Spiced Pumpkin Pie Dip
Adapted from Pampered Chef
Makes 16-2 Tablespoon servings
1-15oz can of pumpkin puree (not pie filling)
4 oz cream cheese, softened (I used 1/3 less fat)
½ cup of packed brown sugar (dark or light)
2 teaspoons of pumpkin pie spice
1 teaspoon cinnamon
¼ cup of chopped pecans (optional)
¾ cup of mini marshmallows
Apple slices for serving
Graham crackers for serving
Preheat oven to 350°.
In a bowl of an electric mixer, beat cream cheese with paddle attachment until soft and creamy. Add pumpkin, brown sugar, pecans (if using), pumpkin pie spice and cinnamon; mix on medium speed until incorporated.
Spoon the mixture into a 2 cup baking or gratin dish. Top with mini marshmallows and bake in the oven 12-15 minutes. Serve the dip warm with apple slices and graham crackers.
Dip can be mixed ahead of time (without topping with marshmallows) and stored in the refrigerator until ready to bake. Simply take dip out of the fridge, top with marshmallows and increase baking time by about 5-7 minutes. Just watch marshmallows to make sure they don’t burn.
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