With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.


INGREDIENTS


* 1 package (8 ounces) fat-free cream cheese
* 1/2 cup canned or cooked pumpkin
* Sugar substitute equivalent to 1/2 cup sugar*
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1 teaspoon maple flavoring
* 1/2 teaspoon pumpkin pie spice
* 1/2 teaspoon ground nutmeg
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed


SERVINGS 32
CATEGORY Low Fat
PREP 10 min.
TOTAL 10 min.


DIRECTIONS



In a large mixing bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. old in whipped topping. Refrigerate until serving. Yield: 4 cups. Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisles of your grocery store.




NUTRITIONAL INFO



Nutritional Analysis: One serving (2 tablespoons) equals 25 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 34 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.