Spiced Pumpkin Dip with Roasted Marshmallow Topping

I posted last night that I had some Pumpkin Dip baking in the oven. Well, like a true blogger- I took photos ;) Here is the recipe! I cut up apples for dipping. You can also use graham cracker dippers or buy pre-made pie crust {or make your own} to cut into dippers.

*This is a natural food allergy friendly treat. 

Beat cream cheese until fluffy- This is an important step to getting a smooth texture. 

Grab a child and put him to work. Did I just write that? Bahaa! Eh hem…Add pumpkin puree, brown sugar, pumpkin pie spice and marshmallows. {This son of mine is going to make one fine husband one day btw} 

Sprinkle with chopped nuts {I used chopped peanuts- can you believe the price of pecans these days?!} 

The best part…

Bake in a 350 oven covered for 20 mins, then take off foil and broil on low for 2 mins to roast the marshmallows. 

Tasty!!!! Mmmmmm…. 

 

5.0 from 1 reviews
Spiced Pumpkin Dip with Roasted Marshmallow Topping
 
Serves: 6
Prep time:
Cook time:
Total time:
 
Recipe adapted from "Festive Family Gatherings" Daymaker
Ingredients
  • 4 oz cream cheese
  • 15 oz plain pumpkin puree
  • ¼ cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 cup marshmallows divided in half
  • ½ cup chopped nuts
Instructions
  1. Beat cream cheese until fluffy.
  2. Add puree, brown sugar, pumpkin pie spice, ½ cup marshmallows and beat on low speed.
  3. Top with nuts and a layer of marshmallows
  4. Cover and bake in a 350 oven for 20 mins. Lift off cover and broil on low for 2 mins.
  5. Serve with sliced apples graham crackers or crust dippers.

  

 

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Comments

  1. Oh my goodness, what a treat! I can just imagine how delicious your wonderful pumpkin dip tastes, and I love that wonderful marshmallow topping!

  2. Janelle, this looks so good! Can I tell you that you are such a blessing to me. Cooking is not one of my gifts, but I try. You have everything set up with pictures and instructions. I love that, because I am a visual person and i love the step by step pictures. I am going to try to make this for my family and friends this weekend. I will let you know how it turns out.

    By His Grace,
    Adrienne

  3. The gooeyness of that picture is overwhelming!!! I always buy 1-2 big ol’ bags of pecans from Sam’s somewhere in October and it will last me until Christmas…usually. It saves a few $, which is better than like $7 for a 1/2 cup at the grocery store. Had a pecan tree when I was a little girl; didn’t know how lucky I was!

  4. Oh my this looks delicious! I will print this out and make it very soon :) Thank you for sharing your wonderful recipes.

  5. That looks utterly scrumptious! And I have to agree with you about the pecan prices—they are way too high for a family that loves pecan pie way too much.

  6. Hi Janelle,
    I saw this delicious recipe on your site and made it for Bible Study tomorrow and will bake it in the morning. I doubled the recipe and wonder if I need to double the baking time or not. Would you know or care to venture a guess? :)

    Thanks!

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