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Pumpkin Pie Dip with Cinnamon Chips
Prep Time
1
hour
hour
Cook Time
14
minutes
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.