Spiced Pumpkin Pie Spread – Recipe

11 October 2008 at 11:46 am (Food) (cooking, Kids, recipe, snacks)

It’s now October, which means I’m switching food gears and moving into my fall/winter menus.  (Think hearty.)  I love anything with pumpkin.  Several years ago, I tried this recipe at a Pampered Chef party.  It has since become a favorite after-school snack for the kids.  With so much pumpkin (it’s a veggie, y’all!) and not a lot of fat (when served with apples), I consider it a healthy alternative to junk food.

Spiced Pumpkin Pie Spread (from the Pampered Chef)

• 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
• hand full of chocolate chips (my own addition–how can adding chocolate be a negative?)
  
• 3/4 cup miniature marshmallows
• 2 red or green apples, cut into wedges

Preheat oven to 350 F.  Coarsely chop pecans.  Whisk cream cheese until smooth.  Add pumpkin, brown sugar, and spice blend.  Mix well.  Stir in chocolate chips.  Spoon mixture into a small baking dish.  (I use an 8 x 8 and a few more marshmallows and pecans.)  Top with marshmallows and pecans.  Bake 12-15 minutes or until marshmallows are light golden brown.  Serve with apple wedges and Pie Crackers (see recipe below.)

Growing up, when my mom would make a pie, we’d have something called Pie Crackers.  Any leftover crust dough after the pie crust was done was cut into pieces and put into the oven to turn golden.  They were like little pastry cookies.  I don’t make my own pie crusts, but have used the Pillsbury crusts for Pie Crackers to go with this dip.

Pie Crackers

• 1 box Pillsbury refrigerated pie crusts (2 crusts)

Preheat oven to 450 F.  Unroll a pie crust on waxed paper.  Cut the crust in whatever manner you prefer.  I like to use my Pampered Chef mini cookie cutters to make crackers in the shape of leaves and apples.  But it will work just fine if you use a knife to cut them into wedges or squares.  Place slightly apart on an ungreased cookie sheet and bake until golden brown.  These things are HOT when they come out.  Let cool completely before serving.