December 6, 2008

Creamy Maple-Pumpkin Spread

Creamy Maple-Pumpkin Spread

I thought this was just going to be a pumpkin-flavored cream cheese, but it was so much better than that. You can taste every ingredient in this wonderful creamy dip: cream cheese, pumpkin, maple syrup, brown sugar, and cinnamon. Just whirl all of those together in a blender (or use a hand mixer), and voila, you get an instant concoction that's perfect for spreading on bagels, dipping with fresh fruit (apples are a favorite), or whatever else you can think of when you want a taste of creamy pumpkin-y spice and sweetness. The ingredient amounts are perfect...there's just enough pumpkin flavor, just enough sugar, just enough spicy cinnamon. The texture is nice, very spreadable and smooth. Not very thick, like I was imagining, but enough to hold its own on hot toasted bread, for example. This recipe made about 2 cups and lasted for about 2 weeks. A great alternative to cream cheese for your morning snacks.

Make again? Yes, probably halving the recipe next time.




Creamy Maple-Pumpkin Spread
Vegetarian Times, November/December 2005

No comments:

Post a Comment