Schmear this on a bagel or a fat slice of sourdough bread or dip soft beer pretzels into it. If you have too much leftover, you can also add a couple of eggs, some cream, more maple syrup and vanilla and bake it up like a custard or into a graham cracker crust for a pumpkin cheesecake.

Yield: about ½ cup

What You Need:

4 ounces (about ½ package) cream cheese
6 tablespoons pumpkin purée
1 tablespoon maple syrup
1-2 teaspoons ground pumpkin spice, recipe below or store bought
1-2 pinches of salt

What You Do:

Combine all ingredients in a small bowl. Beat until smooth.