2004 Pumpkin Spice Spread

By boandozzy

One serving (2 tablespoons) equals 25 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 34 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch. Originally published as Pumpkin Spice Spread in Light & Tasty February/March 2003, p15

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 1/2 cup canned pumpkin
• Sugar substitute equivalent to 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon maple flavoring
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Details

Servings 32
Preparation time 10mins
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 4 cups.