Testy Pumpkin Dip With Pie Fries Recipe

Make-ahead, creamy Pumpkin Dip with Pie Fries can be eaten with fingers instead of forks.

INGREDIENTS

FOR THE PIE FRIES: – 1 (14.1-oz.) box store-bought pie crust – 1 large egg yolk, beaten with 2 teaspoons water – White sanding sugar or granulated sugar, for topping FOR THE PUMPKIN DIP: – 1 (8-oz.) package cream cheese, at room temp – 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

INGREDIENTS

Tilted Brush Stroke

 1

Heat the oven to 350°F. Lay parchment or Silpat on a baking pan. Lightly dust your work surface and roll out the pie dough to 1/4-inch thickness.

Tilted Brush Stroke

 2

Cut pie dough into 1/2-inch strips with a sharp knife or pizza wheel. Cut the strips into 4-inch French fry shapes. 

Tilted Brush Stroke

 3

Brush egg on pie crust, then sprinkle sanding sugar. Place the strips on the baking sheet, spacing them apart. Bake pie fries for 12–15 minutes until golden brown.

Tilted Brush Stroke

 4

Let the fries cool for 5 minutes on the baking sheet before transferring them to a rack to finish cooling while you create the pumpkin dip.

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