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Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!

INGREDIENTS:

  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!

 

My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-

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