Spicy Pumpkin Spread Recipe

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"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."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 24 servings


  • 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

Nutritional Facts

2 tablespoon: 22 calories, trace fat (0g saturated fat), 0mg cholesterol, 167mg sodium, 5g carbohydrate (0g sugars, 0g fiber), trace protein


  1. 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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Reviewed Oct. 10, 2008

"Here is a simple recipe that looks good!

if you make it, let me know how it turns out!"

Reviewed Sep. 3, 2008

"Has anyone tried to make a spread or a butter from fresh pumpkin? we had some from South Carolina, it was so delicious I'd like to make it."

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