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Ingredients
4 tablespoons butter
- 1 teaspoon cinnamon
- 2 tablespoons C&H® Light Brown Sugar
- 2 – 2 oz. (6” each) whole wheat pita loaves
- Optional: 1/2 teaspoon coarse sea salt
Pita Chips
¼ cup C&H® Light Brown Sugar , packed
- 4 oz. cream cheese, softened
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
Pumpkin Cream Cheese Dip
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Instructions
Pita Chips
Preheat oven to 300 F. Line a sheet pan with foil or parchment.
In a microwaveable bowl, melt butter in 20 second intervals until melted. Stir in cinnamon and brown sugar until blended.
Cut each pita loaf into 8 triangles then separate out the pieces to make 32 triangles total.
Brush each pita triangle into the melted cinnamon sugar butter and place in a single layer on the sheet pan. Sprinkle tops with salt if desired.
Bake for 30 minutes or until crispy.
Pumpkin Cream Cheese Dip
Combine all ingredients together in a bowl and beat until blended.
Cover and refrigerate until ready to serve.
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