Slow Cooker 3-Ingredient Pumpkin Spice Latte Fondue Directions:
Lightly coat the insert of a small, approximately 1½- to 2-quart slow cooker with cooking spray.
Add the softened cream cheese, pumpkin pie filling, and white chocolate chips. Stir gently to distribute the ingredients. Do not add the eggs or milk listed in the pumpkin pie filling’s pie instructions.
Cover and cook on LOW for 45–60 minutes, stirring once or twice and scraping the sides and bottom gently, until the chips have melted and the mixture is hot and creamy.
Whisk gently until the cream cheese is fully incorporated and no lumps remain. Avoid prolonged cooking once smooth.
Switch to WARM for serving, keeping the fondue at 140°F or above. Stir occasionally to maintain an even texture and prevent the edges from drying.
Serve warm with dippers arranged separately.
Practical Woman's Secret
Soften the cream cheese thoroughly and cut it into small cubes before adding it. This helps it blend into the pumpkin without requiring extra heat that could scorch the white chocolate.
Serving and Storage
Serve with apple slices, pretzels, cookies, or cake cubes on separate plates. Keep warm portions at 140°F or above, or refrigerate within 2 hours. Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently, stirring frequently, until the center reaches 165°F.
Nutrition Information
Estimated per serving: ¹⁄₁₂ of the finished fondue, approximately ¼ cup, excluding dippers
Calories: 150 kcal
Protein: 3 g
Carbohydrates: 19 g
Fat: 7 g
Fiber: 0.5 g
Sugar: 17 g
Sodium: 140 mg
I'm waiting for your comments! Enjoy!
