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Pumpkin-Mallow Dip

Pumpkin-Mallow Dip

Prep time10 min
Total time1hr 10min
ServingsMakes 32 servings, 2 Tbsp. dip and 8 wafers each.
  • 1 can (15 oz.) pumpkin
  • 1 jar (7 oz.) marshmallow creme, divided
  • 1 Tbsp. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. each ground nutmeg and ground ginger
  • 2 cups thawed frozen whipped topping
  • NILLA Wafers
  • Mix pumpkin, 1 cup marshmallow creme, brown sugar and spices until blended. Gently stir in whipped topping.
  • Spoon into serving bowl. Top with remaining marshmallow creme; swirl gently with spoon.
  • Refrigerate 1 hour. Serve with wafers.
Recipe Tips
  • Note
    Be sure to use canned solid-pack pumpkin when making this recipe, not the canned pumpkin pie filling.
  • For Easy Swirling
    Before spooning the remaining marshmallow creme over the dip to swirl, soften it slightly in the microwave. Spoon marshmallow creme into microwaveable bowl and microwave on HIGH, in 5-sec. increments, just until marshmallow creme is softened but not melted.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 7g 
   Saturated fat 2g 
   Trans fat 0g 
Cholesterol 5mg 
Sodium 120mg 
Carbohydrate 29g 
   Dietary fiber 0g 
   Total sugars 16g 
Protein 1g 
Vitamin A40 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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