Pumpkin Maple Cream Cheese

Mygsds

My husband loves this on pancakes... I love it on a bagel... www.slenderkitchen.com
I double this recipe because it disappears so quickly.. Hope you enjoy


Today’s recipe is a simple but delicious one that pairs perfectly with bagels, wraps, waffles, and breads and is a better alternative than store bought pumpkin cream cheese. All you have to do is whip together your favorite store bought cream cheese with pumpkin puree, a touch of maple syrup, and some pumpkin pie spice. Alternatively you can replace the pumpkin with a quarter cup pureed butternut squash, apple butter, cranberry butter, or cooked and pureed pears for an equally yummy, pumpkin free version. Store it in an airtight container in the fridge and it should last about one week.

Light Pumpkin Maple Cream Cheese
Servings: 6
Serving Size: 2 tbsp.
Nutritional Info: 81 calories, 6.7g of fat, 4.2g of carbohydrates, 0g of fiber, 1.6g of protein, Sugars: 2.8g
Weight Watchers® PointsPlus®: 2 *

Ingredients

4 oz. light cream cheese
1/4 cup pumpkin puree
1 tbsp. maple syrup
1 tsp. powdered sugar
1-2 tsp. pumpkin pie spice
Instructions

Mix or whip together all the ingredients until smooth (a hand blender works great). Store in the fridge.
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

mockchoc

I haven't seen canned pumpkin ever in Australia although perhaps some deli's may keep it I suppose. That does sound wonderful. Guess I can cook some pumpkin/butternut squash though.

Mygsds

I haven't seen canned pumpkin ever in Australia although perhaps some deli's may keep it I suppose. That does sound wonderful. Guess I can cook some pumpkin/butternut squash though.

One day I should try it with sweet potato instead... Thanks for the idea...

melodylyn73

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amy_lynn007

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rosehips60

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theskinnyonme

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