doing poorly this year, the can stuff is at least three times what I paid for it last year. Woot to me for being frugal, right? Thanks again!
I got to sample this one and it was SUPER yummy. Try it.
I made something similar… I just added nutmeg, cloves, cinnamon to cream cheese plus a touch of orange food coloring, and wala it was really good!
I love anything cream cheese and now you’ve added pumpkin flavor!!! YUMMY!!!
Okay, so I don’t always read directions carefully. I made this tonight and accidentally used 1/2 can of pumpkin, instead of 1/2 cup. Turned out great, though, and Hubs likes it. Yum.
Hmmm now that’s one thing I thought they would of never made..
I like it alot