The page of the calendar has turned yet again…September has passed, and October and all it’s beauty has arrived. As we did last month, Take Six will be posting a yummy recipe each Friday of the month. I’m sure you can guess what common ingredient will be in October’s recipes…PUMPKIN, of course!!!
There are so many delicious pumpkin recipes that it will be hard to choose only four. But we will give it a try. If you have a super yummy pumpkin recipe, please feel free to share it with everyone in the comment section. We love getting new recipes!!
1 – 8 oz pkg cream cheese
1/2 C canned pumpkin
1/4 C sugar
1/4 tsp pumpkin pie spice* (see below)
1/2 tsp vanilla
Beat all ingredients in a mixing bowl with electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour, or up to 24 hours. Makes 1 – 1/2 cups.
* Pumpkin Pie Spice
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice OR ground cloves
1/8 tsp ground nutmeg
Stir to blend…makes 1 tsp of Pumpkin Pie Spice
This spread/dip is amazingly yummy!! I’ve chosen to spread this on ginger snaps today…but imagine how good it would taste on a freshly toasted bagel on a cool morning. Hubby loves it on bagels. It is awesome as a fruit dip as well!! The possibilities are endless. You could even just eat it with a spoon if you so desired…not that I would personally know anything about that, of course!!