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    You are in: Home / Recipes / Pumpkin Cream Cheese Recipe
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    Pumpkin Cream Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Sascha's Note:

    I used to work at a bagel restaurant that seasonally had pumpkin cream cheese. This is a close match to what we used to sell. I love it on toasted sesame bagels.

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    Units: US | Metric


    1. 1
      Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
    2. 2
      Cover and refrigerate for at least 1 hour or up to 24 hours.

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    Ratings & Reviews:

    • on November 02, 2012


      I followed the ingredient measurements and directions exactly. I let the cream cheese sit out for several hours to soften. I also have a professional Kitchen-Aid. No matter how long or what speed I mixed it, there were still little bits of cream cheese throughout the mixture. This exact same recipe is on, but it's called pumpkin cream cheese spread. Not only didn't it turn out smooth and creamy, it was soupy as well. I've had many brands of pumpkin cream cheese and this was nothing like what I was hoping for.

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    • on February 15, 2009


      Delicious recipe! I used some reduced fat cream cheese I had on hand and substituted Stevia for the sugar. Turned out extremely well. I look forward to sharing this with family and friends. Thanks for posting!

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    • on November 25, 2008


      i had a pumpkin cream cheese at manhattan bagel, but since it was only seasonal, i was looking to make my own - this came out better than i even expected.

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    Read All Reviews (4)


    Nutritional Facts for Pumpkin Cream Cheese

    Serving Size: 1 (402 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 681.7
    Calories from Fat 469
    Total Fat 52.2 g
    Saturated Fat 29.4 g
    Cholesterol 166.6 mg
    Sodium 683.9 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 2.4 g
    Sugars 41.0 g
    Protein 9.9 g

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