PUMPKIN-SPICE SPREAD RECIPE - BETTYCROCKER.COM
Blend cream cheese with canned pumpkin, nuts, and simple spices that hint of the season.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
- Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.
Nutrition Facts : Calories 50 , CarbohydrateContent 1 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 0 g, TransFatContent 0 g
PUMPKIN SPICE SPREAD RECIPE: HOW TO MAKE IT
With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 34mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.
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