We’ve been doubling down on pumpkin this season.
Every autumn when I reignite my love affair with all things pumpkin, I swear that I am going to bring pumpkin past November and enjoy it through the winter. A few weeks ago, I bought some extra cans of pumpkin puree to tuck in my pantry to satisfy my intentions.
This year, we found pumpkin English muffins on the shelves and substituted our usual raisin variety with the seasonal selection. Mini Whipped and I are big fans and decided to further feed our obsession with the creation of a pumpkin spread. “Double pumpkin?!” Mini Whipped exclaimed with twinkling eyes.
We’ve already enjoyed our first slice of pumpkin pie, some delectable pumpkin bread and just recently, I treated the family to an inaugural batch of pumpkin Belgian waffles. (recipe coming soon) I had a little misstep as I do each year when I ordered a pumpkin spice latte thinking that perhaps this year will be different. Nope. It was still a disappointment to me – too chemically tasting.
This Pumpkin Maple Cream Cheese Spread is fluffy and just right on any of your favorite toasted breads or bagels. Dip carrot sticks, apples or crackers for a snack. It lasts in the refrigerator for at least a week. If you don’t have all these spices, you can use Pumpkin Pie Spice or leave one out and it will still taste good!
If you are a fellow pumpkin lover, this is the one pumpkin recipe I would recommend not missing!
Pumpkin Maple Cream Cheese Spread
1 8-ounce package of cream cheese, at room temperature
1/3 cup pumpkin puree
1 Tablespoon Pure Maple Syrup
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
In a bowl, mix the softened cream cheese, pumpkin, and maple syrup until light and fluffy. Add the spices and mix until combined. Refrigerate before using.