Pumpkin Pie Dessert Nachos
For a playful twist on tradition, try Pumpkin Pie Dessert Nachos. Baked cinnamon-sugar chips get topped with a creamy pumpkin dip and whipped cream – it’s fun, sharable, and totally unexpected.
Pumpkin Pie Dessert Nachos
Servings
4
servings
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Ingredients
- For the Chips
8 small flour tortillas
1/4 cup butter, melted
1/4 cup sugar
1 tsp cinnamon
- For the Topping
1/2 cup unsweetened pumpkin purée
1/4 cup cream cheese, softened
2 tbsp brown sugar
1/2 tsp pumpkin pie spice
- To Finish
Whipped topping
Caramel sauce (for drizzling)
Directions
- Preheat oven to 375°F (190°C).
- Cut tortillas into wedges and arrange on a baking sheet in a single layer. Brush with melted butter and sprinkle generously with cinnamon sugar.
- Bake for 8 to 10 minutes, flipping once halfway through, until golden and crisp. Let cool completely.
- In a bowl, beat the pumpkin purée, cream cheese, brown sugar, and pumpkin pie spice until smooth and creamy. Refrigerate until ready to use, if desired.
- To serve, arrange the cinnamon chips on a large platter. Spoon or pipe the pumpkin mixture over the top. Add dollops of whipped cream, drizzle with caramel sauce, and sprinkle with any optional toppings.
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