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News 4 Cooks: Pumpkin Dip with Cinnamon Crisps - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Pumpkin Dip with Cinnamon Crisps

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Buckelew Farm: Pumpkin Dip with Cinnamon Crisps

Ingredients:     

DIP

1 C heavy cream

1 C sour cream

½ C brown sugar

1 tsp cinnamon

14 oz fresh pureed pumpkin or canned

1 sm box instant vanilla pudding

CINNAMON CRISPS

1 pkg flour tortillas, 8”

1 stick butter-room temp

1 tbsp cinnamon

3 tbsp sugar


Preparation Instructions:

1.  Preheat oven to 400 degrees F.  Whip heavy cream until stiff.

2.  Add dip ingredients to heavy cream and ship until well combined.  Refrigerate.

3.  Spread butter evenly over flour tortillas.

4.  Combine cinnamon & sugar and sprinkle over buttered tortillas.

5.  Cut each tortilla into 8 wedges and layout on sheet tray.

6.  Bake tortillas for about 8 minutes, until crisp and light brown.  Serve with pumpkin dip.  

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