Pumpkin Pie Cream Cheese Spread Recipes

PUMPKIN-CREAM CHEESE SPREAD

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.

PUMPKIN CREAM CHEESE SPREAD (SCHMEAR)

Steps:

• Add the cream cheese and pumpkin puree to a large bowl and beat until smooth with an electric mixer.
• Add the brown sugar, maple syrup, pumpkin pie spice and vanilla to the cream cheese mixture and blend until well combined.
• Scoop into a bowl and use as needed as a bagel schmear or a dip!
• Devour.

PUMPKIN-CREAM CHEESE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
• Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

PUMPKIN PIE DIP

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.