Omg yall I am still on my pumpkin kick! I’ve never been this pumpkin crazy before so I’m not sure why my taste buds are going gah-gah this year. I found some really great pumpkin pie coffee at TJ Max of all places. I use a buttered almond creamer with it and then top if off with cool whip, caramel and pumpkin pie spice. It is almost too good. I think I’ll fix one as soon as I’m done writing this post. Ok enough about that, let’s get on to this pumpkin pie dip with cinnamon sugar pie crust bites!!!
Seven words for ya my dears. Take. This. To. Your. Next.Fall. Party. (I totally had to count those words) This pumpkin pie dip just screams autumn and paired with buttery, flaky homemade pie crust bites, honey hush! It’s like eating a little piece of pumpkin pie. I must admit though, I think I like this dip and pie crust bites better than actual pumpkin pie.
What I love about this pumpkin pie dip is that it’s not too sweet like some of the others I’ve tried. I can keep going back for more (which probably isn’t a good thing if you’ve made this for just yourself). If you’ve ever had a pumpkin cheesecake before this dip taste very similar. It’s creamy, silky and full of pumpkin-cinnamon goodness.
The cinnamon sugar pie crust bites are buttery, tender, flaky. Perfect.
If you’re making this for a party you may want to double the pie crust bites. No, I take that back, you DO want to double the pie crust bites and probably even the dip as well. Once people taste this dip they usually take HUGE scoops of it. I can’t blame them though : )
Watch me make this pumpkin pie dip and cinnamon sugar pie crust bites from start to finish!
pumpkin pie dip
- PUMPKIN PIE DIP
- 8 oz cream cheese softened
- 1 cup powdered sugar can use more
- 1 cup pumpkin pie filling
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- PIE CRUST BITES
- 1 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice optional
- 4 tablespoons butter
- 1/4 cup butter-flavored shortening
- 2-4 tablespoons cold water
- 2 tablespoon butter melted
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Cream together cream cheese and powdered sugar until smooth and creamy.
- Stir in cinnamon, allspice, nutmeg, and ginger.
- Taste the dip and adjust the seasonings if needed (remember though flavors will increase as it sets so don't over season)
- Pour dip in serving dish and refrigerate for 3 hours or until set.
- Preheat oven to 350
- In a large bowl, whisk together flour, sugar, salt, and pumpkin pie spice.
- Cut in the butter and shortening until mixture resembles large bread crumbs.
- Add in cold water a little at a time until dough is moistened.
- Flatten dough into a disk & cover with plastic wrap.
- Refrigerate for 30 minutes or until dough is cold.
- Sprinkle flour on a flat surface.
- Place chilled dough on surface.
- If dough is too cold warm it up slightly by kneading with your hands.
- Pat dough out until it is about 1/8 inch thick.
- Mix cinnamon and sugar together.
- Brush dough with melted butter and sprinkle generously with cinnamon sugar mixture.
- Use a pizza cutter or cookie cutters to cut out desired shapes.
- Place cut dough on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are very lightly browned.
- Let pie crust bites remain in pan until they are cooled. Crusts will crisp up more as they cool off.
- Serve with pumpkin pie dip and enjoy!
When set, dip will be creamy (like a thick pudding)
Roll dough out to 1/8th of an inch thick.
The pumpkin pie dip tastes great the first day and even better then next! Make the day before for parties.
You can also serve this dip with green apples, graham crackers, etc.