Description
This easy pumpkin pie dip is made with pumpkin, cream cheese, cottage cheese, and warm pumpkin pie spice, then served with crispy cinnamon-sugar pie crust chips. It’s a festive fall dessert dip for Friendsgiving, Thanksgiving, and game day gatherings.
Ingredients
Units
Scale
Pumpkin Pie Dip
- 1 cup Cottage cheese
- 8 oz Cream cheese, softened
- 1 cup Pumpkin
- 2 tsp Pumpkin spice
- 1 cup Powdered sugar
Pie Crust Chips
- 2 frozen pie crusts
- 1/3 cup heavy cream
- 2 tsp cinnamon
- 1/4 cup sugar
Instructions
- Preheat oven to 400°F and line 2 9×13-inch baking sheets with parchment paper.
- Remove the pie crust from the packaging. Roll them out on a clean surface and cut the pie crust into triangles or bite-sized strips.
- Brush the tops of the pie strips with cream and sprinkle the tops with some cinnamon and sugar.
- Bake the pie crust chips for about 8-10 minutes until crisp on the edges. Let them cool completely while you make the dip.
- In a large mixing bowl, use an electric mixer to blend cottage cheese until smooth. Mix in cream cheese, pumpkin puree, pumpkin spice, and powdered sugar. Once the mixture is smooth, pour into a serving bowl and serve with chips. Store in the fridge until ready to serve or to keep cold.
- Prep Time: 10 minutes
- Thawing Time: 1 hour
- Cook Time: 10 minutes