Casey Bard’s Pumpkin Spice Smoked Cream Cheese
Looking for a comforting, warm snack for the cold weather? Pumpkin spice smoked cream cheese comforts like a warm blanket at breakfast, lunch, or dinner.
Casey Bard’s Pumpkin Spice Smoked Cream Cheese
Montana Knife Company
8
10 minutes
1 hours
120
American
Snack
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
Think pumpkin spice is just a fall flavor? Think again.
Pumpkin spice lattes and pumpkin pie make a big splash when the leaves start to turn, but I find that pumpkin is a delicious flavor all year, especially when it’s smoked into a brick of cream cheese.
One bite of this smooth snack will warm you from the inside out, even on the most frigid day.
Ingredients
1 brick (8 oz.) of cream cheese, room temperature
3 Tbsp. brown sugar
Directions
Preheat your smoker to 250°F.
Remove the wrapper from the cream cheese and place the brick on a piece of aluminum foil or into a foil pie pan.
Liberally coat all sides of the cream cheese with the pumpkin spice seasoning.
Dampen your fingertips slightly and press the brown sugar onto all sides of the seasoned cream cheese brick. It will start to crumble, and that’s just fine. Add any excess to the top.
Place the foil with the seasoned cream cheese in the smoker.
Smoke for 1 hour, or until the top begins to crack.
