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Pumpkin Cheesecake Dip with Pie Crust Dippers

pumpkin cheesecake dip with pie crust dippers Appetizer
Pumpkin Cheesecake Dip with Pie Crust Dippers
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 12

We love traditional pumpkin pie, but we REALLY love this Pumpkin Cheesecake Dip with Pie Crust Dippers. This fun and easy twist on a classic fall dessert combines all the flavors of pumpkin cheesecake in an unbelievably creamy spread that tastes even better with spiced pie crust pieces for dipping. Serve this at your next fall gathering as a new crowd favorite. MORE+ LESS-

Updated July 16, 2019
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

Dippers

1
tablespoon granulated sugar
1
teaspoon pumpkin pie spice
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons butter, melted

Dip

1
package (8 oz) cream cheese, softened
1
cup canned pumpkin (not pumpkin pie mix)
1 1/4
cups powdered sugar
1 1/2
teaspoons pumpkin pie spice
1
teaspoon vanilla

Steps

Hide Images
  • 1
    Heat oven to 425°F. In small bowl, mix granulated sugar and 1 teaspoon pumpkin pie spice. Set aside.
  • 2
    Unroll pie crusts on work surface; roll first crust into 12-inch round. Using 3-inch pumpkin or desired shape cookie cutter, cut about 18 pumpkins from crust, rerolling scraps as needed. Repeat rolling and cutting with second crust.
  • 3
    Place pumpkins 1 inch apart on large ungreased cookie sheets. Brush with melted butter. Sprinkle with sugar-pumpkin spice mixture.
  • 4
    Bake 6 to 8 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 5
    Meanwhile, in large bowl, beat Dip ingredients with electric mixer on medium speed until smooth and creamy. Serve with pie crust pumpkins. Cover and refrigerate any remaining dip.

Expert Tips

  • Have the kids help cut out the pie crust dippers for this recipe. You can use any cookie cutter shapes you have on hand.
  • Store pie crust dippers in airtight container at room temperature up to one week, or freeze up to one month.
  • You can make this dip up to 24 hours ahead. Stir before serving.
  • To freeze leftover pumpkin, transfer to a food-safe resealable plastic storage bag; freeze up to one month. Thaw in refrigerator overnight; stir before using.
  • Refrigerate any leftover pumpkin cheesecake dip in an airtight container up to two days.

Nutrition Information

Nutrition Facts

Serving Size: 3 Tablespoons Dip & 3 Pie Crust Dippers
Calories
280
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
230mg
10%
Potassium
70mg
2%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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