Pumpkin Pie Dip

Ingredients

For the Dip:

6 oz Vanilla Greek Yogurt

1/2 cup light brown sugar, packed

1 can (15 oz pure pumpkin puree

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp allspice

4 oz Cool Whip

For the Baked Chips:

6 (8 inch flour tortillas)

1/4 cup unsalted butter, melted

1/2 cup cinnamon/sugar mix

Instructions

For the dip, whisk yogurt with sugar and pumpkin until combined. Add in seasonings. Fold in Cool Whip and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold!

For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes. Cool and enjoy. Store in an airtight container for up to 2 days.