Fall is here which means lots of pumpkin for me! Last week I had book club at my house and when I was planning the menu I wanted to try some type of sweet pumpkin dip. I found a super easy but delicious one from Musselman’s that not only had pumpkin but apple butter as well! I love the sweetness that apple butter adds to so many different recipes. It also gives a hint of spices as well.
Making this dipping sauce was so easy. It only has 5 ingredients and whips up in about 10 minutes. I also really like that it’s served warm. There are always so many cold dips at parties and in the fall and winter I want to warm up not cool down! This pumpkin dip is bursting with flavors of pumpkin, spices, and crunchy walnuts. It’s great served with pie chips, pretzels, and apple dippers.
I ended up making the pie chips too. They are a simple and delicious way to eat this dip or any other sweet dip. It simply takes a pie crust cut into triangles or with a cookie cutter and sprinkles them with cinnamon and sugar. The pie chips are baked in the oven until brown and crisp. They are the perfectly sweet dipper!
- ½ c. toasted walnuts, coarsely chopped
- ¾ c. Musselman's Apple Butter
- ¾ c. pure pumpkin
- 1 T. pumpkin pie spice
- ⅓ c. heavy cream
- 1 refrigerated pie crust
- 1 T. butter, melted
- 2 T. sugar
- 1 T. cinnamon
- Toast walnuts in a small skillet over low heat, shaking pan occasionally, until fragrant and slightly darker in color, about 5 minutes.
- In a separate, medium saucepan, bring apple butter, pumpkin, and pie spice to a sputter simmer over medium heat.
- Continue to simmer to blend flavors, a few minutes longer.
- Stir in cream, and then the chopped walnuts. Serve warm for dipping.
- To make the pie chips preheat the oven to 400 degrees
- Roll out pie dough to about ⅛ inch. Using a knife, cut the dough into square or use a floured cookie cutter to make fun shapes. Remove the excess dough and re-roll the scraps if desired. Transfer the dough cut outs to an ungreased cookie sheet. Brush with melted butter. Combine the sugar and cinnamon and sprinkle on the cut outs.
- Bake for 6-7 minutes or until the edges begin to brown. Cool on wire racks.
Want to get some Musselman’s Apple Butter for yourself? I want to give one of my readers (in the United States) a jar of Musselman’s Apple Butter and some recipe cards! To enter simply tell me what you would make with the apple butter and leave your e-mail so I can contact you! Giveaway ends November 3, 2014 at midnight.