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Pumpkin Pie Dip with Cinnamon Chips

Pumpkin Pie Dip with Cinnamon Chips

Prep Time 1 hour
Cook Time 14 minutes
Servings 10 servings


  • 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


To make the pumpkin pie dip

  1. Whisk yogurt with brown sugar and pumpkin until combined.

  2. Add in seasonings.
  3. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle.
  4. Serve cold.

To make the chips

  1. Brush butter on each tortilla and sprinkle with cinnamon sugar mixture.

  2. Stack until all tortillas have been buttered then cut into wedges.
  3. Bake tortilla wedges in a single layer on a cookie sheet in a 350 degree oven for 12-14 minutes.
  4. Cool and enjoy.
  5. Store in an airtight container for up to two days.