As the weather chills and the days get shorter, I am getting excited about the fall and fall flavors like pumpkin pie, hot cider, soups and stews for dinner. Here is a delicious way to bring the flavor of pumpkin cheesecake into your morning breakfast which I found on Pinch My Salt. I altered it a bit to make it skinnier and it was perfect! It's like having a little bit of dessert for breakfast.
Pumpkin Spice Cream Cheese
Skinnytaste.com
Servings: 12 • Size: 1 oz • Old Points: 2 pts • Points+: 2 pts
Calories: 65.8 • Fat: 4.1 g • Carbs: 6.2 g • Fiber: 0.4 g • Protein: 1.5 g • Sugar: 4.8 g
Sodium: 1.6 mg
Ingredients:
- 8 oz Philadelphia 1/3 fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar
- 1 tbsp agave nectar or honey
Directions:
Whoa, how good does that sound?!! Love it!
ReplyDeleteI'm trying this in the morning! Looks perfect!
ReplyDeleteI just found this blog tonight when I googled Weight Watchers Desserts, and you have the one I was looking for, Diet Soda Cake. However, I am already super excited to try a lot of these recipes. I've only been back on WW for 2 days and already am craving cookies and cheeseburgers, but all of these recipes look amazing! Gina, thank you, you are pretty much my new favorite person!
ReplyDeleteThis looks amazing and like a better choice than the Pumpkin Spice Frappacino I am craving from Starbucks!
ReplyDeletemmmm - this looks so good.
ReplyDeletethanks!
Oh that looks good! I love pumpkin, but dairy doesn't like me...lol!!
ReplyDeleteI love the fall time too!
Enjoy!
use tofutti better than cream cheese instead! delish!
DeleteCan you use honey instead of agave nectar?
ReplyDelete@seekingrelease, sure, or you can use more brown sugar. What I like about agave is that its sweeter, so you use half. And that reduces the points. But if you don't have it, honey will do.
ReplyDeleteOh my goodness......heaven!
ReplyDeletehttp://domesticprincessintraining.blogspot.com
Just found you through TasteSpotting. This looks incredible...I SO love pumpkin! :)
ReplyDeleteI love that it is that time of year again...the time of year when I can bring out all my yummy pumpkin recipes! Man I love pumpkin! I bet this cream cheese is just delicious! I will have to whip a batch up and maybe make some homemade bagels to slather it on! YUM!
ReplyDeleteLooks great!! I love all the fall flavors.
ReplyDeleteI wonder if this is sweet enough to use as a frosting? Thoughts from those who have tried it?
ReplyDelete@Kaitlin, u might want to add a little more sweetener as a frosting depending on the cake. Not too much though.
ReplyDeleteThis looks delicious! I have definitely got to try this recipe!
ReplyDeleteWhen you make pumpkin cheesecake - I want to see the recipe for that!! mmmmmm cheesecake :)
ReplyDeleteI love your blog. Thank you, Thank you! The recipes look wonderful and I am anxious to try them. I have been a lifetime ww member for a long time and I have gotten to goal three different times and then go back to old eating habits. I need some good recipes to help me stay on track. Thanks again. I will let you know of some of my favorites after I have tried them.
ReplyDeleteMade this last night (to let the flavors meld) and my 2 year old and I enjoyed it on bagels this morning. It is delicious!! My 2 year old loved it...and so did her mommy! :) I did not have agave nectar, so I increased the brown sugar just a smidge and also added some sugar free maple syrup (not too much). It turned out great!
ReplyDeleteHey there! I don't often comment on recipes on the internet, but I saw this on FoodGawker, and thought it would be the PERFECT use for the seriously gross half eaten tub of no fat cream cheese (an abomination before God, surely) - and it was. You have made my icky cream cheese palatable again. Thanks.
ReplyDeleteWow. I just made this. It was super easy, fast, and delicious! I halved the recipie and replaced the agave with 1 tbsp of honey (since I have no clue where to get agave). YUM. I cant wait to have this for breakfast tomorrow! Also- for the person who wants it for frosting- this would be great for it. I agree with Gina though that if you are using it for frosting you need to make it a bit sweeter!
ReplyDelete@Joy - Maple syrup I'm sure gave it a nice flavor.
ReplyDelete@Katherine, Good to know, I never use fat free either, it's terrible!
@goddessru - Thank you, yes, for frosting add more sweetner but makes a great frosting!!
I am new to the whole weight watchers thing. I am so happy I stumbled onto your site. I was thinking well here goes a crazy diet that's going to leave me hungry and you have some really great recipes that will make this transition much easier!
ReplyDeletecan I use libby's 100% pure pumpkin with this?
ReplyDeleteSure, that's perfect!
ReplyDeleteI was just curious how you turned the leftovers into cheesecake?
ReplyDeleteHere's the link to the no-bake pumpkin cheesecake: http://www.skinnytaste.com/2009/09/pumpkin-spice-no-bake-cheesecake.html
ReplyDeleteHey Gina,
ReplyDeleteThis looks awesome, I can not wait to try your desserts for the fall!! Just a question, how long would this keep if I made a big batch?? I think this would be awesome in small jars as apart of a gift basket!!
