"I love pumpkin pie and bread, but as a diabetic, I can't have the sugar," explains Rita Barnes of Fort Dodge, Iowa. "This spread has the same spicy pumpkin flavor, so it's a good alternative."
- 1-1/4 cups cold apple juice
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup canned pumpkin
- 1/2 to 1 teaspoon pumpkin pie spice
- Bagels or toast
- In a bowl, combine apple juice and dry pudding mix. Beat on low speed for 2 minutes. Stir in pumpkin and pie spice. Let stand for 5 minutes. Serve on bagels or toast. Store in the refrigerator up to 3 days. Yield: about 3 cups.
Originally published as Spicy Pumpkin Spread in Quick Cooking November/December 1999, p14
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