Harvest Pumpkin Dip with Cinnamon Chips

Sue Forrester

 

Cinnamon Chips:

Pumpkin Dip

5 (7 inch) flour tortillas

1 cup pumpkin puree

1 T. sugar

cup sour cream

tsp cinnamon

cup brown sugar

 

tsp cinnamon

Or: 2 med apples or pears, wedged

1 cup frozen whipped topping, thawed

 

 

 

Preheat oven to 400F.  For cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon, sprinkle over tortillas.  Cut each tortilla into 8 wedges: place in single layer on baking stone.  Bake 8-10 minutes or until lightly browned and crisp.  Cool completely. For dip, combine pumpkin, sour cream, browns sugar and cinnamon; whisk together.  Fold in whipped topping. Serve dip with cinnamon chips and fruit wedges.