Pumpkin Pie Dip
This Pumpkin Pie Dip takes everything you love about pumpkin pie and turns it into an easy, shareable appetizer that comes together in minutes.
Servings: 8 Servings
Calories: 239kcal
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: 239kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 136mg | Potassium: 86mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2622IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg