Description
Give your fall spread a sweet, spiced centerpiece! These golden, buttery pie crust leaves dusted in cinnamon sugar are made for dipping into a fluffy pumpkin cream cheese swirl. Styled like a dessert charcuterie board, it’s the ultimate treat for fall party hosts and snack board lovers.
Ingredients
For the Pie Crust Leaves:
1 pie crust (store-bought or homemade)
1 tbsp melted butter
2 tbsp sugar
½ tsp cinnamon
For the Pumpkin Dip:
½ cup pumpkin purée
4 oz cream cheese, softened
2 tbsp maple syrup or brown sugar
½ tsp pumpkin pie spice
½ tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C).
Roll out pie crust and cut into leaf shapes with a cookie cutter.
Brush with melted butter, sprinkle with cinnamon sugar.
Bake 10–12 minutes until golden. Cool completely.
Beat pumpkin dip ingredients until smooth and fluffy.
Arrange leaves on a board with the dip in a bowl. Add extras like apple slices, graham crackers, or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180 per 5 leaves
- Sugar: 9g per 5 leaves
- Fat: 10g per 5 leaves
- Carbohydrates: 20g per 5 leaves
- Protein: 2g per 5 leaves