Sunday, October 27, 2013

Pumpkin Cinnamon Cream Cheese [Zack]

Pumpkin and cinnamon are the two flavors that most remind me of fall.  This 3 ingredient spread is simple and very flavorful.

The pumpkin adds sweetness without the need of sugar and the cream cheese adds a savory depth.  It checks the box for my favorite savory-sweet flavor combination and is great to serve during brunch.


Pre-heat your oven to 350F / 175C.  Slice the pumpkin in half and scoop out the guts (you can squeeze the seeds out and toast them in butter, brown sugar, and a touch of salt).  Slice the outer skin off of the pumpkin and cube it into 1/2 inch pieces.  Toss in a bit of vegetable oil and salt lightly.

Roast the pumpkin in the oven for 20-30 minutes until the pieces are soft.  Let it cool off for about 5 mins.

Put the cream cheese into a food processor and add the 1 cup of pumpkin and puree.  Sprinkle cinnamon to taste and run the food processor again.

Serve with toast or scones.

1 cup / 200g Philadelphia cream cheese
1 cup roasted pumpkin
1 sprinkle cinnamon
1-2 T of veg oil to roast the pumpkin

Song:  Gorillaz - HillBilly Man
Hillbilly Man by Gorillaz on Grooveshark

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