Unlike summer mornings of Greek yogurt with grilled peaches or berries, I crave comfort for breakfast in the fall. Something creamy, something warm or perhaps a little something spicy to remind me of what I love about this season.
I had first seen the pumpkin cream cheese over here, however I had just purchased pumpkin pie spice, so I chose to base my recipe on this one instead (with slight modifications). Of course, you can choose to make your own spice, which is incredibly easy. In fact, I would have done so myself except ground cloves and ginger were nowhere to be found and this was quite the emergency. I mean, pumpkin cream cheese needed to be made stat!
Pumpkin Cream Cheese Spread (adapted from Food.com)
makes about 1 cup
4 oz. cream cheese, softened
1/4 cup of pumpkin puree
1 teaspoon of brown sugar
1/2 teaspoon pumpkin pie spice
Combine and mix all ingredients in a mixing bowl or food processor until smooth.
Refrigerate for at least 1 hour.
Oh the things you can do with pumpkin! This was dreamy on wheat bread, but I suspect it’s delicious on pretty much anything you would normally put butter on, i.e. biscuits, muffins and bagels. It just doesn’t get any better than this and a hot cup of coffee on a crisp morning.
Don’t be surprised if you see any more pumpkin recipes from me this season. I still have a few I am itching to try. And after this success story, I might be going a little crazy with my new favorite ingredient.