Recipe by Nicole Cunningham, shared by My Saratoga Kitchen Table
Makes: 5½ cups
*Ingredients currently available at the farmers’ market
● 2 cups confectioner’s sugar
● 1 teaspoon nutmeg
● 1 teaspoon cinnamon*
● 16 ounces cream cheese, softened
● 2 cups pumpkin puree (see puree instructions below)
● Apple slices*, graham crackers, ginger snaps, or tea cookies* for serving
Mix together the sugar and spices. Whip together with the cream cheese and pumpkin puree. Refrigerate until firm. Serve with apple slices, graham crackers, or ginger snaps.
Notes: Sift the confectioners’ sugar to avoid lumps.
To make your own pumpkin puree: Heat oven to 375 degrees. Cut a medium-sized pumpkin in half from top to bottom, remove the seeds and pulp. Place the halves cut-side down on a parchment paper-lined baking sheet. Roast until easily pierced, 45 to 60 minutes. Turn over the pumpkin and continue to cook for another 30 minutes. Allow to cool enough to handle. Scoop out the flesh and puree in a food processor. Drain puree in a fine-mesh strainer over a bowl for 1 hour or more. It will keep in the refrigerator for up to four days.