Taste Tested Tuesday: Pumpkin Cream Cheese Spread
Posted by AndreaOver the past few months, I’ve been invited to several home shows. Such gatherings are usually held at a woman’s home and a consultant from a company makes a special presentation about the product she’s selling in the hope that you’ll buy something. Consultants have scored big with me, so Lia Sophia, Premier Designs, Pampered Chef, and Silpada (all products I highly recommend) have enjoyed a portion of our family’s earnings!
Now some ladies I know don’t like such events, but I truly enjoy them. The show usually features a product I’m interested in, the hostess often has lovely door prizes, the guests partake in girly chit chat, and there’s always great food to enjoy.
Last week, my friend Theresa, a Pampered Chef consultant, invited me a to show she was participating in along with a few consultants from other companies. My friend Monica and I stopped by and did a little (just a little) shopping. In true home show style, the hostess and consultants had prepared a wide array of goodies for us to nibble as we shopped.
There were several tasty treats there, but the one I most loved was a Pumpkin Cream Cheese Spread. Cream cheese is one of my favorite spreads so I knew I’d love this even before it tickled my taste buds. (Honestly, if you slathered cream cheese on a tire, I’d really be tempted to take a bite!)
The hostess happily shared the Pumpkin Cream Cheese Spread recipe with me and I’ve already made some. She served the spread with gingersnaps, but I’ve been using mine on bagels. It’s been a tasty way to liven up an ordinary bagel. If you’re serving the spread to guests, consider hollowing out a small pumpkin and presenting the dip inside it for an extra special presentation.
Pumpkin Cream Cheese Spread
2 cups powdered sugar, sifted
1 (8 ounce) block of cream cheese, softened
1 (15 ounce) can of pumpkin
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Photo: Courtesy of Dawn’srecipes (Flickr)
i think i’ll make some for our open house on Christmas Eve.
thanks for sharing this recipe.
This sounds yummy. I can’t wait to try it. I love the idea of serving it in a hollowed out pumpkin. I imagine it with a beautiful bow tied around it. . . Thanks for sharing this recipe!
Actually as I was mentioning the hollowed pumpkin I was thinking, “This is definitely something Kathy would do!” Spending time over at Bona Vita has definitely rubbed off…my creative juices are flowing!
This sounds yummy!! My husband would love this on his bagels.
I do like the presentation shows….the girl chit chat and seeing different gadgets. I am glad you had a good time.
My budget says there will be no more home shows for me for a while, but it was GREAT fun while it lasted! Thanks for stopping by!
Oh girl, this is a keeper!
It sure is Jules! Enjoy!
This looks awesome. Wow! :~D
Sounds yummy !! Although these days its a lot harder for me to find a good bagel to spread it on.
The southerners don’t know how to do bagels? Hmmm, I guess there’s always biscuits! That’s what you get for leaving your roots! By the way, I suspect you can make this with your favorite, sweet potatoes!
I have an award for you over at my blog