Baked Pumpkin Pie Dip
Ready In: 50 mins
Serves: 10
Ingredients
- 15 ounces canned pumpkin
- 5 ounces 2% evaporated milk or 5 ounces cream
- 1 teaspoon vanilla
- 3 tablespoons brown sugar, agave syrup or 3 tablespoons molasses
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 2 cups 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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