1 Pillsbury refrigerated pie crust

1 tbsp butter, melted

1 tsp cinnamon & sugar mix

1 container Yoplait Greek 2% Whips Vanilla Cream

1 tbsp pure pumpkin

1/2 tsp pumpkin pie spice

Sliced Apples

Grapes

Gingersnap Cookies

Preheat oven to 450 degrees F. Spread the pie crust out on a large baking sheet and brush the top with melted butter, then sprinkle with the cinnamon and sugar. Use a sharp knife to cut the pie crust into triangles. Bake for 8 to 10 minutes, or until golden and crisp. Let cool.
Meanwhile prepare the easy dip! Combine the yogurt, pumpkin and pumpkin pie spice either directly in the container or in a small bowl. Stir until completely mixed.
Serve the dip with the crisp pie chips or other optional dippers. Enjoy!