Preheat oven to 375°F. Stack sweet cinnamon egglife; cut into 8 wedges.
Arrange wedges on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.
Bake wedges, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.
PUMPKIN DIP INSTRUCTIONS:
Using electric mixer, beat cream for about 1 minute or until soft peaks form. Beat in 1 tsp sweetener for about 30 seconds or until stiff peaks form.
In separate bowl, mix together cream cheese, remaining sweetener, pumpkin purée, pumpkin pie spice, vanilla and salt; fold in whipped cream. Garnish with sprinkle of pumpkin pie spice (if desired).
Serve chips with dip and enjoy!
Per 1/3 of recipe
Saturated Fat 8g