Homemade Pumpkin Pie Dip with Cinnamon Chips Recipe

I love pumpkin season! We just went on our annual wagon ride through a pumpkin patch to pick out the freshest, sweetest pie pumpkins…the kind you can use for so many delicious recipes, not just pie. It’s one of my favorite foods and each year I try to find a new recipe or a few to enjoy the pumpkin season.

And that’s why I have to share this next amazing recipe with you – Pumpkin Pie Dip with Cinnamon Chips all homemade, all easy and all pure deliciousness!

We are going to simplify this recipe for you by using common and frugal store-bought ingredients. Are you ready?

Ingredients for the Pumpkin Pie Dip Recipe:

• 6 oz. Vanilla Greek Yogurt
• ½ cup light brown sugar, packed
• 1 can (15 oz) pure pumpkin puree
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ½ tsp allspice
• 4 oz. Cool Whip

For the Cinnamon Baked Chips:

• 6 (8 inch) flour tortillas
• ¼ cup unsalted butter, melted
• ½ cup cinnamon/sugar mix

How To Make Pumpkin Pie Dip with Homemade Cinnamon Chips:

1. For the 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.

2. For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture.

2. 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.

Note: You can store in an airtight container for up to 2 days.

Enjoy your festive, unique and amazing dish with family and friends!

What do you think of this recipe? Is this something you would try?

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