Prep 10 mins
Cook 1 min
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.
- Beat with an electric mixer (or plop into a food processor) until smooth and perfectly melded.
- Let sit for 1 minute.
- Serve with sliced fruits like apples and pears, dried pears and dates, graham crackers, pieces of pound cake, etc.
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.
This dip tasted okay (kind of like liquid pumpkin pie) but the texture was all wrong. It was very runny and soupy, not at all what I had imagined for a fluffy dip. I would rather try it with the actual "fluff" next time and then it could be delicious!
I am sorry, but this recipe is not good AT ALL. I was excited to try it and serve it at my son's birthday party, but I ended up putting it down the drain instead. Although the taste was good, it was VERY thin and slimy. I think marshmellow fluff would have made it thicker and more like what I was expecting from a dip that you would serve with apples and gingerbread.