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Brenda's Best

Harvest Pumpkin Dip with Cinnamon Chips

Recipe

Yield: 1 servings

Pumpkin dip:
1
cup solid-pack pumpkin
½
cup sour cream
¼
cup packed brown sugar
½
tsp. cinnamon
1
cup Cool Whip, thawed
¼
cup chopped pecans
Cinnamon chips:
5
(7”) flour tortillas
1
Tbsp. sugar
½
tsp. cinnamon
Optional:
Apples and pears, wedged

For cinnamon chips, stack and cut tortillas into 8 wedges. Place on baking stone as close together as possible then spritz with water. Combine sugar and cinnamon and sprinkle over tortillas. Bake at 400° for 8–10 minutes until crisp.

For dip, combine pumpkin, sour cream, brown sugar and cinnamon, using whisk. Fold in Cool Whip. Transfer to serving bowl and top with chopped pecans. Serve with cinnamon chips and fruit.