Storing:  Store covered wtih plastic wrap once cooled in the refrigerator.  Consume within 3-5 days.

Sift the powdered sugar: If you don’t want lumps of powdered sugar in the final recipe, then you’ll need to sift the powdered sugar before adding it. I made this mistake when making it and while the recipe turned out fine, it would have looked creamier if I had sifted.

Soften the cream cheese completely. To avoid little bits of cream cheese in your final product, you’ll want to make sure your cream cheese is completely softened before mixing it with the pumpkin puree. Little bits of cream cheese won’t alter the taste, but it will make it look less creamy.

Dust with powdered sugar. If you do find that you have little bits of cream cheese or powdered sugar in your final product. Never fear! Just dust the top with powdered sugar once cool and all will be well.

Spices. You can add an additional 1 teaspoon of nutmeg to this recipe. You can also replace the cinnamon and nutmeg with 2 teaspoons of pumpkin pie spice if you prefer.