Yield: serves 8-10

Pumpkin Pie Dip

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

This fluffy Pumpkin Pie Dip is made with Greek Yogurt and fall spices. You'll love this creamy dip served with homemade cinnamon sugar tortilla chips, or serve this no bake treat with apples, pretzels, and more!

Ingredients

For the Dip:

  • 6 oz Vanilla Greek Yogurt
  • 1/2 cup light brown sugar, packed
  • 1 can (15oz) pure pumpkin puree
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp allspice
  • 4 oz Cool Whip

For the Baked Chips:

  • 6 (8inch) flour tortillas
  • 1/4 cup unsalted butter, melted
  • 1/2 cup cinnamon/sugar mix

Instructions

  1. For the dip, whisk yogurt with sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold!
  2. For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. 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. Cool and enjoy. Store in an airtight container for up to 2 days.

Notes

  • Store in refrigerator for up to 4 days.
  • To make a thicker dip, swap out greek yogurt and use cream cheese instead.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 37mgCarbohydrates: 27gFiber: 2gSugar: 21gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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