Pumpkin Spread Recipes

PUMPKIN-CREAM CHEESE SPREAD

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.

PUMPKIN SEED SPREAD

Steps:

• Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
• Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
• Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
• Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
• Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.

PUMPKIN SPREAD

Steps:

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

PUMPKIN SPREAD

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 SEED SPREAD

Steps:

• Stir the Tbs butter, cream cheese and a pinch of salt until frothy.
• Roast the pumpkin seeds in a frying pan without added fat or oil, season with salt and then finely grind in the blender grinder
• Peel the shallots and the garlic, finely dice the shallots, chop the garlic. Add the ground pumpkin seeds, the diced shallots, the chopped garlic and the pumpkin seed oil to the butter and cream cheese mixture and mix thoroughly.
• Season with salt, pepper and balsamic vinegar to taste and finally mix in the chives. Serve the pumpkin seed spread with the coarse bread.

PUMPKIN DIP

Steps:

• In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

PUMPKIN BUTTER

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.