Wednesday, September 18, 2013

Pumpkin Cream Cheese

Tree in Winthrop, ME (Photo by Kt)
It's almost Autumn! My favorite season.

There's so much I enjoy about this season, it's gorgeous, fairs, pumpkins, Halloween, Thanksgiving, leaves changing color, the weather has cooled and it isn't muddy outside....

 ..and all of the food.

So let's begin the day with some breakfast.

                                                  A bagel with pumpkin cream cheese.


8oz Cream Cheese, softened
1/4 Cup Pumpkin Pie Mix
1 Tsp Cinnamon
2 dashes of Nutmeg

1.  In a bowl, add cream cheese, and spices, stir with a fork for about 30 seconds.
2. Slowly add pumpkin into cream cheese, stirring as you go , until completely integrated.
3.  Place pumpkin cream cheese into an air tight container with  a lid, and keep in refrigerator.

The cream cheese is very tasty, easy to spread, and a little goes a long way.

Kt! Why did you use pumpkin pie mix, instead of pumpkin puree?! It has PRESERVATIVESSSSSSSS.            
                         I generally use Pumpkin Pie Mix when I am cooking something using pumpkin as a sweet. It saves me time from measuring sugar,  and has spices in it. 
                   But if you are truly concerned about it, then I would suggest using  3 tablespoons of pumpkin puree, 2 tablespoons of maple syrup, and 1/2 tsp of cinnamon, dash of nutmeg, and a dash of ground cloves.

But you added spices to it.

I like mine to have a little more cinnamon, and nutmeg. It's a personal preference. I do this often.

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