Squeeze Dry the Pumpkin Puree:

1. Fold cheesecloth into an 8-inch square so that you have 4 layers of cheesecloth.
2. Place 1/2 cup of pumpkin puree in center of cheesecloth and bring 4 corners together.
3. Twist cheesecloth tightly, forming a ball at one end with a twisted handle at the other.
4. Using your other hand, squeeze pumpkin ball either over the sink or over a small bowl (if you are reserving the pumpkin juice for another use).
5. Continue squeezing until no more liquid comes out of the ball of pumpkin.
6. Open cheesecloth and scrape squeezed puree into mixing bowl.
7. Repeat with other 1/2 cup of pumpkin puree.
8. From one cup of pumpkin puree, you will end of with 1/2 cup of squeezed dry pumpkin puree and 1/2 cup of pumpkin juice.

To Make Spread:

1. Add softened cream cheese to mixing bowl with squeezed dry pumpkin puree.
2. Using electric mixer, mix on medium until combined and fluffy.
3. Add honey and pumpkin pie spice, mixing again until combined and fluffy.

To Make Pumpkin-Shaped Mold:

1. Spray the inside of a 4 1/2-inch pumpkin cookie cutter with non-stick cooking spray, shaking off excess (it is best to do this over your kitchen sink to avoid over-spray and additional mess).
2. Place prepared cookie cutter on pretty plate.
3. Scoop prepared Harvest Pumpkin Cream Cheese Spread into center of cookie cutter.
4. Using small rubber spatula, spread carefully (holding pumpkin cookie cutter in place with other hand) adding more pumpkin spread to mold until it is full.
5. Smooth the surface with the rubber spatula and cover with a square of waxed paper.
6. Refrigerate 2 or more hours, then remove from the refrigerator, peel off wax paper and using hands, lift mold from spread (it will come off easily).
7. Garnish with arugula or lettuce leaves and chopped parsley for the stem.
8. Serve with toasted bagels and Pepitas (pumpkin seeds) on the side for sprinkling over the spread.