Oven to 350. Coarsely chop pecans. In Large batter bowl, whisk cream cheese until smooth. Add pumpkin, brown sugar and spice blend. Mix well. Spoon mixture into small oval baker and top with marshmallows and pecans. Bake 12-15 minutes or until Marshmallows are light golden brown. Cut apples into wedges. Serve pumpkin spread warm with apple wedges and pastry wedges if desired.
2 Tbs dip with 2 apple wedges contains 80 calories; 3 gr total fat; 1 gr. saturated; 5 mg cholesterol; 13 gr. carbs; protein 1 gr; sodium 35 mg; fiber 2 gr.. Each wedge: 70 calories; 3.5 gr fat; 1.5 gr. saturated fat; 0 cholesterol;
The bakers keep the spread warm longer than glass dishes! I use varied colors of apples along with the cinnamon crisps cut in shapes for dipping!
Just roll out the ready made pie crust, brush with milk, sprinkle with cinnamon and sugar, and using a pumpkin or leaf shaped cookie cutter, cut shapes out of the crust. Bake in a 400 degree oven on your stone for about 12 minutes or til golden brown and crisp.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12|
|Calories from Fat: 106 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 10.4mg||3 %|
|Sodium 175mg||6 %|
|Potassium 171.1mg||5 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 43.7g|
|Protein 2.1g||3 %|
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Calories per serving: 291
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