Pumpkin Pie Dip with Cinnamon Sugar Pie Crust Dippers
A delightful pumpkin dip served with crunchy cinnamon-sugar pie crust dippers, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 pre-made pie crusts
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Roll out the pie crusts on a lightly floured surface, then cut them into strips or shapes as desired.
- Mix together the granulated sugar and ground cinnamon in a small bowl. Set aside.
- Place the cut pie crust pieces on a parchment-lined baking sheet. Brush each piece with the beaten egg to help them brown nicely in the oven.
- Sprinkle the cinnamon sugar mixture over the egg-washed pie crust pieces, ensuring even coverage.
- Bake in the preheated oven for about 10 minutes, or until golden brown and crispy. Remove from the oven and let cool.
- Combine the softened cream cheese and powdered sugar in a medium mixing bowl. Beat with a mixer until smooth and creamy.
- Fold in the pumpkin puree, vanilla extract, and pumpkin pie spice until all ingredients are well blended and the dip is fluffy.
- Transfer the pumpkin dip to a serving bowl, and arrange the baked cinnamon sugar pie crust dippers around it. Enjoy!
Notes
Make sure the cream cheese is at room temperature for a smooth dip. Be careful not to overbake the dippers.