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Warm Pumpkin-Mallow Dip
Recipes
Warm Pumpkin-Mallow Dip
12 servings
1 1/2 hours total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 2 cups white chocolate morsels, divided
  • 2 tablespoons + 1 ¾ cups whole milk, divided
  • 4 tablespoons unsalted butter, divided
  • ⅔ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 (15 oz) can pumpkin puree
  • ½ cup egg substitute (or 2 large eggs)
  • 1 teaspoon vanilla extract
  • 3 cups miniature marshmallows, divided
  • 1 (8.78 oz) package European cookies (or graham crackers)

Steps

    1. Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Place 1 cup morsels and 2 tablespoons each milk and butter in microwave-safe bowl; microwave on HIGH 1–1 ½ minutes, stirring halfway, or until melted and blended.
    2. Whisk in large bowl: sugar, cinnamon, salt, pumpkin, eggs, vanilla, and 1 ½ cups milk until blended. Whisk in chocolate mixture until blended; transfer to baking dish. Bake 20 minutes.
    3. Place 1 cup marshmallows and remaining ¼ cup milk, 1 cup morsels, and 2 tablespoons butter in second microwave-safe bowl; microwave on HIGH 1–2 minutes, stirring every 30 seconds, or until melted and blended.
    4. Reduce oven to 350°F. Drizzle marshmallow mixture evenly over top of dip; sprinkle with remaining 2 cups marshmallows. Bake 20–25 minutes or until top is toasted and center has only a slight jiggle. Let stand 30 minutes to cool. Serve warm with cookies.

Amount per 1⁄12 recipe serving: Calories 420, Total Fat 19g, Sat Fat 11g, Trans Fat 0g, Chol 20mg, Sodium 250mg, Total Carb 60g, Fiber 2g, Total Sugar 47g, (Incl. 44g Added Sugars), Protein 6g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 4%