Indoor (Couch) Tailgating Treats – Pumpkin Walnut Dipping Sauce (in a Pumpkin) {Giveaway}

I’ve really been in the tailgating mood – Big Ben became the #1 Quarterback in the league (even though he was on my bench in Fantasy Football FML), I got to learn some football safety skills with the Giants last night (post coming soon!), and the Steelers are coming to town next month to play the Jets. Plus, it’s beautiful weather out, the leaves are changing – ahhhhhh #yinzergirlproblems.

So, you know I always love working with Musselman’s to see what recipes we can concoct with their awesome Apple Butter, and this time – I must be feeling creative from all that Halloween costume fun with the chicken, that I actually CARVED a pumpkin for this dipping sauce. Ha – don’t get used to it.

It’ was a fabulous centerpiece while we watched Ben zip balls in the air on Sunday, and was a huge hit (and not overly sugary!) with all my couch buddies. So, let me introduce:

Pumpkin Walnut Dipping Sauce (in a Pumpkin)

Ingredients:

• 1/2 cup toasted walnuts, chopped (I actually substituted in Pecans and they were FANTASTIC!)
• 3/4 cup Musselman’s Apple Butter
• 3/4 cup pure pumpkin
• 1 Tbsp pumpkin pie spice
• 1/3 cup heavy cream
• 1 small sugar pumpkin

Directions:

1. Toast walnuts in a small skillet over low heat, stirring pan occasionally, until fragrant and slightly darker in color, about 5 minutes.

2. In a separate saucepan, bring apple butter, pumpkin, and pie spice to a sputter simmer over medium heat.

3. Continue to simmer to blend flavors for a few more minutes until creamy.

4. Stir in cream, and then the chopped walnuts. Then, scoop into the inside of your sugar pumpkin. Serve warm for dipping.

For the Pie Chips:

Ingredients:

• 1 refrigerated pie crust, or you can make your own with my recipe here!
• 1 Tbsp butter, melted
• 2 Tbsp granulated sugar
• 1 Tbsp cinnamon

Directions:

1. Preheat oven to 400 degrees. Roll out pie dough to about 1/8 inch. Using a knife, cut the dough into squares or use a floured cookie cutter to make fun shapes. Remove the excess dough and re-roll the scraps if desired.

2. Transfer the dough cut-outs to an ungreased cookie sheet. Brush with melted butter. Sprinkle with cinnamon and sugar.

3. Bake for 6 to 7 minutes or until the edges begin to brown. Cool and serve!

 

{Giveaway}

Oh – and how CUTE is the bowl you see here with my spaghetti sauce? (recipe here).

If you want your own, plus a huge jar of Musselman’s Apple Butter to concoct your own couch tailgating recipes – enter here:

a Rafflecopter giveaway