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Ingredients for Pumpkin Butterscotch Dip
This dip recipe I’m sharing today is the crazy amazing cousin to this Pumpkin Dip recipe. Super similar but also made with a few different ingredients, so gather up these things to start making Pumpkin Butterscotch Dip.
- Heavy Cream – this is whipped up to make a light and fluffy texture.
- Pumpkin Puree, Cinnamon, and Pumpkin Spice – this is where the pumpkin flavor comes from. Plus the seasonings help enhance all the deliciousness going on.
- Milk and Instant Butterscotch Pudding Mix – these two are mixed together and then refrigerated to create a thicker butterscotch flavored mixture to mix in with the pumpkin mixture.
- Pecans – these are used as a garnish and are optional.
Cinnamon Sugar Twists
And here is what you need to make these SUPER easy Cinnamon Sugar Twists:
- Puff Pastry – when I said “easy” I wasn’t kidding! I used puff pastry to create the perfect dipping option.
- Melted Butter – this is brushed onto the puff pastry so that the cinnamon-sugar mixture will stick.
- Cinnamon and Sugar – a subtle but amazing mixture that brings some spice and sweetness.
How to Make Cinnamon Sugar Twists
So, here’s how you make these.
- First things first: unfold your puff pastry and brush with butter.
- Sprinkle with cinnamon and sugar and cut into strips.
- Twist the strips and bake. This is pretty much the hardest part.
- While those are baking, make the Pumpkin Butterscotch Dip (see below).
How to Make Pumpkin Butterscotch Dip
For full details on how to make Pumpkin Butterscotch Dip, see the recipe card down below!
- Whip some cream and fold it together with some pumpkin, cinnamon, and pumpkin pie spice.
- THEN, in another bowl, whip some milk together with some instant butterscotch pudding. Let that sit for a minute or so to start setting up and then fold that into the pumpkin mixture to get your creamy pumpkin butterscotch dip. It should keep thickening for another minute or two. Then you can
eat it with a spoonput it into a serving bowl.
- Nows about the time your twisters are done. See how poofy they got? YUM. Dip those little suckers into your dip and go to town!
I wrote in the recipe that this was about 8 servings, but let’s be honest. I ate this whole thing in the course of two days. #notashamed
More Sweet Treats to Try!
- Puff Pastry Cinnamon Rolls
- Apple Turnover Recipe
- Warm Cinnamon Roll Cheesecake Dip
- Pumpkin Rolls with Maple Glaze
Feel free to dip cinnamon graham crackers, pretzels, or even Oreos into this Pumpkin Butterscotch Dip. It’s life changing-ly good. Your welcome, America.
Here’s the printable:
Pumpkin Butterscotch Dip with Cinnamon Sugar Twists
for the cinnamon sugar twists-
- 1 package puff pastry thawed in the fridge
- 1 tablespoon butter melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
for the creamy pumpkin butterscotch dip-
- 1 cup heavy cream
- 1/2 cup pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cup cold milk
- 1 small box instant butterscotch pudding
- chopped pecans for garnish, optional
- Preheat oven to 400 degrees.
- Unfold both sheets of puff pastry and brush with melted butter. Stir sugar and cinnamon together and sprinkle over melted butter. Press sugar mixture into butter and cut into 6 strips each, giving you 12 strips total. Twist to create spiral effect and place onto baking sheet. Bake 8-12 minutes or until puffed and golden.
- For the dip- whip cream until stiff peaks form. Fold gently into pumpkin, cinnamon and pumpkin pie spice.
- In a separate bowl, whip milk and instant pudding together until completely smooth. Let stand 1 minute to thicken slightly, then fold into cream mixture. Refrigerate 5-10 minutes until completely set.
- Spoon into serving dish and sprinkle with chopped pecans. Serve with baked cinnamon sugar twists.