Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot C…
Pumpkin Dip with Pie Fries
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Our Thanksgiving countdown is in full swing around these parts, with endless ideas swirling around for crowd-friendly appetizers, creative side dishes, and best of all, endless desserts! Of course no Thanksgiving spread is complete without a good ol’ pumpkin pie. But now I’m trading the forks in favor of fingers with this no-bake (and make-ahead!) recipe for creamy Pumpkin Dip with Pie Fries.
This cool creation was inspired by my go-to dessert for last-minute guests, Chocolate Chip Cookie Dough Dip. And much like its culinary counterpart, this pumpkin dip requires no baking at all, which means you’re freeing up precious real estate in your oven for all of the other Thanksgiving treats (hello, puff pastry cornucopias!).
Best of all, there are no forks required because this flavor-packed dip is served with flaky pie fries studded with sanding sugar. They’re the perfect crunchy complement to the creamy dip. But if whipping up pie dough just isn’t in your Turkey Day timeline, opt for a faster alternative, such as store-bought gingersnap cookies, pretzels or apple wedges.
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Pumpkin Dip with Pie Fries
- YIELD: 10 to 12 servings
- For the pie fries:
- 1 recipe homemade or store-bought pie dough
- 1 large egg yolk, beaten
- White sanding sugar or granulated sugar, for topping
- For the pumpkin dip:
- 1 (8-oz.) package cream cheese
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 1/2 cups canned pumpkin
- 1/3 cup sour cream
- 1 Tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Make the pie fries:
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
Lightly flour your work surface then roll out the pie dough until it is 1/4-inch thick. Using a sharp knife or pizza wheel, cut the pie dough into 1/2-inch strips. Cut the strips into French fry shapes approximately 4 inches long. Brush the pie dough with the egg then sprinkle it with the sanding sugar. Transfer the strips to the baking sheet, spacing them so that they aren’t touching each other.
Bake the pie fries for 12 to 15 minutes or until they’re golden brown.
Remove the fries from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely while you make the pumpkin dip.
Make the pumpkin dip:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and brown sugar until smooth. Add the pumpkin, sour cream, vanilla extract, pumpkin pie spice and cinnamon and beat until combined. Cover the dip with plastic wrap and refrigerate it for a minimum of 2 hours and up to overnight. (See Kelly’s Note.)
When ready to serve, remove the pumpkin dip from the fridge, stir it and serve it with the pie fries for dipping.
The dip can be served immediately after making it, however I prefer to refrigerate it so that it’s chilled slightly and the flavors have a chance to develop. The dip can also be prepared up to a day in advance and stored in the fridge, covered in plastic wrap.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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