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THANKSGIVING RECIPE: Pumpkin Cream Cheese

What’s for breakfast during pumpkin season?

Bagels with pumpkin cream cheese spread!

We recently devoured a whole wheat bagel with pumpkin cream cheese at Dunkin Donuts, and are now hooked on this holiday spread.

It’s easy to make, with your choice of cream cheese (regular or fat free) or fresh goat cheese. Or, substitute sour cream or yogurt for the cream cheese.

The pumpkin purée “stretches” the cream cheese so you don’t need to use as much. The result: more vitamins,* more flavor, less fat, fewer calories.

We personally don’t sweeten the recipe: The pumpkin pie spices are more than flavorful, and who needs added calories and carbs?

But if you’re of the sweeter inclination, add a tablespoon or two of brown sugar, maple syrup or agave, plus 1/4 teaspoon vanilla extract.

 

Pumpkin cream cheese on a bagel (we chose whole wheat). Photo courtesy Dunkin Donuts.

 

PUMPKIN CREAM CHEESE RECIPE

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice (substitute 1/4 teaspoon each clove or allspice and
    nutmeg)
  • 1/4 teaspoon cinnamon
  •  
    Preparation

    1. BEAT softened cream cheese until creamy.

    2. ADD pumpkin purée and spices; beat to incorporate.

    3. CHILL for at least an hour. Can be made up to a week in advance.

    4. SPREAD on bagels and toast. Yum, yum!
     
    *Pumpkin is a very good source of copper, dietary fiber, manganese, potassium and vitamins A, B2 (riboflavin) and C and a good source of vitamins B1 (thiamin), B3 (niacin), B6, B9 (folate) and E plus iron, magnesium and phosphorus.

      





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