Pumpkin Cream Cheese
By á-6416
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 package {8-ounces} reduced-fat cream cheese, softened
- 1/3 cup to 1/2 cup pumpkin puree*
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- pinch of salt
Details
Preparation
Step 1
Combine all the ingredients and mix until well blended. Refrigerate at least an hour.
*I used 1/3 cup pumpkin because I like the texture of my cream cheese to be stiff. If you don’t mind your cream cheese a little softer and want a stronger pumpkin flavor, use the 1/2 cup.
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