Pumpkin Pie Scoop

Stir all ingredients together until well combined. Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.

Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8″ thickness or purchase ready-made dough rounds. Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares. Place shapes on a baking sheet and lightly brush the top of each cut-out with milk. Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, it’s up to you).

Bake for approximately 8 to 10 minutes at 350 degrees. Check them every minute after 8 minutes to make sure they don’t get too brown. The edges should be just lightly browned. Slide cut-outs off the hot baking sheet onto a cooling rack. Once cool, store them in an airtight container. That is, IF you don’t eat them all up right away with the dip!