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Pumpkin Pie Dip with Pie Crust Dippers


  • Author: Jo-Anna Rooney
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

This Pumpkin Pie Dip tastes just like pumpkin pie!  Serve with homemade Pie Crust Dippers and extra whipped cream.  A perfect fall dessert.

Note:  I recommend letting the finished dip rest for at least an hour (overnight is best) so all the flavours have a chance to meld together.


Scale

Ingredients

Pie Crust Dippers (makes about 100 pie dippers):

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup lard
  • 1/4 cold water
  • milk
  • cinnamon & sugar mix

Pumpkin Pie Cheesecake Dip:

  • 1 cup pumpkin puree
  • 1/3 cup brown sugar
  • 4 oz of cream cheese (1/2 an 8 oz block)
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp vanilla
  • 2 cups whipped cream, separated (you can make homemade whipped cream or use Cool Whip)

Instructions

Pie Crust Dippers:

  1. Preheat your oven to 350 degrees.
  2. Sift flour and salt into a bowl.
  3. With a pie cutter, cut in the lard/shortening until the particles are like coarse sand.
  4. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
  5. Press the the dough into a ball.
  6. On a piece of parchment paper, roll out the dough to a 1/4 inch thickness.
  7. Using pie stamps, stamp out your dippers.
  8. You can use the left over dough and roll it out again to make more dippers.
  9. Line up the dippers on a parchment paper lined baking sheet.
  10. Brush them with milk and generously sprinkle with a cinnamon & sugar mixture.
  11. Bake for 20 – 25 minutes, or until they are lightly golden.  Watch them carefully so they don’t burn.
  12. When they’re done baking remove them from the oven and set aside to cool.

Pumpkin Pie Cheesecake Dip:

  1. Using a mixer, cream together the pumpkin puree, brown sugar, cream cheese and spices, until smooth.
  2. By hand, stir in 1 cup of the whipped cream (use the other 1 cup for serving).

Putting it all together:

  • Serve the pumpkin pie cheesecake dip with the pie crust dippers and use the extra whipped cream to top them…just like pumpkin pie! Enjoy!