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.
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:
- Preheat your oven to 350 degrees.
- Sift flour and salt into a bowl.
- With a pie cutter, cut in the lard/shortening until the particles are like coarse sand.
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
- Press the the dough into a ball.
- On a piece of parchment paper, roll out the dough to a 1/4 inch thickness.
- Using pie stamps, stamp out your dippers.
- You can use the left over dough and roll it out again to make more dippers.
- Line up the dippers on a parchment paper lined baking sheet.
- Brush them with milk and generously sprinkle with a cinnamon & sugar mixture.
- Bake for 20 – 25 minutes, or until they are lightly golden. Watch them carefully so they don’t burn.
- When they’re done baking remove them from the oven and set aside to cool.
Pumpkin Pie Cheesecake Dip:
- Using a mixer, cream together the pumpkin puree, brown sugar, cream cheese and spices, until smooth.
- 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!
Keywords: dip, pie crust, pie crust dippers, pumpkin dip, pumpkin pie, pumpkin recipe