Ingredients
● 12 ounces cream cheese, slightly warmed
● One 29-ounce can pumpkin (the large can)
● 1 ½ heaping cups powdered sugar
● 8 teaspoons vanilla
● 1 tablespoon ground cloves
● 1 heaping tablespoon ground cinnamon
● 1 teaspoon (or to taste) salt
Directions
Mix all the ingredients at very high speed until smooth. Chill and use in a baked pie crust or small tarts of any size, or heap in parfait glasses topped with whipped cream. Use your imagination! (Note: The cream cheese has to be very, very soft or it won’t blend smoothly in the mixture.)
Pairs well with a sweet white wine, such as Contessa Wine Cellars’ Celeste.
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