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

Instructions

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!