Pumpkin Cheese Spread for the Season

PUMPKIN CHEESE SPREAD
This is really good served with crackers or quick breads
2/3 cup solid pack pumpkin
4 teaspoons margarine, softened
16 ounces cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
5 teaspoons confectioners' sugar
8 teaspoons orange juice concentrate, thawed
1/4 cup pecans, chopped
1. cream together margarine and cream cheese.
2. beat with electric mixer until smooth.
3. add pumpkin, spcies, and confectioners sugar and beat well.
4. add orange juice concentrate, which has been thawed.
Beat well combine all ingredients.
5. chill in the refrigerator at least overnight to allow flavors to blend.
6. When ready to serve, place in desired serving bowl and garnish
with pecans.
7. serve with Ginger Snaps, crackers, or quick btead
Makes 3 cups

Pumpkin Cheese Spread
For a great and different taste for special occasions.
1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1 1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2-4 tablespoons sweet or dry sherry

Line a 4 cup mold with plastic wrap. In small skillet, melt butter. Saute pecans for 1 minute or until golden. In large bowl beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough sherry to make desired spreading consistency. Spoon into mold. cover and refrigerate at least 8 hours or until firm enough to hold shape. unmold onto serving plate. Press pecans on top. Serve with crackers.

PUMPKIN CHEESE SPREAD
This is a quick and easy spread for breakfast, or party time.
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups
Serve on mini Bagels, quick bread or crackers.