Hi-
I have a friend who made a pumpkin filling that had 8oz cream cheese, 1/3 cup canned pumpkin, 1/4 cup sugar, and cinnamon. She says it's too tangy, and wants suggestions.
Before I just jumped off blindly, what do you guys think? It's a filling for a cake. I wonder if whipped cream subbed for some of the cream cheese would do the trick? Or would that make it too mushy? What say you?
The cream cheese in her recipe makes it sound too dense. Do you think she is going to be able to spread it onto the cake without ripping it?
Anyway, she can sub some pastry cream or vanilla pudding for the cream cheese, or go half and half - 4 oz cream cheese and 4 oz of pc or van pudding.
Let me know how it turns out!
Theresa 
If your friend liked everything else about the recipe, why not just cut back on the pumpkin; use 1 Tbsp., and then taste, and go on from there.
Here's another filling using cream cheese:
http://www.cakecentral.com/cake-decorating-ftopict-51609-pumpkin.html
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