Harvest Pumpkin Dip And Crisps Recipes

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.

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

Steps:

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
• Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Steps:

• Let cream cheese stand at room temperature until softened. In a large bowl beat the cream cheese at medium speed of an electric mixer until creamy.
• Gradually add the powdered sugar, beating well.
• Stir in pumpkin, cinnamon and nutmeg.
• Serve immediately with gingersnaps for dipping, or cover and chill.

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!