Cinnamon Tortilla Chips with Pumpkin Fluff
My family always gets the munchies before heading out to trick-or-treat on Halloween. This sweet pumpkin snack is our favorite because it's ready fast thanks to premade ingredients. —Theresa Ravencraft, Marysville, Ohio
Ingredients
- 1 can (15 ounces) pumpkin
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 teaspoon ground cinnamon
- 4 ounces frozen whipped topping, thawed (about 1-1/3 cups)
- CINNAMON TORTILLA CHIPS:
- 10 flour tortillas (8 inches)
- 4 tablespoons butter, melted
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
Directions
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1In a small bowl, beat pumpkin, pudding mix, and cinnamon until mixture begins to thicken, about two minutes. Fold in whipped topping until well combined. Cover; refrigerate until chilled, about 1 hour.
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2Preheat oven to 375°. Brush tortillas with melted butter. In a small bowl, combine sugar and cinnamon. Cut tortillas into Halloween shapes with a 3-3/4-in. cookie cutter. Place tortillas on baking sheets coated with cooking spray. Sprinkle cinnamon sugar over tortillas. Bake until edges just begin to brown, 6-8 minutes. Serve with chilled pumpkin dip.
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