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20 minutes
20 minutes
- 1 package (8 oz) cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans, toasted
- 9 whole pecans for garnish
- In a medium bowl, use an electric mixer to blend together smooth and creamy cream cheese and pumpkin. Then stir in cinnamon, nutmeg, salt, and chopped pecans for a flavorful mixture.
- Spread the cheese mixture on a dinner plate or in a 9-inch glass pie plate. Use 3 pecans cut in half lengthwise for the eyes, 5 whole pecans for the mouth, and 1 whole pecan for the nose. Place the remaining pecan on top for the stem. Cover and refrigerate for up to 24 hours. Serve with Bat Wings.
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