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.
Dip
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
Serving
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%
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.
Dip
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
Serving
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%
You Should Also Read:
Quick and Easy Pumpkin Recipes
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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.
