Pumpkin Pie Dip with Homemade Baked Cinnamon Chips
 
 
Gluten-Free Pumpkin Pie Dip with Homemade Baked Cinnamon Chips Author: Michelle, Thrifty Diva Pumpkin Pie Dip with Homemade Baked Cinnamon Chips
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Ingredients
  • Pumpkin Dip Ingredients
  • 6 oz. gluten-free Vanilla Greek Yogurt
  • ½ cup light brown sugar, packed
  • 1 can (15 oz) pure pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp allspice
  • 4 oz. Cool Whip
  • Homemade Cinnamon Baked Chips Ingredients
  • 6 (8 inch) Rudi's gluten-free tortillas (or another fave brand)
  • ¼ cup unsalted butter, melted
  • ½ cup cinnamon/sugar mix
Instructions
  1. To make the dip, whisk yogurt with brown sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold.
  2. To make the chips, pre-heat oven to 350 degrees F. Brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in a single layer on a cookie sheet for 12-14 minutes. Let cool. Store in an airtight container for up to 2 days.
Recipe by Thrifty DIY Diva at https://www.thriftydiydiva.com/pumpkin-pie-dip-with-homemade-baked-cinnamon-chips/