Autumn Recipe

The weather is getting cooler, and my mind is going to the warmer, more seasonal recipes that I enjoy. Here is a delicious dip from, who else? The Pampered Chef.

Spiced Pumpkin Pie Spread

The Pampered Chef® Season’s Best, Fall/Winter 2004
¼ cup pecan halves, coarsely chopped
4 oz reduced fat cream cheese (Neufchatel)
1 can (15 oz) solid pack pumpkin
½ cup firmly packed brown sugar
2 tsp pumpkin pie spice (or Cinnamon Plus)
¾ cup miniature marshmallows
2 red or green apples, wedged

1. Preheat oven to 350. Coarsely chop pecans with Food Chopper. In a bowl, whisk cream cheese until smooth, add pumpkin, brown sugar, and spice blend. Mix well. Spoon mixture into small oval baker. Top with marshmallows and pecans.
2. Bake 12-15 minutes or until marshmallows are light golden brown. Wedge apples, and use to dip in the spread, or Cinnamon pastry wedges (recipe follows).

Cinnamon Pastry Wedges

The Pampered Chef® Season’s Best, Fall/Winter 2004
2 tbsp sugar
½ tsp ground cinnamon
1 refrigerated pie crust (from 15 oz package, softened as directed)

1. Preheat oven to 400. In small bowl, combine sugar and cinnamon. Unfold crust onto lightly floured Large round stone, using rolling pin to make a 12 inch circle. Sprinkle with mixture. Cut into 16 wedges using pizza cutter. Do not separate. Bake 12-14 minutes or until golden brown and crisp. Remove from oven, cool completely. Serve with dip!