Fluffy Pumpkin Dip with Cinnamon Tortilla Cutouts

Here is another recipe I had made for Thanksgiving brunch last year. I just thought it was so adorable when I saw it on Leslie's blog, The Hungry Housewife. I'm really into using food as serving dishes, so this was right up my ally. Plus, the Cinnamon Tortilla Cutouts are so ridiculously cute! I have a bunch of fall-themed cookie cutters that I knew would be perfect for this sort of thing. My family really liked the dip, and especially liked the Cinnamon Tortillas. I may just make this again at our Thanksgiving Day brunch this year. I recommend this recipe for any fall-themed party!

(Pictures taken by my Dad last year!)

Fluffy Pumpkin Dip

Ingredients:

1 16-ounce container of cool whip, thawed

1 5-ounce packet of instant vanilla pudding

1 15-ounce can pure pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

1 pie pumpkin, hollowed, for serving (if desired)

Directions:

1. In a large bowl, mix together the pudding, pumpkin, pumpkin pie spice, and vanilla. Gently stir in the cool whip. This will take about 5 minutes to get a smooth texture.

2. Add dip to the hollowed pumpkin and serve with fruit and Cinnamon Sugar Tortillas (see below).

Cinnamon Sugar Tortilla Cutouts

Ingredients:

Flour tortillas

Cinnamon sugar

Butter flavored cooking spray

Directions:

Preheat oven to 350F.

1. Use cookie cutters or cut tortillas into desired shapes. Place them on a lined baking sheet.

2. Spray tortillas with butter flavored spray and sprinkle with cinnamon sugar as desired. Spray again to make sure the cinnamon sugar adheres.

3. Bake for 10 minutes or until lightly browned.

Source: The Hungry Housewife