Peanut Butter Pumpkin Dip With Cinnamon Chips

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• 1/2 cup smooth peanut butter (not natural-style)
• 3/4 cup canned pumpkin
• 1/8 cup honey
• 1/4 teaspoon ground cinnamon
• 1 (12 ounce) package pita bread (i used the 7 inch size)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• cooking spray

Recipe

• 1 preheat oven to 350 degrees.
• 2 for the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
• 3 process until well blended. (it will have a slightly whipped texture). if you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
• 4 split pita breads in half so you have two rounds from each pita. the easiest way i found to do this was to cut the pita in half then pull the halves apart. use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
• 5 make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
• 6 lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
• 7 bake for 7-9 minutes, until chips are browned and crisp. watch carefully, as they can burn in just one minute too long. in my oven, 9 minutes was perfect.
• 8 remove from oven, let cool, repeat with remaining chips and serve with dip.
• 9 if not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
• 10 if you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!