Ooh, This is so good! This is a recipe that I have adapted from other recipes to make what I think tastes the best. This tastes good on cinnamon graham crackers or you can use it in Pumpkin Dip or Pumpkin Cheesecake. Really easy to make and would make a great holiday gift. When I do give it as a gift, I include the recipes printed on card stock. If nothing else, your house smells wonderful while this is cooking!!!
Pumpkin Spread 1 29 oz. can pumpkin (not pumpkin pie) 1 T. pumpkin pie spice 1 c. apple juice (must be 100% not a cocktail) 1 1/2 c. sugar
Put all ingredients in a medium sauce pan. Cook on medium low heat (I used 4 on my stove)for 20-30 minutes until thickened. Be sure to stir pumpkin every 3-5 minutes to prevent scorching.
As a note: I made sure my spread was heated thoroughly so I could can it. I just poured it into pint jars and processed in a hot water bath for 15 minutes. It should keep 12-18 months unopened or 2-3 weeks after opening.
1/3 c. brown sugar 2 T. butter 8 oz. cream cheese 2 eggs ¾ c. pumpkin spread 1 graham cracker pie crust
Mix all ingredients and pour into pie shell. Bake 350 for 40 minutes. Chill 4 hours before serving.
1 c. pumpkin spread 2 c. powdered sugar 8 oz. cream cheese
Blend all ingredients. Chill until ready to serve. Serve with cinnamon graham crackers.