I knew this was coming, it was inevitable. My brain goes straight to pumpkin EVERYTHING at the beginning of Fall, and then I start to spiral downward. Don’t be surprised if you get spammed with only pumpkin recipes for the next couple of months. I’ll try my darndest to spread them out. But when things get this good, why not share now?
So to turn everything I eat on a normal basis into pumpkin-y goodness, I started off with making Pumpkin Pecan Cream Cheese. I love a good bagel smeared with pumpkin cream cheese this time of year, can I get an AMEN?! It’s only a handful of ingredients and whips up in seconds (OK, a minute) and evokes groans from people who have tried it (seriously).
8 ounces cream cheese
3 tablespoons pure maple syrup
2 tablespoons canned or fresh pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup toasted pecans, chopped small
Whip cream cheese, maple syrup, pumpkin puree and pumpkin pie spice until creamy and smooth. Mix in toasted pecans and store in a sealed container in the refrigerator.
Smear on toasted bagels, toast, or as a dip for apples.