It's just SO versatile in recipes. You can use it in sweet or savory dishes, and it complements light or heavy meals. And, let's keep in mind, it's a fruit - which keeps your recipes somewhat healthy! :)
I worked up this recipe a few days ago and it was a hit...hope y'all love it!
Pumpkin Sin DipIngredients
2 cups white chocolate chips, divided
1 cup white mini marshmallows
4 tbsp butter
1/4 cup milk
1 can pumpkin puree
1 can evap milk
1 teaspoon salt
1 tbsp cinnamon
2/3 cup light brown sugar
1 teaspoon vanilla
1 bag Pumpkin marshmallows (White mini marshmallows would work just fine if you can't find these.)
Put 1 cup of the white chocolate chips, 2 tbsp of the evaporated milk, and 2 tbsp butter in a microwave-safe bowl and microwave for 30 seconds. Stir, and microwave in 10 second increments until chocolate is smooth.
Meanwhile, mix together the pumpkin puree, eggs, remaining evaporated milk, salt, cinnamon, brown sugar, and vanilla in a large bowl. Add a little bit of this mixture into the chocolate mixture and stir until smooth (this tempers the chocolate so you won't scramble the eggs). Now, mix the pumpkin mixture and chocolate mixture together.
Pour everything into a 9x13 Pyrex dish and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 additional minutes.
Mix 1 cup mini marshmallows, remaining white chocolate chips (1 cup), remaining butter (2 tbsp), and 1/4 cup milk together in a microwave-safe bowl. Microwave 30 seconds, and then in 10 second increments until smooth.
Pour this mixture on top of the baked pumpkin mixture. Top with Pumpkin and white marshmallows.
Bake for 10 more minutes at 350 degrees. For the last minute or two, turn the broiler on to brown the marshmallows (watch this closely - they can burn very easily).