Thanks Again,
Erica
Hi Erica, I'm really not sure. Probably only a few days. It's so good!
ReplyDeleteThis recipe was awesome. I used the ww cream cheese so it was only 1 pt per serving. Put it on the arnolds 110 cal bagel toasted. So delicious! I felt as if I was eating a desert and only 2 pts! Love it.
ReplyDeleteHi i have to say i Have made recopies from your site for now 4 days and there isn't one that's bad ! So thank you very much . This is my second go around with WW but now its Yummier lol !! I have to ask what if i don't have Pumpkin pie spice ? could i still make it or is it going to make that much of a taste difference ? thank you !
ReplyDeleteIf you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, allspice and ginger. I'm sure it would still be tasty without if you don't have those spices. Happy you like everything!
ReplyDeleteI am out of canned pumpkin :(
ReplyDeleteBut! I have a ton of Pumpkin Butter, (which is pure AMBROSIA! THANK YOU!). I shall mix it with cream cheese and hope for the best!
It will be delicious with cream cheese, no worries!
ReplyDeletethis was delicious!! it did make a good amount though, so with the extra, I topped the diet soda cake i made (spice cake mix) and it was soooo good! another great recipe for fall! thank you gina! :)
ReplyDeleteSo thankful for your site. Amazing recipes! The Pumpkin Spice Cream Cheese was to die for! I am a Lifetime WW member (92 lbs lost) and my mom has currently lost about 35lbs. She's the one who was raving about your website and told me "You HAVE to go on skinnytaste.com". All I can say is a huge THANK YOU! YOU ARE BETTER THAN AVERAGE!:)
ReplyDeleteThank you :)
ReplyDeleteHas anyone had difficulty in finding canned pumpkin puree?
ReplyDeleteIt should be in the baking aisle.
ReplyDeleteI just finished up the first batch of this AWESOME cream cheese. I love pumpkin and never have seemed to find enough recipes for it. Can't wait to make the next batch of this one. Another great new regular everyday recipe for me!
ReplyDeleteI just love the flavors of fall and am eager to try out this pumpkin cream cheese on my morning bagel!!
ReplyDeleteI made this last week and everyone loved it! We put it on bagels and apple slices. It was great to pack a bagel with pumpkin cream cheese in my kids lunch boxes for something different.
ReplyDeleteI love the idea of putting this on apple slices!! Great!
ReplyDeleteDo you generally weigh out 1 oz of this on your food scale? Usually when I use a spread it goes by Tbsp. Just wondering if that's what you usually do to separate out a serving. I'm planning to make this over the weekend after hearing rave reviews on the WW message boards. I love your site and every recipe I've made so far has been amazing!!
ReplyDeleteThanks Emily!!
ReplyDeleteTablespoons are easier to figure out. What I like to do now is measure by cups, then divide by tablespoons for the serving size.
This is delicious! I halved the recipe and used 2 tbsp brown sugar with no agave. It was sweet, pumpkinee and delicious!
ReplyDeleteCream cheese/pumpkin lovers BEWARE!!! This stuff is addictive. Gina, put a warning label on this, girl. ;) So good!!!!
ReplyDeleteGood idea!!
ReplyDeleteI just found Philadelphia Cream Cheese PUMPKIN SPICE! It is just about as many calories! Try it is is just as good without all the work!
ReplyDeleteI used this recipe today to fill pumpkin spice muffins! OMG - to die for!! Seriously the best muffins I ever made!!
ReplyDeleteLydia
That sounds delicious Lydia!
ReplyDeleteAll I have to say is....you are amazing, terrific, inspiring, imaginative, super, and essential to my weight loss journey! I found your web site within days of joining WW with a few of my friends. They are struggling but I am eating like a queen! Ive shared your site with them & everyone I know! Thanks
ReplyDeleteAww, thank you!!
ReplyDeleteThis was SO yummy. I am a sucker for pumpkin and any possible way to get my kids to eat more fruits/veggies. ;) My 1 yr old loved it. Didn't have any agave on hand so I substituted with honey and it was fabulous. LOVING your recipes and so excited to have accidentally found you!!! Your cooking is JUST what I have been looking for. Thank you!!!!
ReplyDeleteI love happy accidents! Glad it was a success!
ReplyDeleteI made this to put on a cinnamon-raisin bagel thin this morning and it was WONDERFUL! Thanks for the recipe. :) I'm thinking about making stuffed french toast with it tomorrow since there's so much left.
ReplyDeleteWhat a great idea!!
ReplyDeleteI made this and I only used 1/2 a TSP of brown sugar and no nectar and it was calculated at 75 calories a serving.
ReplyDeleteWe keep it around our house because my husband loves it on bagels before work.
anyone else try this recipe with the fat free cream cheese? wondered if it really tasted as good as the 1/3 fat cream cheese. if its good and saves fat i'm all over it! :)
ReplyDeleteI love this! Cant wait to make it! Thanks!
ReplyDeleteSia Bevis
your recipes are amazing-love them all!
ReplyDelete