i love pumpkin. i started out wanting something healthy and pumpkiny to spread on bread/muffins in the morning, so i thought i'd try to make pumpkin jam. but, when the jam was finished, i didn't like it! sooo, while looking for something to salvage the recipe, i found cream cheese and decided to throw it in the pot. i thought it was the most magic idea i'd ever had. (i recently found out they sell pumpkin cream cheese at the grocery, so i guess someone came up with this magic idea before me. whatever, mine's still delicious. and probably healthier.)
this can stay in the refrigerator for up to 3 weeks.
pumpkin cream cheese
1/2 15-oz can pumpkin (not pumpkin pie filling. try trader joe's.)
1 8-0z package reduced fat cream cheese
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 c. splenda
pinch of salt
1. melt cream cheese in a medium pot. add other ingredients and stir until well mixed.
2. spread and enjoy.
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