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This dip tastes just like pumpkin pie and serving in a bowl made from a hollowed out mini-pumpkin adds to the 'WOW' factor :) This will be on our dessert table for Thanksgiving
Preparation time: 15 minutes
Chill time: 8 to 24 hours
Yield: 6 cups
**If you who want to go that extra step, roll out a pie crust and cut it into shapes with a small cookie cutter. Bake the cookies and serve alongside the dip.**
To garnish, add cinnamon sticks and sprinkle the top of the dip with ground cinnamon or nutmeg.
By Laurie from Nevada
Mix and add pumpkin spice the kind you like (allspice is good, about 1 tsp). Refrigerate. Take soft white tortilla shells (soft taco) and brush with a little water and sprinkle with cinnamon and sugar. Bake 350 degrees F. for 10 minutes. Take them out and cut in chip size and dip in the pumpkin dip.