Pumpkin Spice Spread Food
PUMPKIN SPICE SPREAD
With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 25 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PUMPKIN-SPICE SPREAD
Blend cream cheese with canned pumpkin, nuts, and simple spices that hint of the season.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
- Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
PUMPKIN SPICE SPREAD RECIPE - (4.4/5)
Provided by á-5543
Number Of Ingredients 9
Steps:
- In a large mixing 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. *Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking isle of your grocery store.
PUMPKIN SPICE
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.
Provided by Jacquie
Categories 100+ Everyday Cooking Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g
PUMPKIN SPICE CREAM CHEESE SPREAD
This recipe for Pumpkin Spice Cream Cheese is perfect for spreading on crackers, biscuits, or celery sticks. It's also great as a dip for apple slices, graham crackers, pretzels, and more. The cream cheese adds the perfect amount of sweetness without being too overbearing thanks to the cinnamon and nutmeg that are added in.
Provided by Amy Desrosiers
Categories Breakfast
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, add all the ingredients and mix with a hand mixer until well-blended, light, and fluffy. Store all leftovers in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 103 kcal, Carbohydrate 7 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g
PUMPKIN SPREAD
Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Beat together all ingredients with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.
PUMPKIN SPICE CREAM CHEESE SPREAD
Does your morning bagel need a fall makeover? Do you crave pumpkin cheesecake but don't need the extra 1000 calories? Do you like quick and easy recipes that taste really, really good? If you answered yes to any of those questions, you'll love this Pumpkin Spice Cream Cheese Spread!
Provided by kmergirl
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 169.6, Fat 9.8, SaturatedFat 5.5, Cholesterol 31.2, Sodium 132.3, Carbohydrate 19.6, Fiber 0.6, Sugar 17.6, Protein 1.9
CERTO SPICED PUMPKIN FREEZER SPREAD
Enjoy spiced pumpkin freezer spread year-round with this simple recipe. With CERTO Spiced Pumpkin Freezer Spread, canned pumpkin is sweetened, spiced and mixed with pectin for an easy, no-cook autumn spread that can be frozen for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT40m
Yield Makes about 5 (1-cup) containers.
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure 2 cups pumpkin and spice into large bowl. Stir in sugars. Let stand 10 minutes, stirring occasionally.
- Mix lemon juice and pectin until well blended. Add to pumpkin mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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5/5 (7)Calories 330 per servingServings 12
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- Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
- Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
- Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
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- Bring mixture to a boil, then reduce heat to low or medium-low and simmer for 30-40 minutes, or until thickened (you want it to bubble but not too much). Stir frequently.
- Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks,
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Instructions. Using an electric mixer with wire whip attachment, whip butter, cinnamon, pumpkin pie spice. Slowly add pumpkin puree and continue to whip. Add the …
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4.3/5 (27)Category FallCuisine AmericanTotal Time 5 mins
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- Using an electric mixer with wire whip attachment, whip butter, cinnamon, pumpkin pie spice. Slowly add pumpkin puree and continue to whip.
- Store covered in the refrigerator. Check the expiration date on butter package for how long it will keep.
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From healthwholeness.com
Estimated Reading Time 5 mins
- Pumpkin spice oatmeal. If you’re a frequent overnight oats kind of person, good news! You can add a hint of pumpkin spice to your go-to breakfast meal.
- Pumpkin spice waffles. Do you like waffles? Sprinkle a little pumpkin spice into your batter to make your breakfast even better. Pumpkin Spice Waffles (makes 5 waffles)
- Pumpkin spice granola. Most packaged granola mixes aren’t healthy. They’re full of dried, sugary fruits, large quantities of nuts, and even more added sugar.
- Pumpkin spice nut bread. This pumpkin bread sort of feels like dessert for breakfast, but we’ll let that slide. Pumpkin Spice Almond Bread (makes 12 servings)
- Pumpkin spice scones. Another breakfast favorite gets a pumpkin spice twist. You can even add spiced glaze to your scones to double the flavor (yum!) Healthy Pumpkin Spice Scones (makes 6 scones)
- Pumpkin spice french toast. What’s better than french toast? French toast that tastes like autumn. Pumpkin Spice French Toast (makes 4 pieces of french toast)
- Pumpkin spice butter. Looking for something delicious to add to your french toast, waffles, or scones? This pumpkin spice butter is much easier to make than you might think.
- Pumpkin spice crescent rolls. Any kind of bread is better with pumpkin spice. Pumpkin Spice Crescent Rolls (makes 8 crescent rolls) Prep time: 30 minutes.
- Pumpkin spice baked apples. Healthy dessert just got a major (and delicious) upgrade. Baked Pumpkin Spice Apples (makes 7 servings) Prep time: 25 minutes.
- Homemade pumpkin spice latte. Maybe you really do love a good pumpkin spice latte every now and then. Unfortunately, so many of these coffee shop-branded lattes are loaded with way more sugar than a typical person needs in a single drink.
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From bromabakery.com
5/5 (2)Estimated Reading Time 6 mins
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5/5 (2)Estimated Reading Time 6 mins
- In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
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PUMPKIN SPREAD RECIPES
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.
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