PUMPKIN CREAM CHEESE SPREAD
Source: Stormont-Vail Healthcare
Non-Modified

1 (8 oz) pkg cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 tsp pumpkin pie spice
1/2 tsp vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least one hour or up to 24 hours.

Makes 1 1/2 cups (24 servings - 1-Tbsp each)

Nutritional information: Calories 43, Fat 3g (2g saturated fat), Cholesterol 10mg, Sodium 28mg, Carbohydrate 3g, Fiber 0g, Protein 1g.

To make the ZERO (that's right I said zero) point version, substitute fat-free cream cheese for the regular cream cheese and use Equal in place of the sugar.