Baked Pumpkin Pie Dip
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 425.24 g canned pumpkin
- 141.74 g 2% evaporated milk or 141.74 g cream
- 4.92 ml vanilla
- 44.37 ml brown sugar, agave syrup or 44.37 ml molasses
- 9.85 ml pumpkin pie spice
- 2.46 ml salt
- 473.18 ml miniature marshmallows, divided
- pecans (optional)
- raisins (optional) or dried cranberries (optional)
directions
- Preheat oven (or don't, it won't matter) to about 350°F.
- In a medium mixing bowl (or directly in your pretty baking dish if you're in a hurry---in order to prevent scorching try to keep it from going up the sides), stir ingredients together in order listed, reserving about half of the marshmallows. Pour into a baking dish (you will probably want to serve it in this dish, too.).
- Bake until bubbly all the way through, and stir. Taste it at this point and make sure it's sweet enough/spiced enough/salted enough for you. Now's a good time to adjust it.
- Add the rest of the marshmallows, stirring some in and allowing some to stay on top to brown.
- Continue baking until you like the looks of it. (I like the marshmallows pretty brown, but maybe you'll like them better lightly golden?).
- Serve with something crunchy and delicious!
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