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Pumpkin Marshmallow Dip
Tested by Imperial Sugar
Pumpkin Marshmallow Dip
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Cool and creamy dip that tastes like a whipped pumpkin pie. Serve with gingersnaps, vanilla wafers or whole pecans for dipping.

Prep time
0:10
Yield
4 cups
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Pumpkin Marshmallow Dip
Dark Brown Sugar
Prep time :
0:10
Yield :
4 cups

INGREDIENTS

  • 1 package (8 ounces) low-fat cream cheese, softened
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 bag (12 ounces) Pumpkin Spice Marshmallows
  • 1/4 cup Imperial Sugar Dark Brown Sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Gingersnaps, vanilla wafers and pecans

DIRECTIONS

  1. Beat cream cheese until smooth. Add in pumpkin and brown sugar; blend until well-mixed.
  2. Melt Pumpkin Spice Marshmallows in microwave. Heat in 10-second intervals until melted. Stir in between to get rid of air pockets.
  3. Add marshmallow mixture, cinnamon, nutmeg and cloves to pumpkin mixture and blend.
  4. Pour into bowl and serve.
  5. Refrigerate leftovers.
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