Pumpkin Dip with Pie "Fries"
Sweet, light and creamy pumpkin dip served with crispy baked cinnamon and sugar pie “fries”.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pumpkin Dip:
- 1 C heavy whipping cream
- 2 Tbsp powdered sugar
- 1 15 oz. can pumpkin puree
- 1 3.4 oz package vanilla pudding mix
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- For the Pie Fries:
- 1 refrigerated pie dough (see notes for gluten-free suggestion)
- 1 tsp ground cinnamon
- 2 Tbsp granulated sugar
- 2 Tbsp butter (melted)
Instructions
- 1
Pre-heat oven to 350 degrees.
- 2
Lay a piece of parchment paper (the size of the pan) on the counter and roll out the dough. Brush the dough with the melted butter and evenly sprinkle with the granulated sugar and 1 tsp ground cinnamon. Cut the dough into strips about 1/4 inch thick with a pizza wheel or large knife. Transfer the parchment paper to a large baking sheet and separate the strips of dough.
- 3
Bake at 350 degrees for 12-15 minutes. Cool on a wire rack.
- 4
While the pie fries are baking, combine the pumpkin puree, vanilla pudding mix (just the powder, don't make it into pudding!),1/2 tsp cinnamon and pumpkin pie spice in a large bowl. Mix well.
- 5
In a separate bowl use a hand mixer (or stand mixer) to whip the heavy cream and powdered sugar. Whip until stiff peaks form.
- 6
Gently fold the whip cream into the pumpkin mixture until completely combined. Be very careful not to stir and deflate the whipped cream.
- 7
Refrigerate until ready to serve with the cinnamon sugar pie sticks!