Pumpkin Spread Recipes

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PUMPKIN SPICE SPREAD



Pumpkin Spice Spread image

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

1 package (8 ounces) fat-free cream cheese
1/2 cup canned pumpkin
Sugar substitute equivalent to 1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

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 SEED SPREAD



Pumpkin Seed Spread image

My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 12

Number Of Ingredients 11

½ cup vegetable oil
8 peeled garlic cloves, halved or quartered depending on size
2 cups green (hulled) pumpkin seeds
½ cup diced onion
2 tablespoons diced green serrano or jalapeno chilies
¾ cup apple juice
2 limes, juiced
1 cup fresh cilantro leaves
1 teaspoon salt, plus more to taste
½ cup apple juice or water, to adjust texture of spread
2 teaspoons apple cider vinegar

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.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Fat 19.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 201.4 mg, Sugar 3.6 g

PUMPKIN SPREAD



Pumpkin Spread image

Don't waste any pumpkin puree left over from baking pies -- turn it into a tasty spread for toast or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 sticks unsalted butter, softened
1/4 cup plus 2 tablespoons pure pumpkin puree
3 tablespoons pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/2 teaspoon kosher salt

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



Pumpkin Seed Spread image

This is really good spread on a rustic coarse wheat bread. I always have pumpkin seeds in the fall and we don't always eat them all.

Provided by TishT

Categories     Spreads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

6 -7 tablespoons butter
3 1/2 ounces cream cheese
1 pinch salt
3 ounces pumpkin seeds (estimate on weight)
salt, to taste
1 shallot
1 garlic clove
2 tablespoons pumpkin seed oil
salt, to taste
fresh ground white pepper, to taste
1 tablespoon white balsamic vinegar
2 tablespoons fresh chives

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.

Nutrition Facts : Calories 360.4, Fat 35.8, SaturatedFat 18.2, Cholesterol 73.1, Sodium 239.5, Carbohydrate 5.6, Fiber 0.9, Sugar 0.3, Protein 7.5

PUMPKIN BUTTER



Pumpkin Butter image

This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Provided by Eleanor Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Yield 40

Number Of Ingredients 7

1 (29 ounce) can pumpkin puree
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g

PUMPKIN SPREAD



Pumpkin Spread image

Make and share this Pumpkin Spread recipe from Food.com.

Provided by Cookbook Barbie

Categories     Spreads

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 4

1 (15 ounce) can pumpkin puree
1 1/4 cups apple juice
1 1/2 teaspoons pumpkin pie spice
3 ounces instant vanilla pudding

Steps:

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

Nutrition Facts : Calories 48.8, Fat 0.1, SaturatedFat 0.1, Sodium 103.2, Carbohydrate 12.1, Fiber 0.2, Sugar 9.9, Protein 0.4

PUMPKIN DIP



Pumpkin Dip image

An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!

Provided by SUE CASE

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 32

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

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.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g

PUMPKIN-SPICE SPREAD



Pumpkin-Spice Spread image

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

1 package (8 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
9 whole pecans for garnish

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

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