Yeah, remember that time I made an insanely good recipe and everyone ate all of it before I remembered to take a picture? Well, it happened again. I made this Pumpkin-Butterscotch Dip for Kensington's Pumpkin Patch Party and it was such a hit, that we all ate it before I remembered to photograph it...sigh. My mom kept saying it was her favorite item of the party (and I wouldn't even call my mom a "pumpkin" person!).
This little dip is super simple! I served mine with both apple slices and graham crackers. You just heat it up in the slow cooker for about an hour and you're done. I served mine right out of my mini slow cooker but you could ladle it into a dish and serve it out of that too. You are going to love this dip!
2 (11 oz) bags of butterscotch chips
1 cup of pumpkin puree (I always use Libby's, save the rest of the can for another use)
1 (5 oz) can of Evaporated Milk
1 tablespoon cinnamon
In a small slow cooker, place all of your ingredients in and stir them around. Cook on high for one hour or on low for 3 hours. Stir before serving.
That's it! I use a small slow cooker because a large slow cooker would be too big for the few ingredients listed here. If you don't have a mini sized slow cooker, then you could make this on the stove in a saucepan. Over medium-high heat, cook all of your ingredients until melted together. Remove from heat and serve.