- Cooking Ideas
October 23, 2013
This cream cheese spread has the flavors of fall holidays — pumpkin, pumpkin pie spice, and pecans. Serve on bagels, muffins, or apple slices.
Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes
Calories Per Serving
- 8 Ounces whipped cream cheese
- 1/4 Cup canned pumpkin
- 2 Tablespoons firmly packed brown sugar
- 2 Teaspoons pumpkin pie spice
- 1/4 Cup finely chopped pecans
Beat cream cheese, pumpkin, brown sugar, and pumpkin pie spice in medium bowl with electric mixer on medium speed until blended. Stir in pecans. Cover.
Refrigerate until ready to serve.
Calories Per Serving79
Folate equivalent (total)3µg1%
Have a question about the nutrition data? Let us know.
Pumpkin Spice Cream Cheese Spread
Does your morning bagel need a fall makeover? Do you crave pumpkin cheesecake but don’t need the extra 1000 calories? Do you like quick and easy recipes that taste really, really good? If you answered yes to any of those questions, you’ll love this Pumpkin Spice Cream Cheese Spread!
Now I can’t take all the credit for this idea. My friend Alexis sent me a message on Facebook suggesting that a pumpkin cream cheese spread for bagels would be a really great recipe for the fall.
Hmmm… pumpkin cream cheese? I had never thought about it, but I know I love pumpkin cheesecake so it sounded like a good idea to me!
Since I happened to have canned pumpkin and cream cheese on hand, I threw together a couple of different combinations and quickly ended up with a delicious spread that works equally well on bagels and muffins.
And I’m not the only one who thinks it’s great. I had a house full of guests yesterday and decided to make some homemade bagels for the first time just so we could all taste the pumpkin cream cheese.
More than once I heard things like, “Yum! It’s like pumpkin pie… on a bagel!”
This morning as I was trying to think of other ways to use the spread, I decided that it might make a good dip for apple slices. And I was right!
Since I still had a house full of guests this morning, I had plenty of apple tasters on hand.
My cousin Corinne took a bite and her eyes got wide. At first I thought she didn’t like it, but then I heard, “Oooooh, it tastes like apple pie!” And we all agreed.
I love it when friends request special recipes or give me suggestions. Some of my favorite creations have happened that way (remember Jason’s Ultimate Manwich?). So keep the ideas coming, guys!
One of the great things about this blog is that it helps keep me connected with friends that might otherwise drift away. Being part of the military, we move around a lot and have met and left friends all over the world.
While it is fun to meet new people, it can be difficult to keep in touch with them all.
I met Alexis while volunteering at the weekly newspaper on the military base in Sicily. Alexis and her husband Ryan left the island a couple years before we did, but we ended up keeping in touch sporadically through e-mail and blogging. I think if we hadn’t all started blogging, we probably would have lost touch!
I’m glad we did keep in touch because it was Alexis and Ryan who introduced me to Ben, the designer who created the latest blog design for Pinch My Salt.
Isn’t the internet a wonderful thing? I haven’t seen Ryan and Alexis in person since they left Sicily and I’ve never even met Ben in person. But they’ve all helped contribute to this blog over the last couple of years!
Now, (in addition to suggesting recipes for Pinch My Salt) Alexis is working hard on her latest project, Earth’s Best Friend, a company that offers eco-friendly, sustainable pet clothing.
He hasn’t put in his order yet, but you might soon see Smack modeling a sustainable organic cotton jacket. Perhaps you didn’t realize that Smack is into doggie fashion, but Halloween is coming up so he’ll soon be sporting this outfit again:
And speaking of Halloween, the Pumpkin Spice Cream Cheese spread would be a really tasty frosting on some pumpkin-shaped sugar cookies. A bit of red and yellow food coloring would turn it a nice shade of pumpkin orange.
And now that I’m thinking about it, the spread would also make an excellent frosting for some Halloween cupcakes! I’m sure you’ll think of many other things to do with it, once you give it a try.
Now we all know that sweetened cream cheese isn’t exactly a health food. But in small amounts, on a bagel or spread on some apple slices, this cream cheese spread can turn an ordinary snack into something really special, without the guilt associated with some of our other favorite treats. You could even try it with reduced-fat cream cheese, although I used the real thing.
Bonne Maman Pumpkin Spice Spread Twists
In a small bowl, combine the sugar, cinnamon, and cocoa powder.
Gently unroll the pizza dough, maintaining a rectangle shape approximately 9吉 and ¼” thick. Spread a thin layer of Bonne Maman Pumpkin Spice Spread, leaving a ½” strip uncovered at the top. Sprinkle 2 Tbsp. of the sugar mixture over.
Gently roll up and seal into a log, then carefully cut the log in half vertically. Cut each half in half again horizontally, to expose the layers.
Twist each piece of dough and stretch lightly, then tie in a loose overhand knot leaving some space in the center. Take each end of dough and loop through one more time, securing at the bottom, to create a knot shape.
Repeat with the remaining three pieces of dough to create four rolls. Then repeat the entire process with the remaining 2 packages of pizza dough to create a total of 12 rolls.
Sprinkle the remaining 2 Tbsp. of sugar mixture over the top of each roll and bake at 375ºF until well caramelized. Serve warm.
Pumpkin Spice Cream Spread Dairy Free
A Pumpkin Spice Cream Spread Dairy Free that is paleo, vegan, and low carb.
