Recipe by the80srule
This is a Midwestern classic apparently-- a school chum from Iowa told me about this recipe that's popular around fall and early winter, from having leftover cans of pumpkin from stocking up on sale but not wanting to make any more pumpkin pies-- they're popular for high teas, luncheon spreads, Superbowl parties, Thanksgiving and Christmas, or sitting on your can watching The Golden Girls. :D Since I didn't want to use actual marshmallow Fluff...this is my fluffy adaptation of this recipe that came out HEAVENLY. I could eat a drum of this stuff and not get bored of it! One 15 or 16 oz can of pumpkin works, or you can measure out 2 cups from a 28-oz can. You can also use 2 tsp pumpkin pie spice for the spicing but it tends to be overpowering, the subtler cinnamon and nutmeg is better.
Top Review by sheila c.
The flavor is great - for those of you who weren't crazy about the consistency - substitute confectioners sugar for the condensed milk - cut back on the brown sugar too or it will be too sweet - this thickens it up some.
- 16 ounces pumpkin puree
- 8 ounces cream cheese (softened)
- 1 cup brown sugar
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg