1/4 c. pecan halves, coarsely chopped
4 oz. cream cheese
1 (15 oz.) can solid pack pumpkin
1/2 c. firmly packed brown sugar
2 tsp. Cinnamon Plus spice blend
3/4 c. miniature marshmallows
2 red or green apples
1 (15 oz.) pkg. refrigerated pie crust
Preheat oven to 350 degrees. Coarsely chop pecans using food
chopper. In classic batter bowl, whisk cream cheese until smooth,
using stainless steel whisk. Add pumpkin, brown sugar and Cinnamon
Plus spice blend. Mix well. Spoon mixture into small oval baker
using small mix 'n scraper. Top with marshmallows and pecans. Bake
12 to 15 minutes or until marshmallows are light golden brown. Cut
apples into wedges, using crinkle cutter. Serve warm with apple
wedges and cinnamon pastry wedges. Yield: 16 servings.
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