Pumpkin Dip with Flaky Pie Crust Chips - funny girl food

Pumpkin Dip with Flaky Pie Crust Chips

It’s pumpkin spice season! Woo hoo! And while I love pumpkin spice, and all the flavors of autumn, I am always looking for new or different ways to enjoy traditional recipes; like this pumpkin dip. This is a really fun, and ridiculously delicious, way to dress up pumpkin pie! The dip is reminiscent of a mousse; it’s creamy, light, and fluffy. The pie chips are super flaky and buttery. I like to brush the chips with melted butter and roll them in the cinnamon sugar after they’ve come out of the oven so they have that yummy, churro-like coating. Plus, check out how gorgeous it makes them look! This makes a decent amount of dip, so it is perfect to serve at Thanksgiving, holiday parties or potlucks. All the best flavors of fall, in a creamy dip that’s both fun to make and eat! I predict your guests – young and old – will be hooked after just one bite! If you make one pumpkin dessert this year – let it be this!

Ingredients:

Pumpkin Dip:

3, 8oz packages of cream cheese, room temperature

1, 15oz can of pumpkin purée

2 tablespoons + 1 teaspoon vanilla extract

1 + 1/4 teaspoon pumpkin pie spice

4 tablespoons maple syrup

1 cup powdered sugar

Pinch sea salt

Pie Crust Chips:

2 + 1/2 cups AP flour

1 + 1/2 teaspoons granulated sugar

1 teaspoon salt

1 cup butter, diced

1/2 teaspoon apple cider vinegar

1 cup water

Cinnamon Sugar coating:

1 cup granulated sugar

1 + 1/2 tablespoons ground cinnamon

4 tablespoons butter, melted

Instructions:

1. Combine all the ingredients for the pumpkin dip except the powdered sugar in a large mixing bowl and beat with an electric hand mixer on medium speed until mixed thoroughly. Raise the speed to high and beat for 2-3 minutes until fluffy

2. With the mixer on low slowly add the powdered sugar until well combined. Chill for 1 hour and keep refrigerated until ready to use.

3. For the pie crust, first place the butter and water in the freezer to chill. You want them to be ice cold. This helps to make the crust really flaky.

4. Place the flour, salt, and sugar in the processor and pulse to combine.

5. Add the butter to the processor and pulse until the butter is the size of peas and the mixture begins to look mealy.

6. While pulsing add the apple cider vinegar and then add the ice water. Use as much as you need until the dough comes together.

*Pro tip: I use apple cider in the pie crust because it helps prevent gluten formation and keeps the crust really tender.

7. Turn the dough out onto a floured surface and shape into a disc. Chill for one hour. Preheat oven to 400 degrees Fahrenheit.

8. In a shallow bowl combine the cinnamon and sugar and set aside.

9. On a floured workspace roll the dough out until it’s about 1/4 inch thick. Use a two inch biscuit or cookie cutter to cut out pie dough. *With this dough, as long as it is still cold, you can combine the scraps and re-roll them out to get a few more chips. I would not suggest doing it more than once. I got about 45 chips total.

10. Place on a sheet pans lined with parchment paper about an inch apart. and Bake for 18 – 20 minutes, rotating halfway through. The chips should be puffed and starting to brown.

11. Allow the chips to cool for 1 minute. In the meantime, melt the butter. In batches, brush both sides of each chip (I do around 10 chips at a time to make sure they don’t soak up the butter before I roll them in the sugar mixture), and immediately toss in the cinnamon sugar mixture.

12. Transfer to a sheet pan or workspace preferably lined with a baking rack to cool for about 3-5 minutes. Serve with Pumpkin dip and enjoy!

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