Pumpkin Pie Dip & Pie Crust Chips

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Every fall gathering needs one appetizer that people keep circling back to, and this pumpkin pie dip with pie crust chips is about to be the talk of your table. It has all the cozy pumpkin flavors of pumpkin pie, blended into a cold, snack-able dip. It’s creamy, smooth, sweet, and slightly spiced. It wouldn’t be pumpkin pie without the crust! We’re serving this dip with homemade cinnamon sugar pie crust chips- delish!

The pumpkin pie dip is a blend of pumpkin puree, cream cheese, cottage cheese, pumpkin spice, and powdered sugar. It’s blended in a food processor until smooth. In a matter of minutes, you have a delicious, festive appetizer dip for the holiday season.

The chips start with a frozen pie crust that is cut into little triangles or strips. Before they’re baked in the oven, they are brushed with heavy cream and sprinkled generously with cinnamon sugar. They are baked to golden, crisp perfection, and once they are cooled, they make the perfect scooper for the sweet pumpkin pie dip. The blend of the crunchy, flaky pie crust chips with the creamy pumpkin dip is hard to beat.

It’s the charm and flavor of a homemade pumpkin pie without having to roll out an entire pie. This easy pumpkin pie dip is perfect for friendsgiving spreads, fall game days or a Thanksgiving appetizer. It’s the perfect bite when someone needs something to snack on between the main event.

Why You’ll Love This Pumpkin Pie Dip

• Super quick and easy! The last thing you need for Thanksgiving or Friendsgiving is a complicated appetizer. The good news is that this pumpkin pie dip uses a handful of ingredients and takes just about 10 minutes to make. 
• Deconstructed pie, in the best way! This pumpkin pie dip has all the flavors you love about a pumpkin pie, just blended into a creamy dip. We couldn’t leave out the best part of the pie- the crust! So we turned the crust into crispy chips that are perfect for dipping!
• The pie crust chips keep it interesting! You can definitely use graham crackers or ginger cookies, but the pie crust chips are more interesting!

How to Make This Pumpkin Pie Dip, Step by Step

Step 1. Thaw frozen pie crusts, preheat the oven, and prep baking sheets. 

Before you make the appetizer, thaw the pie crust completely at room temperature. Depending on the package instructions, it should take about 1 hour for the pie crusts to thaw. 

While the crusts are thawing, preheat the oven to 400°F and line a couple baking sheets with parchment paper. 

Step 2. Cut pie crust into bite-sized shapes, brush with cream, cinnamon, and sugar, and bake.

When the pie crusts have thawed and are workable, roll them out onto a clean surface and use a knife or pizza cutter to cut the crust into strips or triangles. 

Place the pieces crust on the baking sheets, leaving some space between each piece. Using a pastry brush, brush some heavy cream on the tops of the crust and sprinkle them with cinnamon and sugar. 

Bake the crust chips in the preheated oven for 8-10 minutes until they are crisp and golden brown on the edges. Let them cool completely.

Step 3. Blend pumpkin dip ingredients in a food processor until smooth. Serve with pie crust chips!

While the chips are baking, make the pumpkin pie dip. Add all the ingredients into a food processor or blender and blend until it is completely smooth. Pour the pumpkin pie dip in a serving dish and store in the refrigerator until you’re ready to serve. 

Tips for Making Pumpkin Pie Dip

• Blend the cottage cheese until completely smooth. The cottage cheese adds a creamy texture and a little protein to this dip. But it can have small curds that can cause a lumpy texture if they aren’t blended smooth.
• Let the cream cheese soften before mixing. Let the cream cheese set at room temperature for 30 minutes before making the dip to get to room temperature. Room temperature cream cheese will blend easier with the rest of the ingredients and give it a smooth, fluffy texture. 
• Use pumpkin puree, not pie filling. Pumpkin pie filling has extra sugar and spices and can make the dip overly sweet.
• Cut the pie crust into even-sized chips. That way they cook evenly. Bake them for 8-10 minutes until just golden brown on the edges.

How to store pumpkin pie dip and chips

Store the dip in an airtight container and refrigerate for up to 3-4 days. Store the pie crust chips in an airtight container or plastic bag at room temperature.

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