Pumpkin Cream Cheese with Brown Sugar on Toast: A Fall Breakfast Recipe

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Good morning!
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.

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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?

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2 thoughts on “Pumpkin Cream Cheese with Brown Sugar on Toast: A Fall Breakfast Recipe

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