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.

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.