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Pumpkin Spread


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  • 6 oz Neufatchel or Cream Cheese
  • 1/2 cup Pumpkin Pie filling - canned pureed pumpkin
  • 1/2 cup brown sugar - or appropriate amount of Splenda Brown Sugar blend
  • 2 teaspoons of Maple syrup
  • 1/2 teaspoon of cinnamon, nutmeg, ginger and pumpkin spice each



Step 1

Soften cheese then blend all ingredients together with portable mixer or blender

Serve as a fall holiday dip with apples (best), veggies -- celery, carrots, cauliflower any really - but also with ginger snaps or carmel mini rice cakes.

(If you use the Splenda stuff, and low fat cheese this is a low-cal dip.)

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