Baked Pumpkin Pie Dip – a delicious recipe with pumpkin, milk, vanilla, brown sugar, pumpkin pie spice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven (or don't, it won't matter) to about 350u00b0F.
2
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.).
3
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.
4
Add the rest of the marshmallows, stirring some in and allowing some to stay on top to brown.
5
Continue baking until you like the looks of it. (I like the marshmallows pretty brown, but maybe you'll like them better lightly golden?).
6
Serve with something crunchy and delicious!
169
kcal
Calories
13
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Baked Pumpkin Pie Dip falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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