Baked Pumpkin Pie Dip

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 cups miniature marshmallows, divided
• pecans (optional)
• raisins (optional) or dried cranberries (optional)

Recipe

• 1 preheat oven (or don't, it won't matter) to about 350°f.
• 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!