One fall trend I can get on board with – pumpkin.
It’s just SO versatile in recipes. You can use it in sweet or savory dishes, and it complements light or heavy meals. And, let’s keep in mind, it’s a fruit – which keeps your recipes somewhat healthy! 🙂
I worked up this recipe a few days ago and it was a hit…hope y’all love it!
Pumpkin Sin Dip
Ingredients
2 cups white chocolate chips, divided
1 cup white mini marshmallows
4 tbsp butter
1/4 cup milk
1 can pumpkin puree
2 eggs
1 can evap milk
1 teaspoon salt
1 tbsp cinnamon
2/3 cup light brown sugar
1 teaspoon vanilla
1 bag Pumpkin marshmallows (White mini marshmallows would work just fine if you can’t find these.)
Graham crackers
Directions
Put 1 cup of the white chocolate chips, 2 tbsp of the evaporated milk, and 2 tbsp butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10 second increments until chocolate is smooth.
Meanwhile, mix together the pumpkin puree, eggs, remaining evaporated milk, salt, cinnamon, brown sugar, and vanilla in a large bowl. Add a little bit of this mixture into the chocolate mixture and stir until smooth (this tempers the chocolate so you won’t scramble the eggs). Now, mix the pumpkin mixture and chocolate mixture together.
Pour everything into a 9×13 Pyrex dish and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 additional minutes.
Mix 1 cup mini marshmallows, remaining white chocolate chips (1 cup), remaining butter (2 tbsp), and 1/4 cup milk together in a microwave-safe bowl. Microwave 30 seconds, and then in 10 second increments until smooth.
Pour this mixture on top of the baked pumpkin mixture. Top with Pumpkin and white marshmallows.
Bake for 10 more minutes at 350 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely – they can burn very easily).
Serve warm with graham crackers for dipping.
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Michelle says
September 11, 2017 at 4:29 pmSo yummy, but need advice on how to store it. Also, there are various sizes of pumpkin puree and evaporated milk. How many ounces were the can you used. My daughter guessed and made it, but we don’t know if it was the consistency it was supposed to be. Thanks!!
Leslie says
September 14, 2017 at 12:01 pmHi Michelle! You’ll be using the 15oz pumpkin puree and the 12oz can of evaporated milk. And I just store in my glass baking dish in the fridge!
Michelle says
September 15, 2017 at 9:50 amPerfect. Thank you so much!!
Ivory says
November 21, 2017 at 1:46 pmWhat an amazingly delicious treat, I love it, and can’t wait to try to make this dip.