Certo Spiced Pumpkin Freezer Spread Recipes
PUMPKIN SPICE SPREAD
With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PUMPKIN-SPICE SPREAD
Blend cream cheese with canned pumpkin, nuts, and simple spices that hint of the season.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
- Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
SPICED PUMPKIN BREAD
A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!
Provided by KellieTheBaker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g
PUMPKIN SPICE CREAM CHEESE
I was looking for something new to put on my bagels rather than the boring cream cheese.
Provided by muzicluver93
Categories Cream Cheese Spreads
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine cream cheese, pumpkin, maple syrup, vanilla, cinnamon, and pumpkin pie spice in a bowl; blend well.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 5 g, Cholesterol 2.2 mg, Fat 0.5 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 189.9 mg, Sugar 2.2 g
SUPER EASY PUMPKIN SPICE DIP
This recipe is absolutely fabulous! It's easy, quick, and inexpensive to make. And it's easy to alter the recipe as the seasons change by using a different flavor of pudding and pie filling mix. See other variations at the end of the directions.. The ingredients can be modified to make the recipe virtually fat free by using fat free products or sugar free, by using sugar free products.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 4
Steps:
- Soften the cream cheese and thaw cool whip.
- With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
- If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
- Can be served within minutes!
- Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
- Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
- Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
- You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.
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