Pumpkin Cream Cheese

By á-6416

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

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.