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Pumpkin Pie Dip with Cinnamon Chips Recipe #ASpicyPerspective #Halloween #Thanksgiving



Prep Time: 15 minutes


Cook Time: 10 minutes


Total Time: 25 minutes




Course: Appetizer


Cuisine: American




Author: Sommer Collier



For the Cinnamon Chips:




  • 12 flour tortillas


  • 4 tablespoons melted butter


  • 1 tablespoon granulated sugar


  • 1/4 teaspoon ground cinnamon




For the Pumpkin Pie Dip:




  • 15 ounces canned pumpkin puree


  • 12 ounces cream cheese, softened


  • 2 cups powdered sugar


  • 1 teaspoon pumpkin pie spice


  • 1/4 teaspoon salt




Instructions




  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut the tortillas into 6 wedges each, and lay them in a single layer on the baking sheets.


  • Mix the melted butter, sugar and cinnamon. Brush the mixture over the tortillas, then flip and repeat. 


  • Bake the tortilla chips for 10-12 minutes, until golden around the edges.


  • Meanwhile, place the pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and salt in a blender jar. Puree until very smooth.


  • Serve immediately, or chill the Pumpkin Pie Dip until ready to serve.




Serving: 3tablespoons, Calories: 206kcal, Carbohydrates: 31g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 317mg, Potassium: 141mg, Fiber: 1g, Sugar: 18g, Vitamin A: 4340IU, Vitamin C: 1.2mg, Calcium: 64mg, Iron: 1.2mg



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