Ingredients
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
Preparation
In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.
Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position for eyes, place 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours. Serve with Bat Wings.
