Pumpkin-Spice Spread with Baked Tortilla Chips

1 pkg. (8 oz.) cream cheese, softened

1/2 cup canned pumpkin (not pumpkin pie mix)

1/2 tsp. ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/4 tsp. chopped pecans, toasted

9 whole pecans for garnish

In medium bowl, beat cream cheese and pumpkin with electric mixer until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.

Spread cheese mixture on dinner plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise for eyes, 5 whole pecans for mouth and 1 whole pecan for nose. Place remaining pecan on top for stem. Cover and refrigerate up to 24 hours.

4 flour tortillas

Cinnamon sugar

Cooking Spray

Heat oven to 350*F.

Cut tortillas into wedges. Place on ungreased baking sheet and spray both sides with cooking spray. Sprinkle some cinnamon sugar on one side. Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes.

Submitted by Tara S.

Theme: Halloween