Pumpkin Spice Spread Recipe 445 Food

PUMPKIN-SPICE SPREAD

Steps:

• In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
• Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.

PUMPKIN SPICE CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
• Add pumpkin, spices and vanilla and beat til smooth.
• Refrigerate for at least an hour.

PUMPKIN DIP

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes.
• Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated.
• Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes.
• Let cool, then break up into pieces before serving.

PUMPKIN SPICE SPREAD

Steps:

• In large bowl, combine cream cheese, pumpkin and sugar sub, mix well.
• Beat in cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg.
• Fold in whipped topping.
• Refrigerate till serving time.
• this is good used as a spread on cinnamon bagels, toast or any quick bread you like.

DIY PUMPKIN SPICE BLEND

Steps:

• Combine the cinnamon, ginger, cardamom, nutmeg, allspice and cloves in a bowl and mix well. Store in an airtight container for up to 3 months.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

PUMPKIN SPREAD

Steps:

• Combine all ingredients.
• Chill for at least two hours.
• Serve with gingersnaps or honey graham crackers.

HOMEMADE PUMPKIN SPICE SYRUP

Steps:

• 1. Combine the sugar and water in a medium saucepan and cook over medium heat, whisking constantly, until the sugar is dissolved.
• 2. Add the pumpkin, cinnamon, pumpkin pie spice, nutmeg, cloves, and ginger and whisk to incorporate. Continue to cook, stirring frequently, until the mixture thickens and reduces in volume, about 10 minutes more. You do not want the mixture to come to a boil.
• 3. Turn off the heat and let the pumpkin spice syrup cool in the pan for about 15 minutes.
• 4. If desired, strain the pumpkin spice syrup through a coffee filter or cheesecloth before transferring to a glass jar or other container with a lid. This requires patience because the liquid is thick and will take quite a while to strain. Note: You can stash the syrup in the refrigerator for at least 1 month. And don't forget, when using this pumpkin spice syrup, resist the temptation to dribble half the batch in your morning cup of coffee as it's sweet and it's potent.