This Pumpkin Pie Dip with Cinnamon Chips tastes so much like a pumpkin pie that I might not ever need to bake one again to be able to enjoy the flavors and flakey textured crust of one of my favorite desserts. I plan to make this dish often this fall and take it to get together’s whenever possible because it is super easy to make ahead and tastes as good 3 days later as it did the day you made it!
If easy and delicious sounds like your kind of holiday cooking be sure and save this recipe for the upcoming festivities, or better yet, whip up a batch and serve it today! It stores so well in the fridge that you’ll be able to keep it on hand for unexpected guests or a special snack, anytime! The super easy cinnamon chips made from Mission Low Carb Tortillas also store perfectly for days when cooled completely and sealed in a plastic bag.
Follow me on Facebook for all my latest recipes and tips and turn on your notifications and be sure and like and leave comments so you get notified when I post. If you have a pinterest account be sure and follow Recipes from Nana’s Little Kitchen there too!
I was inspired to convert this Pumpkin Pie Dip with Cinnamon Chips to low carb/sugar free from this Sugary recipe.
This wonderful dish just whips up in no time and will keep for days in a sealed container in the fridge if you’re the only one eating it. If for any reason you decide not to use the cinnamon chips feel free to store this fantastic “dip” in the fridge and eat it with a spoon for dessert!
Pumpkin Pie Dip with Cinnamon Chips
For the dip:
- 8 oz. cream cheese - softened
- 2/3 Gentle Sweet or NSI 1/3 cup POWDERED Truvia
- 1 cup pure pumpkin puree (I use Libby's and really like it)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 cup heavy whipping cream
- 1 tsp. vanilla extract
For the chips:
- 4 (4 net carbs each-serving size is 1) Low Carb Tortillas Or 8 (3 net carb whole wheat tortillas-serving size is 2)
- 3 tablespoons melted butter to brush on the tortillas before baking
- 2 tablespoons xylitol or erythritol and 2 tablespoons cinnamon NSI you can sub in 1 1/2 tablespoons truvia. *see note
Make the dip:
- Soften the cream cheese well and mix in the sweetener, pumpkin and spices till blended.
- I use an immersion blender to mix these and then just add in the whipping cream and mix well and add the vanilla.
- Cover the bowl and keep cool till needed.
- This keeps very well when stored tightly covered.
Make the Chips:
- *Brush butter on each tortilla and sprinkle with the cinnamon/sweetener.
- Stack until all tortillas have been buttered then cut into wedges.
- Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes, flipping once or twice to make sure they're crispy and sprinkle with extra cinnamon mixture immediately if you forget before they go in the oven.
- If they don't seem to be getting as crisp as you'd like but are done, go ahead and removed them from the oven and place on a rack to cool after you cut them.
- They'll crisp right up in 5 or 10 minutes at the most.
- *Alternately you can butter them and bake them whole, I did that with those pictured but you have to work quickly and cut them while they are still hot from the oven pressing them with a heavy, smooth edged knife.
- If you plan to take these somewhere they will be prettier when you brush with butter and cut first and bake.
- It is so easy to serve and have on hand that I let the occasion determine how much time I put into this dish. Cool and serve.
*You can use Gentle Sweet as the sweetener but a powdered sweetener instead of a granulated one will have a burnt appearance when done, although it will still taste good.