Pumpkin Dip with Pie Crust Chips

This homemade pumpkin dip pairs perfectly with baked cinnamon sugar pie crust chips. Pumpkin Dip with Pie Crust Chips is made with simple ingredients that are already in your pantry.

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Pumpkin Dip with Pie Crust Chips

This homemade pumpkin dip pairs perfectly with baked cinnamon sugar pie crust chips. It's made with simple ingredients that are already in your pantry.

If you're looking for a quick and easy snack for your kids after school, or just something to make on the fly when you've got people coming over, this dip with pie crust chips is perfect!

Pumpkin dip is a popular fall dish and this recipe will not disappoint. The ingredients are simple.

So it's perfect for anyone looking to make a quick appetizer or dessert without having to go out and buy anything new. And besides, Halloween and Thanksgiving are just around the corner.

It also makes for a great snack the next day if there is any leftover.

Makes 10 servings

Prep time: 20 minutes

Cook time: 10 minutes

Pie Crust Chips Ingredients

Refrigerated pie crust
Melted butter
Sugar
Cinnamon

Ingredients for the Dip

Cream cheese, softened
Pumpkin puree
Pumpkin spice
Frozen whipped topping, thawed
For exact amounts, please see the recipe card below.

More Pumpkin Recipes

How to Make Pumpkin Dip and Pie Crust Chips

Preheat the oven to 425 degrees.

Unroll the pie crust and use a pumpkin-shaped cookie cutter to cut out the chips.

Continue rolling out the dough and cutting out shapes until all the dough has been used.

Place the pie crust chips on a baking sheet and brush with melted butter.

Combine the cinnamon and sugar and sprinkle over the top of the chips.

Bake in the preheated oven for 8 to 10 minutes, until golden brown and crisp. Allow cooling completely before serving.

While the chips are baking, prepare the dip by beating together in a medium mixing bowl, the cream cheese, pumpkin puree, and pumpkin spice.

Fold in the whipped topping.

Refrigerate until ready to serve.

Enjoy!

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