I’ve gone bananas. Actually, I’ve gone pumpkin.
Two years ago when there was a canned pumpkin shortage in Wisconsin, I made sure to stock up whenever I could (which resulted in a stockpile of about 12 cans). And, literally, I had more pumpkin than I knew what to do with.
And I’m still using my bounty, from which I created these fabulous Pumpkin Doughnut Muffins, Pumpkin Pancakes with Apple Cider Syrup, Black Bean and Vegetable Enchiladas with Pumpkin Sauce and Pumpkin Black Bean Chili.
Still, I haven’t quite satisfied my pumpkin craving this season yet (I’m planing a pumpkin bread pudding for this weekend). In fact, I was weight lifting at the gym yesterday and was hit with the biggest craving for pumpkin dip. (yes, amidst all the sweat and grunting men in the weight room, I am thinking about food. figures.)
I decided to put my new Kitchenaid Mix Master to work and create a dip that was reminiscent of pumpkin pie.
With Marshmallow Fluff in tow, I succeeded.
Pumpkin Pie Dip
Created by Alysha
1 – 8 ounce package Neufchatel Cheese, softened
1 1/2 cups Marshmallow Fluff
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 cup powdered sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon vanilla extract
Place the cheese, fluff, pumpkin and sugar in a bowl and beat until combined. Add the spices and continue mixing. Taste. Add more spices if needed. (Note: My biggest cooking resolution right now is to taste as I go along. I have the biggest problem with that because I like to wait until the “grand finale,” aka when I am ready to sit at the table and eat.) Refrigerate dip until ready to serve.
Serve with sliced apples, grapes, animal crackers, graham crackers and marshmallows.
Question: What’s your favorite thing to make with your fixer (stand or hand-held)?