Pumpkin Pie Sauce + Cinnamon Fries – Two incredible party snacks that are perfect together. Plus, each recipe has less than 5 ingredients!
For the Cinnamon Chips:
12 flour tortillas
4 tablespoons of melted butter
1 tablespoon of granulated sugar
1/4 teaspoon ground cinnamon
For the pumpkin pie sauce:
15 ounces of canned pumpkin puree
12 ounces cream cheese, softened
2 cups of powdered sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Cut the tortillas into 6 wedges each, and place them in a single layer on the baking sheets.
Mix the melted butter, sugar and cinnamon. Brush the mixture onto the tortillas, then turn them over and repeat.
Bake the tortillas for 10-12 minutes, until golden on the edges.
Meanwhile, place pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice and salt in a blender pot. Puree until very smooth.
Serve immediately, or chill pumpkin pie sauce until ready to serve.