Embrace the taste of fall with these easy to make cinnamon sugar chips and pumpkin pie dip!
When I was a little girl my Grandma would make me cinnamon sugar toast for breakfast-it was one of my very favorite things. As an adult I put a twist on it by making cinnamon sugar chips out of tortillas for my own boys-and believe me they go fast! I realized I hadn’t posted them here before so I thought I’d share them today along with a little taste of heaven I like to call Pumpkin Pie Dip.
You’re welcome.
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Pumpkin Pie Dip
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Appetiser
- Method: none
- Cuisine: American
Description
Embrace the taste of fall with these easy to make cinnamon sugar chips and pumpkin pie dip!
Ingredients
- ½ cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- ½ 15 oz can pumpkin puree
- ¼ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 4 small tortillas
- 2 tablespoon butter, melted
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Combine yogurt, vanilla, pumpkin, brown sugar, and pumpkin pie spice in a food processor, mixer, or blender (affiliate link) and blend until uniform. Refrigerate one hour before serving.
- For the chips: Preheat oven to 350 degrees.
- Brush melted butter over tortillas.
- Mix cinnamon and sugar together
- Sprinkle generously with cinnamon sugar.
- Cut each tortilla into 8 pieces with a pizza cutter.
- Bake 10 minutes or until crispy.
Keywords: pumpkin pie dip
This dip is also wonderful with fruit slices, as a spread with toast, or on graham crackers! Be sure to stop back by later this week-I have another recipe I’ll be sharing that goes perfectly with these chips as well!
Melissa says
yum!
★★★★★
Regina says
How many ounces Pumpkin Puree do I put in this dip?
Melissa says
It’s a 15 oz can Regina, sorry-I’ll update the post!
Melissa says
Oops-it’s HALF a can-need to specify that-so half the 15 oz can or 7.5 oz total!!
Regina says
thanks! I’ll be serving it tomorrow!