Pumpkin Pie Cream Cheese Spread Recipes
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN-CREAM CHEESE SPREAD
This Pumpkin-Cream Cheese Spread brings the flavors of pumpkin pie to all your favorite foods-and preps in just five minutes!
Provided by Stephanie Wise
Categories Appetizer
Time 1h5m
Yield 10
Number Of Ingredients 5
Steps:
- In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish.
- Cover; refrigerate at least 1 hour to blend flavors.
- Serve spread with breads, crackers or apple slices. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN PIE DIP
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
WHIPPED PUMPKIN DIP
Fluffy and creamy pumpkin dip that goes great with graham crackers and ginger snaps.
Provided by Cynthia Moinet
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 5
Steps:
- Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners' sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 7.1 g, Cholesterol 12.3 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 65.6 mg, Sugar 6.1 g
PUMPKIN CREAM CHEESE PIE
This is an easy tasty pie I have been making for years. I am not sure where I got the recipe. My family loves it. It is part of our dessert menu during the holidays every year. It is my daughter's favorite pie. I hope you all enjoy it as much as we do.
Provided by Nor Mac
Categories Pies
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
- 2. In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
- 3. Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
- 4. Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.
PUMPKIN PIE CREAM CHEESE SPREAD
I was looking through Betty Crocker's "Fast Fix Family Foods" and came across a recipe for " Pumpkin Cream Cheese Spread ". And thought it sounded o.k.,but I decided to try a give it a little boost.So, I changed a few things, then tasted and thought it tasted better than what was originally written..I liked eating this on cinnamon flavored graham crackers.If you want you can add more of spices to suit your tastes.The chill time is "ccoking time ".Submitted to "ZAAR" on October 14th,2008
Provided by Chef shapeweaver
Categories < 4 Hours
Time 2h10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Cream together cream cheese and canned pumpkin.
- Add spices and sugar,mixing well.
- Chill for at least 2 hours so flavors can meld.
- If desired sprinkle with pecans before serving.
Nutrition Facts : Calories 525, Fat 39.8, SaturatedFat 25.1, Cholesterol 124.7, Sodium 494.6, Carbohydrate 35.9, Fiber 2.2, Sugar 28.9, Protein 9.3
PUMPKIN DIP WITH CREAM CHEESE
My family asks for this pumpkin dip with cream cheese every year when autumn rolls around (or, actually, as soon as my husband can possibly make a case that it's even getting close to fall). We usually serve it with gingersnaps and sliced apples, and occasionally spread it over bagels for a morning treat.
Provided by Keri Blythe Shinn
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 10.3 g, Cholesterol 20.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 142.7 mg, Sugar 7.9 g
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