HARVEST PUMPKIN DIP AND CRISPS

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HARVEST PUMPKIN DIP AND CRISPS image

Categories     Appetizer

Number Of Ingredients 10

Cinnamon Crisps:
1 pkg flour tortillas
1/4 C suger mixed with 2 t. cinnamon
Dip:
1 15 oz can pumpkin
1/4 C brown sugar
1 C lool whip (light), thawed
1/2 C sour cream (light)
1/2 t. cinnamon
chopped pecans (optional)

Steps:

  • For Crisps: Pre-heat oven to 400. Mist tortillas with water in a sprayer. Sprinkle with cinnamon/sugar. Cut into 8th's with a pizza cutter to make triangles. Bake 2-5 minutes on a cookie sheet until lightly brown and crisp. Cool on cookie racks. For dip: Mix ingredients together and refrigerate until ready to serve.

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