Recipe
I have a little confession. There was a secret motivation behind the whole grain bagels I made yesterday.
I needed the perfect vehicle for the perfect cream cheese. Pumpkin cream cheese.
I used to hate cream cheese. In fact, I still hate plain cream cheese. But pumpkin cream cheese- now that’s a different story.
It all started with the local bagel shop growing up. I have fond memories of grabbing vanilla lattes {I know now it was just a machine filled with lots of cream and sugar- there wasn’t really anything latte about it} and bagels in between drill team practice and the fall football games. One day I walked in and the special was pumpkin cream cheese. To this day, I have no idea what made me try it. But I did, and my opinion of cream cheese was forever changed.
Every year I looked forward to pumpkin cream cheese season. Now that I live a few states away, the chances of hitting pumpkin season are few and far between. Even when I did live nearby, they were frequently sold out. I’ve tried many others, but none compare to the original.
Finally, I’d had enough. It was time to figure out how to make this on my own. But first I needed a delicious bagel to put it on. 
As my bagels baked, I got started on the cream cheese. It was easier than I imagined. Why did I wait this long to figure this out?! All those pumpkin seasons missed!
It’s simply cream cheese {regular or vegan, your choice}, pumpkin, the magic pumpkin-spice-combo, a little sweetener, and a lot of whipping! If you use any kind of reduced fat cream cheese, you’ll need a lot a lot of mixing- it doesn’t blend as well.
This tastes best made the day before- that gives the flavors time to infuse into the cream cheese, making it extra delicious. I could probably eat it with a spoon. Forget the bagel.
Now I’m in trouble though. Endless and easy access to bagels and pumpkin cream cheese?
This could be dangerous.
Pumpkin Cream Cheese
-
8
oz
cream cheese
regular or vegan
-
1/2
cup
pumpkin puree
-
1
Tbsp
molasses
-
2
Tbsp
agave nectar
-
1
Tbsp
brown sugar
-
1/2
tsp
cinnamon
-
1/8
tsp
nutmeg
-
1/8
tsp
ginger
-
1/16
tsp
cloves
-
1/16
tsp
allspice
-
1/2
tsp
vanilla
-
Bring cream cheese to room temperature.
-
Add all ingredients to electric mixer and whip on high until well blended and no lumps remain.
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Today on tiny sneakers: what’s happening at 23 weeks.
Recipe
With the start of September has come the appearance of pumpkin- pumpkin lattes, pumpkin beer. Though I’m an avid fan of pumpkin beer, I just can’t bring myself to start enjoying the fall flavors while the days are still hovering around 100 degrees.
For me, the pumpkin has to wait until the mornings bring a slight chill and wearing jeans won’t result in heat stroke.
Apples, however, I can handle. Apples don’t scream fall…they just whisper it. So apple crisp time it is- and this is an apple crisp you’re gonna want to make over & over.
First up, 4 tart Granny Smith apples, thinly sliced.
You can peel them if you want, or leave the skin on to keep it rustic & homemade feeling. (I peeled a little, but left some skin on.)
Toss the apple slices in a large bowl and sprinkle with lemon juice. Cover them in 1/4 cup whole wheat flour, 1/4 cup granulated sugar, and a tablespoon of brown sugar. Mix to coat the apples then set aside.
Time for the crust. Crush about a pack and a half of graham crackers in a food processor with a handful of walnuts.
Use enough graham crackers to make about 2 cups of crumbs.
Add in 2 T margarine or butter (I used vegan), 2 T almond milk, & 1 tsp of vanilla. Process until it comes together enough to stick together.
Pour graham cracker crumb mixture into baking dish & sprinkle with cinnamon. Press mixture into bottom of dish to form crust.
Fill the baking dish with apple, flour, & sugar mixture.
Topping time! Since the food processor’s already out & dirty, might as well keep using it. Mix 3 T of flour & 3 T sugar with a tablespoon of coconut oil, 1/2 T margarine, and a sprinkle of allspice, ginger, & cinnamon. Pulse to make a streusel-like topping.
Sprinkle streusel mixture on top of apples. Bake at 350 for 40 minutes.
When it’s time to serve, melt 1/2 cup of peanut butter (I used half chunky, half smooth) with a tablespoon of honey.
Drizzle over warm apple crisp.
(It didn’t “drizzle” as well as I’d hoped, but you get the idea.)
Now for the most important step: slice & enjoy. 🙂
The apple crisp is best served warm, but I’m not gonna lie- it’s pretty darn good cold too.
No offense to your mom, but this’ll kick her apple pie recipe to the curb. It tastes insanely good, it’s pretty darn healthy, and it’s vegan (if you use vegan margarine). Take that pumpkin. 😉
P.S. The hydration giveaway winner didn’t come forward so it’s time for a new one:
It’s Karyn!! Email me your address 😉
If you didn’t win, don’t fret. There’s another one coming up just around the corner 😉
What’s your favorite fall flavor?
