Pie Crust Chips with Cinnamon Dip

5 from 3 votes

Our crunchy pie crust chips with cinnamon dip are a delicious sweet treat for all your fall snacking cravings.

Prep Time30

Cook Time10

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: Pie Crust Chips with Cinnamon Dip Recipe

Servings:

Calories: 153kcal

1 batch unbaked store-bought pie crust dough or homemade pie crust dough
2 to 3 tablespoons milk or cream
⅓ cup cinnamon sugar (mix 2 tablespoons of cinnamon into ½ cup granulated sugar and stir well to make cinnamon sugar)
8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon pumpkin pie spice or ground cinnamon

Preheat the oven to 425°F.
On a floured surface or sheet of parchment paper, roll pie crust out to ⅛ to ¼-inch thickness. Cut out with leaf-shaped cookie cutter/press (dip cookie cutter in flour to prevent sticking).
Brush each leaf gently with milk or cream and sprinkle with cinnamon sugar.
Transfer leaves to a baking sheet lined with parchment paper. Bake for 10 minutes or until leaves are just beginning to brown on the bottom edges.
Remove leaves from the oven and transfer to a serving tray.
In a small bowl, beat or mix together softened cream cheese, powdered sugar, and cinnamon/pumpkin pie spice.
Serve pie chips and dip together.

If you'd like to make your cinnamon sugar pie chips themed, you could use different cookie cutters to make festive shapes to match the occasion.
Make sure your cream cheese is at room temperature so that you don't end up with lumps in your dip.
Add an extra sprinkle of spice or even a dollop of whipped cream to the top of your bowl of dip.