Creamy Pumpkin Pie Dip
This Creamy Pumpkin Pie Dip is everything you love about pumpkin pie, minus the fuss of rolling out a full crust and baking a pie from scratch.
Ingredients
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1/2 cup pumpkin puree
- 1/4 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger
For the dippers:
- 1 refrigerated pie crust
- 1 tablespoon milk
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- In a bowl with a hand mixer, or in a stand mixer, beat the cream cheese and confectioners' sugar on medium until smooth, 2-3 minutes. Add in pumpkin puree, sour cream, and spices and continue to beat until well blended, about 1 minute.
- Transfer dip to a bowl and refrigerate until ready to serve.
- Preheat the oven to 350°F(175°C).
- Spread the pie crust out on a cutting board. Brush all over with milk. Sprinkle on half of the cinnamon sugar. Use a cookie cutter or pizza cutter to cut the dough into chips, whatever size and shape you like. Place them, spaced out, on a large cookie sheet. Bake for 10 minutes or until golden brown.
- Serve the dip with the pie chips.
Nutrition
Calories: 180kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 135mgPotassium: 86mgFiber: 1gSugar: 4gVitamin A: 2623IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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