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!
Notes
~TIPS~
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.