Pumpkin Pie Cream Cheese Spread Recipes

PUMPKIN-CREAM CHEESE SPREAD

Pumpkin-Cream Cheese Spread image

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

Ingredients

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

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 CREAM CHEESE PIE

Pumpkin Cream Cheese Pie image

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

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

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 PIE CREAM CHEESE SPREAD

Pumpkin Pie Cream Cheese Spread image

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

Ingredients

4 ounces cream cheese, softened
1/4 cup canned pumpkin
2 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans (optional)

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 PIE DIP

Pumpkin Pie Dip image

We turned the fall staple into a cool, refreshing, no-bake dip perfect for summer parties, potlucks and family dinners.

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

Two 8-ounce packages cream cheese, at room temperature
1 tablespoon pumpkin pie spice
1 1/2 cups plus 1 tablespoon confectioners' sugar
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon cinnamon sugar
One 1-pound box ginger cookies, such as Ginger Snaps

Steps:

Beat the cream cheese in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1 1/2 cups of the confectioners' sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla and salt and beat until fully combined, 1 more minute. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
Before serving, beat the cream in a medium bowl with an electric mixer on high until soft peaks form, about 2 minutes. Add the remaining tablespoon of confectioners' sugar and beat until combined. Dollop the cream around the edge of the pie in a circle. Sprinkle the top with the cinnamon sugar.
Serve with ginger cookies for dipping.

PUMPKIN PIE DIP

Pumpkin Pie Dip image

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

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

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.

PUMPKIN DIP WITH CREAM CHEESE

Pumpkin Dip with Cream Cheese image

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

Ingredients

1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
1 (15 ounce) can pumpkin puree
2 teaspoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

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

PUMPKIN CREAM CHEESE PIE

Pumpkin Cream Cheese Pie image

This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.

Provided by ratherbeswimmin

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces cream cheese
1 cup milk, plus
1 tablespoon milk, divided
1 tablespoon sugar
1 (8 ounce) carton Cool Whip
1 (9 inch) graham cracker crust
1 (15 ounce) can solid-pack pumpkin
2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
Gently fold in half of the Cool Whip.
Spread onto the bottom of the graham cracker crust.
Pour remaining milk into another large bowl.
Add pumpkin, pudding mixes, and spices.
Beat with a wire whisk for 1 minute or until well blended.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with extra Cool Whip if desired.

Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3

PUMPKIN SPICE CREAM CHEESE

Pumpkin Spice Cream Cheese image

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

Ingredients

1 (8 ounce) package fat-free cream cheese, softened
½ cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

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

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