Pumpkin Pie Cream Cheese

I'm not sure if it's because on Okinawa we don't have fall weather (temps are in the 80s everyday) and I'm feeling a little homesick, or if it's because of the nostalgia that pumpkin pie flavors create, but I'm really enjoying making things with pumpkin this year. I saw a version of pumpkin cream cheese on Pinterest and thought, "I can do that!" so I set about making my own version. I used pumpkin pie filling but you could use pureed pumpkin too. I thought that it tastes like pumpkin cheesecake! Spread over english muffins or cinnamon raisin bagels, this pumpkin pie cream cheese is the perfect fall flavored breakfast!

Pumpkin Pie Cream Cheese

Printable Version

Four servings

Ingredients

4 ounces cream cheese, softened

1/2 cup pumpkin pie filling

1 tablespoon brown sugar

1/2 teaspoon vanilla

1/2 teaspoon pumpkin pie spice (or use a combination or cinnamon, nutmeg, and cloves that equal 1/2 teaspoon)
Dash of salt

Directions

Combine all ingredients until smooth and creamy. 

Serve on toasted bagel or English muffin.