Sunday, October 4, 2009

Pumpkin Pie Dip




Another fall favorite, this one always gets rave reviews. There are many pumpkin dip recipes out there, but I love this one because it's light, and the honey adds a nice layer of flavor. If you take the time to make the pie crust dippers, I swear it tastes like deconstructed pumpkin pie, but it's equally delicious with gingersnaps, vanilla wafers, and apple slices tossed with a little lemon juice.

Pumpkin Pie Dip with Pie Crust Cookie Dippers (Deconstructed Pumpkin Pie)
Dip

8 oz pkg cream cheese, softened (I have used low fat; fat free no - that stuff is nasty)
1 c powdered sugar
1 T honey
1 T pumpkin pie spice
1 15 oz can pumpkin (Not pie mix)

1 15 oz pkg pillbury ready pie crusts
1 egg, beaten with 1 T cream or milk
3/4 c sugar
1 t cinnamon

Dip: Whip cream cheese, powdered sugard, honey and pie spice til smooth and well mixed. Add pumpkin and beat til very light. Transfer to a serving bowl. Cover and refrigerate til serving.

Pie Crust Dippers: Bring crusts to room temp and carefully unfoll. Cut with fluted cutter into strips 1" wide, then each strip crosswise into 1" pieces. Place on baking sheet and brush with beaten egg mix. Mix cinnamon and sugar and sprinkle on pieces.

Bake in 400 degree oven til lightly browned on edges.*Don't go check your e-mail, keep an eye on these, they burn quickly. Remove and cool.

4 comments:

  1. I am making this delicious dip right now. Need to run back to check on the dippers so I don't burn them. My clients will be loving this week's treat!

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  2. Oh that sounds great - I love pumpkin anything in the fall!

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  3. I love this dip - it is delish with gingersnap cookies!

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  4. What a great way to eat pumpkin pie, no soggy crust.
    Mimi

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