Pumpkin Cream Cheese Schmear (low FODMAP)
10 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Makes about 1/3 cup • Ok to make-ahead: Steps 1 - 2
You know when you wait and wait until it’s that time of year to be able to get pumpkin schmear at the bagel shop…and then you realize you can’t eat bagels OR the pumpkin schmear they sell? Well, the wait is over. Now you can make the perfect low FODMAP pumpkin schmear without the FODMAPs so you can improve your sourdough toast game, rev up your gluten-free muffin, or take your low FODMAP pancakes to the next level!
Ingredients
4 ounces lactose-free cream cheese at room temperature
4 tablespoons of our Pumpkin Spice Butter
1 teaspoon maple syrup*
Pinch of Kosher salt*
Directions
(1) Prepare the cream cheese: Stir the cream cheese until it’s the consistency of sour cream. If it’s still a bit chilled, put it in the microwave for 20 - 30 seconds).
(2) Add the Pumpkin Spice Butter: Stir to blend well. Taste and add maple syrup if it needs more sweetness, or salt if it needs more intensity to the flavor.
(3) Serve: Spread on low FODMAP muffins, pancakes, or toasted sourdough bread. You’re going to love it!
Eat and enjoy every bite because you can!
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