Sunday, December 2, 2012
1 8oz Package Cream Cheese (softened--whipped works even better)
2 Cups Powdered Sugar
1 (15oz) can solid pack pure pumpkin (NOT pumpkin pie mix!)
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate (optional)
Cream the cream cheese and sugar together. Mix in pumpkin, spices, and orange juice concentrate. Refrigerate at least 1 hour before serving.
Serve with graham cracker cookies or sliced apples! I like to slice apples and sprinkle a little cinnamon sugar on them.
Optional: carve out a pumpkin to use as a bowl!
If using a real pumpkin for a bowl - don't waste the pumpkin seeds!
I took all the pumpkin seeds and dried them off a bit. A tried to remove most of the pumpkin pulp but I didn't mind leaving a little behind for flavor. Toss the seeds in olive oil and sprinkle with salt. I used some Lawry's Season Salt and some Garlic Herb Seasoning.
Spread the seeds out on a cookie sheet.
Toast them in the oven at 375 degrees for about 20-30 minutes, until they are nice and golden brown. You may want to stir them up and spread them out again about half way through.
They make a yummy and flavorful snack!