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Pumpkin Pie Dip with Cinnamon Chips
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Pumpkin Pie Dip with Cinnamon Chips

Prep Time 1 hour
Cook Time 14 minutes
Servings 10 servings

Ingredients

  • 6 oz. vanilla Greek yogurt
  • ½ cup light brown sugar packed
  • 1 15-oz. can pure pumpkin puree
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp. allspice
  • 4 oz. Cool Whip
  • 6 8-inch flour tortillas
  • ¼ cup unsalted butter melted
  • ½ cup cinnamon/sugar mix

Instructions

To make the pumpkin pie dip

  • Whisk yogurt with brown sugar and pumpkin until combined.
  • Add in seasonings.
  • Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle.
  • Serve cold.

To make the chips

  • Brush butter on each tortilla and sprinkle with cinnamon sugar mixture.
  • Stack until all tortillas have been buttered then cut into wedges.
  • Bake tortilla wedges in a single layer on a cookie sheet in a 350 degree oven for 12-14 minutes.
  • Cool and enjoy.
  • Store in an airtight container for up to two days.