Pumpkin-Spice Spread

Pumpkin-Spice Spread

Blend cream cheese with canned pumpkin, nuts, and simple spices that hint of the season.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

24

servings

1
package (8 oz) cream cheese, softened
1/2
cup canned pumpkin (not pumpkin pie mix)
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
1/4
cup chopped pecans, toasted
9
whole pecans for garnish
  1. In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
  2. Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.
Makes 24 servings (about 1 tablespoon each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
If you like, scrap the jack-o'-lantern idea, and serve this dip in a bowl instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 55mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.