Best Pumpkin Spread Recipes

BANANA PUMPKIN BREAD WITH ORANGE CREAM CHEESE SPREAD

Steps:

• Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
• Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
• Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
• Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.

PUMPKIN SPICE SPREAD

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.

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 HARVEST LOAF WITH ORANGE CREAM CHEESE SPREAD

Steps:

• BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
• Combine next 6 dry ingredients.
• Stir into creamed mixture alternately with pumpkin. Mix well.
• Stir in orange rind, raisins and nuts. Spread in greased 9" x 5" (2 L) loaf pan.
• BAKE at 350°F (180°C) for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely.
• SPREAD.
• BEAT cream cheese, icing sugar and ornage rind until well mixed . Store covered in refrigerator.
• Once loaf has cooled then spread with the ornage cream cheese spread.

PUMPKIN SPICE CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
• Add pumpkin, spices and vanilla and beat til smooth.
• Refrigerate for at least an hour.

DELICIOUS PUMPKIN CREAM CHEESE SPREAD

Steps:

• 1. In a small bowl, beat softened cream cheese, sugar, and syrup until creamy. Add pumpkin, spices and vanilla and beat until smooth. Refrigerate for at least an hour.
• 2. It's so yummy!!

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 PIE CREAM CHEESE SPREAD

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.

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.

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:

• 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.

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.

PUMPKIN CREAM CHEESE SPREAD

Steps:

• Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
• Cover and chill for at least 1 hour or up to 24 hours.
• Makes 24 (1) Tablespoon servings.

CERTO SPICED PUMPKIN FREEZER SPREAD

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Measure 2 cups pumpkin and spice into large bowl. Stir in sugars. Let stand 10 minutes, stirring occasionally.
• Mix lemon juice and pectin until well blended. Add to pumpkin mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

PUMPKIN SPREAD

Steps:

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