Pumpkin Apple Bagels, September 6, 2015

While I was readying the crockpot pulled pork after church the other week, I also fixed us some pumpkin apple bagels for lunch. We were headed out to a festival, but I thought it was a good idea to get something in our bellies beforehand so we wouldn't get hangry. These fit the bill, but they are very filling, so I really could have done with half. 

Pumpkin Apple Bagels

1/4 c. apricot jam (I love Kissell's Apricot Rosemary Spiced Jam more than I can say)

2 tsp. lemon juice

1/4 tsp. pumpkin pie spice

A dash of cinnamon

2 smallish apples, sliced

2 bagels (you could also do the same thing with toast or English muffins)

4 oz. cream cheese, room temperature

1/4 c. canned pumpkin

1 tbsp. sugar

1/2 tsp. pumpkin pie spice

A handful of walnuts, coarsely chopped

Heat jam with lemon juice, 1/4 tsp. pumpkin pie spice, and cinnamon, stirring occasionally, until bubbly. Cool, then toss with apples. Toast bagels. Beat cream cheese with pumpkin, sugar, and 1/2 tsp. pumpkin pie spice. Spread on bagels. Top with apples and nuts. Serves 2-4.