Searching for a '04 Pumpkin Dip with Marshmallow Topping Recipe
- Thread starter chefautumn
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The forum discussion centers around a request for a pumpkin dip recipe with marshmallow topping from 2004. Two recipes from The Pampered Chef are provided: the Cinnamon Pastry Wedges and the Spiced Pumpkin Pie Spread. The Spiced Pumpkin Pie Spread includes ingredients such as reduced-fat cream cheese, solid pack pumpkin, and miniature marshmallows, and is baked until the marshmallows are golden brown. The discussion concludes with gratitude expressed by the original poster for the shared recipes.
PREREQUISITES- Familiarity with baking techniques, including preheating ovens and mixing ingredients.
- Understanding of basic kitchen tools like the Food Chopper, Stainless Steel Whisk, and Small Mix 'N Scraper®.
- Knowledge of ingredient substitutions, such as using Pantry Korintje Cinnamon or Pantry Cinnamon Plus® Spice Blend.
- Ability to follow recipe instructions for serving sizes and nutritional information.
- Research variations of pumpkin dip recipes for different flavor profiles.
- Explore additional recipes from The Pampered Chef for seasonal desserts.
- Learn about the nutritional benefits of using reduced-fat cream cheese in recipes.
- Investigate alternative toppings for pumpkin dips, such as whipped cream or chocolate drizzle.
Home cooks, dessert enthusiasts, and anyone looking to recreate nostalgic fall recipes will benefit from this discussion.
(sorry, I don't even know the name of it!?)
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Cinnamon Pastry Wedges
Recipe
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 refrigerated pie crust (from 15-ounce package), softened as directed on package
1. Preheat oven to 400°F. In small bowl, combine sugar and cinnamon. Unfold crust into lightly floured Large Round Stone. Roll seams lightly, forming an even 12-inch circle using Baker's Roller®. Sprinkle with cinnamon-sugar mixture; cut into 16 wedges using Pizza Cutter. (Do not separate.) Bake 12-14 minutes or until golden brown and crisp. Remove from oven; cool completely.
Yield: 16 servings
Nutrients per serving: (1 wedge): Calories 70, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g, Sodium 50 mg, Fiber 0 g
Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.
© The Pampered Chef, Ltd., 2001
________________________________________
The Pampered Chef ®
Spiced Pumpkin Pie Spread
Recipe
1/4 cup pecan halves, coarsely chopped
4 ounces reduced-fat cream cheese (Neufchatel)
1 can (15 ounces) solid pack pumpkin
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/4 cup miniature marshmallows
2 red or green apples, cut into wedges
Cinnamon Pastry Wedges (optional)
1. Preheat oven to 350°F. Coarsely chop pecans using Food Chopper. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Steel Whisk. Add pumpkin, brown sugar and spice blend; mix well. Spoon mixture into Small Oval Baker using Small Mix 'N Scraper®. Top with marshmallows and pecans.
2. Bake 12-15 minutes or until marshmallows are light golden brown. Cut apples into wedges using Crinkle Cutter. Serve warm with apple wedges and Cinnamon Pastry Wedges, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Light (2 tablespoons dip, 2 apple wedges): Calories 80, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 13 g, Protein 1 g, Sodium 35 mg, Fiber 2 g
Cook's Tip: Pantry Cinnamon Plus® Spice Blend can be substituted for the pumpkin pie spice, if desired.
© The Pampered Chef, Ltd., 2001
Frequently Asked Questions
What ingredients do I need for the '04 Pumpkin Dip with Marshmallow Topping Recipe?
The ingredients typically include canned pumpkin, cream cheese, powdered sugar, vanilla extract, and marshmallow fluff for the topping. You may also want to add spices like cinnamon and nutmeg for added flavor.
How do I prepare the '04 Pumpkin Dip with Marshmallow Topping?
To prepare the dip, start by mixing the cream cheese, canned pumpkin, powdered sugar, and vanilla extract until smooth. Then, spread the mixture into a serving dish and top it with marshmallow fluff. You can also sprinkle some cinnamon on top for garnish.
Can I make the '04 Pumpkin Dip ahead of time?
Yes, you can make the dip ahead of time. It can be prepared a day in advance and stored in the refrigerator. Just add the marshmallow topping right before serving to keep it fresh.
What can I serve with the '04 Pumpkin Dip?
This dip pairs well with a variety of dippers such as graham crackers, apple slices, pretzels, or even vanilla wafers. You can also use it as a spread on toast or bagels.
Is the '04 Pumpkin Dip with Marshmallow Topping suitable for dietary restrictions?
This recipe contains cream cheese and marshmallow fluff, which may not be suitable for those with dairy allergies or vegan diets. You can look for dairy-free alternatives for cream cheese and marshmallow fluff to accommodate different dietary needs.
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