I had a dilemma. I had promised not to bake, but the plans for a bakery pumpkin pie for Thanksgiving had fallen through (it was out of season here). Rather than break the baking rule, I went in search of a good pumpkin appetizer and found this recipe. I accidentally doubled the amount of pumpkin puree, but I believe the batch of pumpkin puree we had was less flavourful than the canned stuff, so use your judgement (or taste as you go) about how much pumpkin to put in. This dip is excellent with apple slices and I can't wait to try it on my bagel in the morning.
Spiced Pumpkin Cream Cheese (from Ezra Pound Cake, originally Better Homes and Gardens)
Ingredients
1 8-ounce package of cream cheese, softened
1/2 - 1 cup pumpkin puree
1/4 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1/2 tsp vanilla
1. In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)
2. Add the pumpkin pie spice and vanilla.
3. Cover and refrigerate for at least 1 hour.
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