Our fresh, fun take on a holiday classic: Pumpkin pie dip served with a dessert crudité platter..
Everyone loves a good pumpkin pie, but if you’re looking to shake things up for your next gathering, here’s a spin on the dessert with all its classic flavors, plus no baking required. The cinnamon sugar crisps step up to the plate in lieu of the usual warm buttery crust.
RECIPE:
Pumpkin Pie Dip with Cinnamon Sugar Crisps
INGREDIENTS
PUMPKIN PIE DIP
8 oz. pumpkin puree
4 oz. softened cream cheese
2 tbsp honey
1/2 tsp vanilla extract
1/2 tbsp pumpkin pie spice
1/8 tsp allspice
CINNAMON SUGAR CRISPS
8 flour tortillas
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 tsp cinnamon
1 tsp pumpkin spice
INSTRUCTIONS
For the Pumpkin Pie Dip
In a large mixing bowl, combine all ingredients using a hand mixer. Cover and refrigerate for at least 60 minutes or longer to let flavors meld and chill. Serve with cinnamon sugar crisps and fresh fruit.
For the Cinnamon Sugar Crisps
In a small bowl, add cinnamon, pumpkin pie spice and sugar. Mix together. Cut your tortillas into bite-sized wedges. Lay the tortilla pieces on a cookie pan evenly spaced. For extra crispy chips, we recommend baking on a pan lined with a cooling rack (like this!). Brush each tortilla piece with melted butter and sprinkle with the cinnamon sugar mixture. Flip each piece over with tongs and repeat. Bake for 10 minutes, flipping the crisps over halfway through.