Pumpkin Spice Cream Spread Dairy Free is an easy to make a spread for any paleo or low carb bagels, breads, muffins waffles or pancakes.
The spread is grain-free, paleo, vegan, dairy-free, with low carb, sugar-free, and nut-free version.
You can use unsweetened cashew butter or sunflower seed butter in this recipe. This is so darn delicious on my Low Carb Paleo Pumpkin Spice Bagel Recipe.
This was so simple to make, but not so easy to photograph. I took a bunch of photos of the pumpkin spread that I thought, at the time, looked lovely. Only to later see them enlarged on my computer and think something is very wrong here!
They reminded me of something, and something not good or appetizing. Oh No, Not the Poop Emoji!!
I sincerely apologize, but I must share the photo with you because it is completely hilarious.
Once I added the eyes and mouth to the photo, it was spot on, lol. If you're squeamish, just scroll past this photo, as there are other photos that are normal.
I also took some normal photos, but could not resist sharing how funny this one turned out.. Look away if you're squeamish! I promise, it tastes good, and does not look like this. I'm just not very talented at food styling, lol.
Pumpkin Spice Cream Spread Dairy Free Recipe -
- ⅓ cup cashew butter , or sunflower seed butter for low carb nut free
- ¼ cup canned pumpkin puree
- 1 ½ to 2 tbsp (to taste) pure maple syrup , or use 1 ½ to 2 tbsp Swerve sweetener for low carb (sugar free)
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ⅛ tsp sea salt * optional
- In a small saucepan over medium heat and add all the ingredients above.
- Mix and heat until thoroughly combined. Remove from heat and spoon into a cover jar or container.
- Store in the fridge. Must let it become almost room temperature, or warm a little to make it soft & easy to spread after being in the fridge (it gets firmer in the fridge).
- Use this yummy spread on my Paleo Low Carb Pumpkin Bagels , or my Paleo English Muffin Recipe
Nutritional Data for Low Carb Version with Sunflower Seed butter & Swerve Sweetener: Servings: 9, Serving Size: 1 heaping tbsp or 21 g, Cal: 61, Carbs: 3.1 g, Net Carbs: 2.1 g , Fiber: 0.9 g, Fat: 5 g, Protein: 1.7 g, Sugars: 1.3 g.
Nutritional Data for Paleo Version with Cashew Butter and Maple Syrup : Servings: 9, Serving Size: 1 heaping tbsp or 21 g, Cal: 65, Carbs: 6.1 g, Fiber: 0.6 g, Net Carbs: 5.5 g, Fat: 5 g, Protein: 1.2 g, Sugars: 3.1 g.
How to serve your dip
Option #1: Make A Pumpkin Bowl Using A Real Pumpkin!
Try serving your pumpkin dip in an actual PUMPKIN for an added 'WOW' factor! Here is a video that shows you how to clean out a pumpkin if you want to serve the dip inside one. Just make sure to get yourself a SMALL pumpkin if you want to use it to hold this dip.
Option #2: Use a ceramic pumpkin with a lid!
I have a FEW of this around the house that I use for many things this time of year. (I always find them at Target for less than $5.00.) I will put candy in them, cookies, or DIPS! It is beautiful and a lot quicker than cleaning a real pumpkin out. These babies are also the perfect vessel for taking dips to parties! Just scoop the dip inside, cover with the lid and use a large rubber band to keep the lid closed! Then tell the host or hostess they can keep the pumpkin at a thank you gift!
Cool Whip Pumpkin Dip
Super simple and quick 5 ingredients cool whip pumpkin dip! Great to dip with apples or cookies!
- 1 (5.3 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 (16 ounce) container frozen whipped topping, thawed
- Cookies or apple wedges, for dipping
- Mix together vanilla pudding mix, pumpkin, and pumpkin pie spice until blended.
- Fold in half of the whipped topping. Then, fold in the remaining whipped topping until
- Serve with apple wedges, butter cookies, ginger snaps, and/or shortbread cookies.
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- 2 cups white sugar
- 1 cup brown sugar
- 4 eggs, lightly beaten
- 1 (16 ounce) can solid pack pumpkin
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ cup water
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
Mix white sugar, brown sugar, and eggs in a large bowl stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Options for Spreads and Toppings
I sometimes cut a muffin in half and spread low-fat cream cheese on each half. Cream cheese also makes a delicious topping for baked muffins, especially when it&aposs mixed with a small amount of one or more of the following substances:
- whole, unrefined brown sugar
- maple sugar
- maple syrup
- brown rice syrup
- honey (I like buckwheat honey, which has a dark colour and a strong flavor)
- canned pumpkin
- shredded coconut
- instant coffee
- vanilla extract
- lemon extract
- peppermint extract
- pumpkin pie spice
- nut or seed butter
A layer of cream cheese topped with sliced fruit or nuts is also nice on top of a muffin. Nut and seed butters on their own make great muffin spreads and toppings. They are nutritious foods, even though they contain fat. I make my favorite nut butter spread by mixing hazelnut butter with cocoa and a sugar-free sweetener such as erythritol. Adding spices to toppings or to recipes not only provides a nice taste but can also supply additional health benefits, which depend on the spice.
Pumpkin Spice Butter
Recipe from the Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 20 minutes, plus cooling time and overnight steeping
Cook Time: 5 minutes
Total Time: 25 minutes, plus cooling time and overnight steeping
⅛ teaspoon ground white pepper
3 tablespoons confectioners' sugar
1. In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.
2. The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.
3. Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.
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