Pumpkin Dip & Cinnamon Crackers

INGREDIENTS

 Flour

½ pkg (14 oz./410 g) refrigerated pie crust (1 roll)

¾ tsp (3 mL) ground cinnamon

½ tbsp (7 mL) sugar

4 oz. (125 g) reduced-fat cream cheese (Neufchâtel), softened

1 cup (250 mL) solid-pack pumpkin

¼ cup (50 mL) brown sugar

1 tbsp (15 mL) maple syrup

1 cup (250 mL) frozen whipped topping, thawed

1 tbsp (15 mL) pecans

2 medium Granny Smith or gala apples

INSTRUCTIONS

Preheat the oven to 425°F (220°C). Lightly flour the Pastry Mat. Fit the Rolling Cookie Cutter with the fluted square cutter and roll it in the flour. Use the Marble Rolling Pin to roll the pie crust to a 12" (30-cm) circle and cut with the cookie cutter.

Combine ¼ tsp (1 mL) of the cinnamon and sugar in the Powdered Sugar Shaker and sprinkle on the pie crust. Bake the pie crust squares on the Rockcrok Grill Stone for 14–16 minutes, or until they’re lightly browned on the bottom to make Cinnamon Crackers.

Meanwhile, prepare the dip. Whisk the cream cheese in a medium bowl until smooth. Add the remaining cinnamon, pumpkin, brown sugar, and maple syrup, and whisk until smooth. Fold in the whipped topping. Transfer the dip to the Small Serving Bowl. Chop the pecans with the Food Chopper and sprinkle on top.

Wedge the apples with the Apple Wedger. To serve, arrange the apple wedges and baked pie chips on the Medium Entertaining Platter.