Pumpkin Butterscotch Dip with Cinnamon Sugar Twists
Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy pumpkin butterscotch dip.
Servings 8 servings
Calories 541kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 541kcal | Carbohydrates: 46g | Protein: 7g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 49mg | Sodium: 272mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1172IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg