Monday, October 5, 2009

Family Cookbook Pumpkin Pie Spread

Here's a recipe perfect for this time of year. I've heard there's a canned pumpkin shortage this year. You can easily substitute fresh roasted pumpkin. Just cut a pumpkin pie pumpkin in half, and remove the seeds. Place cut-side down into a casserole dish filled with 1 inch of water, and bake at 400 degrees until soft. Fork mash.

1 pk cream cheese, softened
1 cup canned pumpkin
½ cup packed brown sugar
1 ½ Tbsp orange juice
2 tsp cinnamon
2 tsp ground cloves


Whip ingredients together until fully combined and smooth. Serve with gingersnaps.

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