Vegan Pumpkin Cream Cheese
Nicole Vranjican
- 8 oz vegan cream cheese room tmeperature, I use Tofutti
- ⅔ cup pumpkin puree canned
- 1 tsp vanilla extract
- 1¾ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp kosher salt I use Morton's
- 3-4 tbsp light brown sugar
Make sure the cream cheese is room temperature (not cold or it won't mix properly) and then add it to a large mixing bowl with the remaining ingredeints and mix well. I like to use a handheld electric mixer for this but you can also cream it by hand with a wooden spoon if you like! I Mix until completely blended and the cream cheese is light, airy, and silky smooth. Serve on toasted bagels, a stack of waffles, or with some apple slices and cinnamon pita chips! Hope you enjoy :)
Tips for success:
- Start with room temperature cream cheese. This is the most important part of the recipe. If the cream cream cheese is cold, then pumpkin won’t mix into it properly and you’ll have lumpy cream cheese.
Set the cream cheese on the counter and let it come to room temperature before mixing.
- Make sure you’re using plain canned pumpkin and not canned pumpkin pie filling. They look really similar and they’re generally right next to each other on the shelf at the store so it’s good to double check that the only ingredient is pumpkin.