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Pumpkin Creme for Spread, Dip or Frosting

Yields1 Serving

This is a kid-friendly project to do as a family. It starts with a trip to Ben's to buy a small pie pumpkin (New England Pie or Sugar). Next you bake the pumpkin whole. After the pumpkin cools, all will have fun removing the seeds - which can be used to make roasted pumpkin seeds. To make the creme, no further cooking is needed - just mix the ingredients together. The pumpkin creme can be used for a variety of fun to eat foods. Use it at room temperature as a dip for apples or wafer cookies. Or use it to frost vanilla or carrot cupcakes or banana muffins. It's also great on toast and pancakes; add a few pecans and sliced bananas for a yummy breakfast. Or use pumpkin creme as a spread for making graham cracker sandwiches.

 2 tsp Vermont Maple Syrup
  cup Pumkin puree
 8 oz Cream cheese
  cup Brown sugar
 1 tsp Ground cinnamon
 Optional: Dash of nutmeg and/or allspice

To prepare the pumpkin puree, use a vege brush and water to scrub the skin of a New England Pie or Honey pumpkin. Put the whole pumpkin on a baking sheet. Bake in 360 oven until the meat is soft when pierced with a fork. The amount of time needed varies with size and type of pumpkin. Cool pumpkin, then remove stem and cut into quarters. Scoop out seeds and string and discard (or make roasted pumpkin seeds). Scoop out the pumpkin pulp and mash well with a potato masher. Measure out the ⅔ cup for this recipe, then store the remaining pulp in the refrigerator or freezer for pumpkin pies, soups or breads.


In a medium mixing bowl, cream together the cream cheese and brown sugar until smooth. Add the pumpkin puree, syrup and spices. Continue mixing until smooth.


Use immediately or cover and store in the refrigerator for up-to 5 days.