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Pumpkin Pie Dip recipe - this is perfect to bring instead of pie for people to snack on all day or use leftover pie to make something new and yummy!
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Pumpkin Pie Dip Recipe

Author: Kimber

Ingredients

  • 1 8 in pumpkin pie filling removed and crust discarded
  • ----OR-----
  • 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
  • 2 eggs
  • ----AND-----
  • 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

Instructions

  • 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!