Best 5 Pumpkin Spread Recipes

PUMPKIN-SPICE SPREAD

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.

PUMPKIN SPREAD

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

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.

CREAMY MAPLE-PUMPKIN SPREAD

Steps:

• Combine cream cheese, pumpkin and brown sugar in electric mixer bowl; beat at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover, and chill 30 minutes. Nutritional Information Per TABLESPOON: Calories 31 Protein 1g Total fat 1g Carbs 4g Cholesterol 3mg Sodium 35mg Fiber 1g Sugars 4g

PUMPKIN SPICE SPREAD RECIPE - (4.4/5)

Steps:

• In a large mixing 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. Yield: 4 cups. *Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking isle of your grocery store.