Ingredients
- 1 block cream cheese, softened
- 1 15 oz can pureed pumpkin not pumpkin pie filling
- 2/3 cup (scant) powdered sugar substitute can use more or less to taste
- 2 teaspoons cinnamon
- 1/2 teaspoon pumkin pie spice
- 1 teaspoon vanilla
Servings: cups (approximate)
Instructions
- Beat the cream cheese in mixer until fluffy. Add pumpkin and beat until blended. Add the sugar 1/3 cup at at time blending between each. Then add spices and vanilla and whisk until incorporated. Chill until ready to serve. Can be stored in airtight container for 1 week in refrigerator. Serve on pretzel thins, crackers, cookies, fruit or on toasted bagels for a seasonal breakfast treat!
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