#pumpkincreamcheese

Pumpkin Cream Cheese

Schmear this on a bagel or a fat slice of sourdough bread or dip soft beer pretzels into it. If you have too much leftover, you can also add a couple of eggs, some cream, more maple syrup and vanilla and bake it up like a custard or into a graham cracker crust for a pumpkin cheesecake.

Yield: about ½ cup

What You Need:

  • 4 ounces (about ½ package) cream cheese

  • 6 tablespoons pumpkin purée

  • 1 tablespoon maple syrup

  • 1-2 teaspoons ground pumpkin spice, recipe below or store bought

  • 1-2 pinches of salt

What You Do:

Combine all ingredients in a small bowl. Beat until smooth.