I love making food on days that I don’t have to rush off somewhere. This morning I made toast and as I was boiling water for my tea I decided to whip up my own pumpkin cream cheese spread.
Homemade Pumpkin Cream Cheese:
Mix a little canned pumpkin (I like the organic kind: I empty the whole can into a Tupperware container and add spoonfuls of it to as many things as I can think of)
With some Neufchâtel cheese (less calories than cream cheese but just as delicious, if not MORE so….)
Spread on toast.
Honestly I am pretty slapdash about my cooking so I didn’t blend it perfectly and the beauty of it: you don’t have to! Tastes just as yummy just slapped on the toast.
I sprinkled my toast with brown sugar.... Oooohhh man.
Optional serving suggestion: with Bolthouse green juice mixed with hot water to make tea, served in the freshly cleaned-out pumpkin can (don’t waste the last dregs!)
*ok, YES, I realize that all sounds weird but don’t knock it till you’ve tried it….
Consume outside on the porch in the sunshine with a side of some light reading for English class: Anton Chekov…. Say “mmmmm” a lot.
What do you add pumpkin to?