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    You are in: Home / Recipes / Peanut Butter Pumpkin Dip With Cinnamon Chips Recipe
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    Peanut Butter Pumpkin Dip With Cinnamon Chips

    Peanut Butter Pumpkin Dip With Cinnamon Chips. Photo by **Tinkerbell**

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    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    15 mins

    9 mins

    Kelly M.'s Note:

    Couldn't be easier! Peanut butter and pumpkin go great together. Simple and quick to put together. This is not a super sweet dip but pairs well with the sugared chips. You could always add more honey if you want it sweeter. This would also be great served with graham crackers or apples. Cook time is per each pan of chips. Entered for RSC #13.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
    3. 3
      Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
    4. 4
      Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
    5. 5
      Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
    6. 6
      Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
    7. 7
      Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
    8. 8
      Remove from oven, let cool, repeat with remaining chips and serve with dip.
    9. 9
      If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
    10. 10
      If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!

    Ratings & Reviews:

    • on October 11, 2013


      I was searching for a pumpkin dip that does NOT have cream cheese in it, as I'm planning a party, and already have a heavily cream-cheesy dip made and frozen. And WOWZA! This is perfect. Will be soooo pretty in a hollowed pumpkin, with apple slices and Stacy's Cinnamon-Sugar Pita Chips (sorry, too lazy to crisp my own!:):)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2013


      Can you say YUM! I made the dip, but didn't have pita chips. Instead, I used some day old rye/whole wheat mix bread with the crusts cut off and the slice cut into halves. I also used olive oil, instead of the spray oil. After it was toasted and smeared with the pumpkin spread I felt like I was at a Bistro! So tasty!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2011


      The honey, PB & pumpkin made for a great dip combo, & since I like sweet, I added a bit more honey! Also enjoyed your pita chips! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed in the current Let's P-A-R-T-Y!]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Peanut Butter Pumpkin Dip With Cinnamon Chips

    Serving Size: 1 (725 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1596.0
    Calories from Fat 501
    Total Fat 55.7 g
    Saturated Fat 11.5 g
    Cholesterol 0.0 mg
    Sodium 2299.8 mg
    Total Carbohydrate 234.2 g
    Dietary Fiber 17.3 g
    Sugars 65.9 g
    Protein 52.6 g

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