Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Recipe for Pumpkin Pie Dip with Cinnamon Sugar Dippers - Quick, Easy, & Delicious!
The holidays are fast approaching! That means, of course, that most of us will be entertaining guests; I find it’s nice to have a few quick and easy recipes that I can whip up to serve my guests at a moment’s notice. This yummy dip is lighter than pumpkin pie, but incorporates pumpkin pie’s delicious flavors, and can be put together in a flash. While you can substitute ready-made ginger snap cookies for dippers, I think the pie crust “cookies” make it special. No one will guess how fast and easy these dippers are; you don’t even have to roll them out.
If you have time to plan, both the dip and dippers can also be made ahead. I find that both children and adults love to dunk cookies into a tasty dip, so this is a perfect addition to the dessert area of a holiday buffet.
1 8 oz. package cream cheese, softened
1 cup powdered sugar
1 tablespoon honey
1 tablespoon pumpkin pie spice
1 15 oz. can pumpkin, (not pumpkin pie mix)
1 15 oz. package Already Rolled Pie Crusts, such as Pillsbury
1 egg, beaten with 1 tablespoon cream or milk
3/4 cup sugar
1 teaspoon cinnamon
Pumpkin Pie Dip: Whip together the cream cheese, powdered sugar, honey, and pumpkin pie spice until smooth and well-mixed. Add the pumpkin and beat until very light. Transfer to a serving bowl; cover and refrigerate until serving.
Pie Crust Dippers: Bring the pie crusts to room temperature and carefully unroll. Cut each of the crusts with a fluted cutter into strips 1" wide, then each strip crosswise into 1" pieces.
Place the pieces on a baking sheet and brush with the beaten egg mixture. Mix the sugar and cinnamon and sprinkle on the pie crust pieces.
Bake in a preheated 400° oven until lightly browned on the edges. Remove from the oven and cool thoroughly.
Amount Per Serving (about 2 tablespoons)
Calories 168 Calories from Fat 81
Percent Total Calories From:
Fat 48% Protein 5% Carb. 47%
Nutrient Amount per
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 19 mg
Sodium 132 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 4%
Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.