"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
Reviews for Spicy Pumpkin Spread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 10, 2008
"Here is a simple recipe that looks good!http://thepioneerwoman.com/cooking/2008/10/delicious-nutritious-pumpkin-butter/ 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."