This is a Midwestern classic apparently– a school chum from Iowa told me about this recipe that’s popular around fall and early winter, from having leftover cans of pumpkin from stocking up on sale but not wanting to make any more pumpkin pies– they’re popular for high teas, luncheon spreads, Superbowl parties, Thanksgiving and Christmas, or sitting on your can watching The Golden Girls. 😀 Since I didn’t want to use actual marshmallow Fluff…this is my fluffy adaptation of this recipe that came out HEAVENLY. I could eat a drum of this stuff and not get bored of it! One 15 or 16 oz can of pumpkin works, or you can measure out 2 cups from a 28-oz can. You can also use 2 tsp pumpkin pie spice for the spicing but it tends to be overpowering, the subtler cinnamon and nutmeg is better.
Ingredients: [‘pumpkin puree’, ‘cream cheese’, ‘brown sugar’, ‘sweetened condensed milk’, ‘vanilla’, ‘cinnamon’, ‘nutmeg’]
Quantity of Ingredients: [“16 ounces pumpkin puree”,”8 ounces cream cheese (softened)”,”1 cup brown sugar”,”14 ounces sweetened condensed milk”,”1 teaspoon vanilla”,”1 teaspoon cinnamon”,”1 teaspoon nutmeg”]
Number of Servings: 20
Steps: [‘Beat with an electric mixer (or plop into a food processor) until smooth and perfectly melded.’, ‘Let sit for 1 minute.’, ‘Serve with sliced fruits like apples and pears, dried pears and dates, graham crackers, pieces of pound cake, etc.’]