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Pumpkin Spice Spread

1 package (8 ounces) fat-free cream cheese
1/2 cup canned pumpkin
Sugar substitute equivalent to 1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cream cheese, pumpkin and sugar
substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring,
pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate

Printed from tasteofhome.com Jul 24, 2008

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Pumpkin Spice Spread cont.

until serving. Editor's Note: This recipe was tested with
Splenda No Calorie Sweetener. Look for it in the baking aisles of
your grocery store.

Yield: 4 cups.