Gluten free vegan cinnamon sugar pie crust chips and pumpkin cheesecake dip. A sweet little duo!
With the holidays quickly approaching, our calendars are going to start filling up with parties and celebrations. I love it! It’s my favorite time of the year for so many reasons, but especially for the fun time with family and friends. It makes my heart so happy.
Whenever I make a pie, I always turn the leftover pie crust scraps into cinnamon sugar chips. Simply baking the pie crust with a sprinkling of cinnamon and sugar on top. During the holiday season, I seem to be making more pies so that means even more cinnamon sugar chips! My kids love and I seriously can’t stop eating them.
Today I’m sharing my easy-peasy recipe for pie crust chips, plus a dairy free pumpkin cheesecake dip. Dairy free cream cheese, blended with pumpkin puree, sugar and pumpkin pie spices. This is a great make ahead treat, perfect for bringing to a holiday party or get together. These cinnamon sugar pie crust chips with my gluten-free flour blend are also pretty tasty on their own. Dipped in coffee? Yep, that’s good too.
Cinnamon Sugar Pie Chips + Pumpkin Cheesecake Dip
Ingredients
pie crust
- 1 1/2 cups Sarah’s gluten free flour blend (or your favorite gluten free flour blend)
- 2 tablespoons coconut sugar or cane sugar
- 1/2 teaspoon sea salt
- 7 tablespoons non-hydrogenated shortening {such as Nutiva}
- 4-6 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
cinnamon sugar topping
- 1/4 cup cane sugar or coconut sugar
- 1 teaspoon ground cinnamon
pumpkin cheesecake dip
- 8 ounces dairy free cream cheese {such as Daiya or Kite Hill}
- 3/4 cup pumpkin puree
- 1/4 cup coconut sugar or cane sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
Instructions
- Sift together flour blend, sugar and salt. Add shortening. Using pastry cutter, combine ingredients until resembles a course meal and shortening pieces are less than pea-size.
- Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed).
- Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into about 1/8″ thick.
- Remove plastic wrap from top. Slice dough into triangles, using pizza cutter or sharp knife. Carefully place triangles onto prepared cookie sheet.
- Mix together cinnamon and sugar topping. Sprinkle over pie dough chips. Bake 15-20 minutes, until golden brown and crisp.
- Remove from oven and place onto cooling rack to cool completely. Repeat with remaining dough.
- In food processor or high-powered blender, add dairy free cream cheese, pumpkin, coconut sugar, maple syrup, lemon juice, cinnamon, ginger, nutmeg and vanilla.
- Blend on high 1-2 minutes, until smooth and creamy. Pour into airtight container and refrigerate dip 1-2 hours.
- Serve pumpkin cheesecake dip chilled, alongside cinnamon sugar pie crust chips.
Courtesy: Sarah Bakes Gluten Free
