Homemade Pumpkin Cream Cheese
Don't ever use store bought cream cheese again, especially when you want a speciality version like Pumpkin Spice! This is easy, stays for days, and the best treat!
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 98 |
| Fat: | 10 g |
| Carbohydrates: | 2 g |
| Protein: | 2 g |
| Cholesterol: | 40 g |
| Sodium: | 11 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 8-10
Ingredients
- 113 gram113 gram113 gram Pumpkin Purée
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Pure Maple Syrup
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by whisking the cream cheese in a large bowl (hand mixer is fine) until it’s nice and fluffy.
- Add in the heavy cream, pumpkin puree and continue to whisk until combined.
- Pour in the maple syrup and pumpkin pie spice. Continue to blend until smooth and serve.
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