Allow me to rock your world with my homemade pumpkin honey butter:
and canned pumpkin (organic is awesome)
spread it on bread (I used challah HOLLA!! from our local Newtown Bakery)….
Wow. So easy and so yummy. You could add cinnamon and nutmeg, too. Wowzers. Share with everyone you know because sharing is caring.
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?