Pumpkin Dip with Halloween Shaped Tortillas (10.31.12)

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by Jennifer Burns, Dan’s Market

Halloween Shaped Tortillas:

  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cinnamon
  • 20 flour tortillas (10 inches)

Pumpkin Dip:

  • 1 package (8 ounces) cream cheese, softened
  • 1¼ cup confectioners’ sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 teaspoons pumpkin pie spice or nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger

In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas with a Halloween shaped cookie cutter; place on baking sheets coated with cooking spray.

Spray tortilla cut-outs with cooking spray; sprinkle with reserved cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.

In a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Gradually add the pumpkin, pie spice or nutmeg, vanilla and ginger; beat until blended. Serve warm or chilled with tortilla cut-outs.