Simply Cookbooks

Whenever we have a big meal, whether it is a holiday or just getting together, our biggest problem is appetizers to keep the people “starving”. So a couple of years ago I found this recipe in the Better Homes And Garden Magazine and tried it with some leftover pumpkin from the pie I had made (I always seem to have more filling that pie crust). The family loved it on small round bagels or crackers. It has become a holiday staple in our family.

BHG Magazine

Ingredients

* 1 8-ounce package cream cheese, softened
* 1/2 cup canned pumpkin
* 1/4 cup sugar
* 3/4 teaspoon pumpkin pie spice
* 1/2 teaspoon vanilla

Directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

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