1 8 in pumpkin pie, filling removed and crust discarded
1 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk
3/4 cup sugar (plus extra for cinnamon sugar mixture)
1.5 tsp pumpkin pie spice
1 (8 ounce) container Extra Creamy Cool Whip, thawed
1 box Pillsbury refrigerated pie crust
2 tbsp butter, softened
1/4 cup pre-mixed cinnamon sugar
Preheat oven to 350F.
Mix the pumpkin, milk, 3/4 cup sugar, and eggs together until well combined. Spray an 8x8" baking dish with cooking spray, then pour the mixture into the dish and bake for 40-50 minutes or until completely set. When done, remove and cool completely.
While the pumpkin pie is cooking, unroll each pie crust and lay flat. Spread 1 tbsp of softened butter and then sprinkle 2 tbsp of cinnamon sugar evenly over the top of each crust. Use a pizza cutter to cut the crust into dippers, by cutting one inch strips then cutting it in thirds length-wise.
After you remove the pie filling from the oven, heat the oven to 400F. Place the pie crusts onto a cookie sheet and then bake 5-8 minutes or until the crusts are cooked and slightly browned around the edges. Remove from oven and let cool.
Take the cooled pie filling and scoop it into a large bowl, scoop the thawed cool whip on top, then mix the two together until completely combined. Chill until ready to serve.
Pour the dip into a serving dish, and serve with the cinnamon sugar pie crust dippers. Enjoy!
Recipe by The Pinning Mama at https://www.thepinningmama.com/pumpkin-pie-dip-recipe/