Pumpkin Pie Dip with Pie Crust Dippers

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

This summer I was chatting with my mom and she mentioned a brilliant recipe idea that I just knew I had to make…a pie dip with pie crust dippers.  We originally talked about a peach pie dip, which I’m definitely going to make, but since we’re in the middle of pumpkin-everything-season, I figured I should make a Pumpkin Pie Dip first.  And friends, I don’t regret it one bit.

For this dip I wanted to make some really fun pie dippers so I used the leaf pie stamps that you’ve seen before on my Apple Pie and Turkey Pot Pie.  Pie stamps are THE BEST invention.

I used my tried and true pie crust recipe to make these adorable and delicious pie crust dippers.

But first, one must sprinkle on copious amounts of cinnamon and sugar before they go into the oven…

And you end up with the cutest, most flaky and cinnamon-y dippers for your Pumpkin Pie Dip.

Now for the best part…let’s make the dip.

This pumpkin pie dip is made with just a few simple ingredients, and requires no cooking or baking.  And you can whip it up in just minutes…and you can enjoy it right away.  BUT, I recommend letting the dip rest for at least an hour (overnight is best) so all the flavours have a chance to meld together.

Make sure to have extra whipped cream so each bite tastes just like pumpkin pie.

So good.  This is a really fun way to serve up a fall favourite.  It would be great for parties…people LOVE dips.

Pumpkin Pie Dip with Pie Crust Dippers

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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.

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

Ingredients

Scale 1x2x3x

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))

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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:

1. 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!

Keywords: dip, pie crust, pie crust dippers, pumpkin dip, pumpkin pie, pumpkin recipe

More Delicious Pumpkin Recipes:

Make sure to stop by this post for a collection of my pumpkin recipes!

Have a delicious day!