Pumpkin Spice Spread

Pumpkin Spice Spread ! pkg. (8 oz.) Fat free cream cheese ½ cup canned pumpkin Sugar Substitute equivalent to ½ cup sugar 1 tsp. Ground cinnamon 1 tsp. Vanilla extract 1 tsp. Maple flavoring ½ tsp. Pumpkin spice ½ tsp. Ground nutmeg 1 carton (8 oz. ) reduced fat frozen whipped topping thawed In large mixing bowl combine the cream cheese, pumpkin and sugar sub. Mix well. Beat in the cinnamon. Vanilla maple favoring pumpkin spice nutmeg, Fold in whipped topping Refrigerate until served. Can be spread on bagels, crackers .

morning Kaye, I made this last night omitting the whipped topping and maple flavoring. It made a nice consistancy to top a cake I made the best sf carrot cake the other day, thinking about making the recipe again, but as cupcakes and top it with the pumpkin icing I made yesterday! thanks for the recipe!

could I get your SF carrot cake recipe??? Thanks so much~Lori

when i tried this, i loved it more than regular carrot cake that I've made pre-op!! I added more carrots and didn't put in the flaked coconut. the pineapple is what made the cake so moist!! below the cake recipe is the cream cheese frosting recipe here you go! 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 4 large eggs 1 cup canola oil 1 cup SPLENDA 2 3/4 cups shredded carrots 1 (8 ounce) can crushed pineapple, well drained 1 cup flaked coconut 1/2 - 3/4 cup chopped walnuts PREHEAT oven to 325 degrees F. Spray 2 - 8" round pans with cooking spray and dust bottom and sides with flour. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside. Beat eggs, canola oil and splenda with a mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter into prepared cake pans. BAKE for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. Sugar Free Cream Cheese Icing... 1 1/2 cups low fat or fat free cream cheese, room temperature 1 1/2 tablespoon butter, softened 16 packets splenda 2 teaspoons vanilla 0-2 tablespooons milk (if needed) Blend cream cheese and butter, add splenda and vanilla. Thin frosting with milk if desired.

Thanks sooooo much I cant wait to try it- maybe Ill make it this weekend~Lori