Ingredients: 1 can of pumpkin (15oz) 1 8oz package cream cheese 2 Tbsp Pinch ‘n Rub Maple Sugar 1 to 2 cups powdered sugar (depends on how sweet you want it – I use 1 cup) 1 Tbsp Pinch ‘n Rub Pumpkin Pie Spice 1 tsp Pinch ‘n Rub Vietnamese Cinnamon ½ tsp Pinch ‘n Rub Himalayan Pink salt For a fun variation: Try adding in some of our Crystallized Candied Ginger chopped into small bits!
Directions: Mix softened cream cheese and sugars until well blended. Stir in pumpkin 1 large spoonful at a time blending completely with each addition to prevent lumps. Stir in spices. Blend well and store in fridge until ready to use. Keeps well.
Serve with our Molasses Snap cookies, or any crispy ginger cookie and even apple slices.
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