Pumpkin Pie Dip with Cinnamon Sugar Pie Crisps

(Courtesy of livelovepasta.com)

Ingredients:
8 oz. cream cheese
4 Tbsp. butter, softened
2 c. confectioners' sugar
1/4 tsp. pumpkin pie spice
1 heaping cup pumpkin spice Kisses, roughly chopped
1/2 c. mini semisweet chocolate chips
Dulce de leche, for drizzling, optional
CRISPS:
1 frozen pie crust, thawed
2 Tbsp. butter, melted
2 Tbsp. granulated sugar
1 Tbsp. cinnamon

Directions:
Preheat oven to 350 degrees.

Cut the pie crust into small squares and lay on a parchment-lined baking sheet.  Use a pastry brush to lightly brush the pie crusts with melted butter.

In a small bowl, stir together the sugar and cinnamon.  Use a spoon to sprinkle the cinnamon-sugar mixture evenly onto each pie crust.

Bake, about 10 minutes, until golden and crisp.

Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese.

Gradually beat in the confectioners' sugar and a pinch of pumpkin pie spice until fully incorporated.

Add the kisses and the mini chocolate chips, and mix on high until mixed into the batter.

Spoon the dip into a serving bowl and garnish with a few more chocolate chips and chopped kisses.  Drizzle the top with dulce de leche. 

Serve with cinnamon-sugar pie crisps.