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    Home / Recipes / Desserts

    Cinnamon Sugar Pie Crust Chips + Pumpkin Cheesecake Dip

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    Cinnamon Sugar Pie Crust Chips + Pumpkin Cheesecake Dip

    When party season hits, you need a solid recipe by your side, and these cinnamon sugar pie chips and pumpkin cheesecake dip is sure to please every crowd.

    Appetizers & SnacksBaked GoodsDairy FreeDessertsPumpkin Everything!Recipes & Techniques by Cooks We LoveVegan

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    Gluten-Free cinnamon sugar pie crust chips and pumpkin cheesecake dip. A sweet little duo!

    The pumpkin cheesecake dip is made easily vegan with dairy-free cream cheese, or use conventional cream cheese if that works for you!

    Gluten Free Vegan Cinnamon Sugar Pie Crust Chips and Pumpkin Cheesecake Dip. Quite the sweet duo!

    Recipe & Article Courtesy:  Sarah Bakes Gluten Free

    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.

    Pie dough scraps = pie chips!

    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.

    Pie Chips + Pumpkin Cheesecake Dip: you'll love this.

    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.

    pumpkin cheesecake dip and pie crust chips

    Cinnamon Sugar Pie Chips + Pumpkin Cheesecake Dip

    Sarah Bakes Gluten Free
    When party season hits, you need a solid recipe by your side, and these cinnamon sugar pie chips and pumpkin cheesecake dip is sure to please every crowd.
    5 from 3 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    pie crust

    • 1 ½ cups Sarah’s gluten free flour blend (or your favorite gluten free flour blend)
    • 2 tablespoons coconut sugar or cane sugar
    • ½ 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

    • ¼ 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}
    • ¾ cup pumpkin puree
    • ¼ cup coconut sugar or cane sugar
    • 3 tablespoons pure maple syrup
    • 1 tablespoon fresh lemon juice
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ½ 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 ⅛″ 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.
    Keyword cheesecake dip, gluten-free dessert recipes, pie chips, pumpkin cheesecake dip

    Love this pumpkin cheesecake dip? Try these too:

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    Chocolate Swirled Gluten-Free Vegan Pumpkin Pie

    Everyone's favorite Thanksgiving treat with a delicious twist: chocolate! This gluten-free pumpkin pie is rich and decadent, and also completely vegan!

    Gluten-Free Pumpkin Squares or Bars

    These Gluten-Free Pumpkin Squares (or bars, depending on how you cut them) are one of our all-time favorite fall recipes. They are fluffy, full of pumpkin flavor, and easy to make. Top them with cream cheese frosting or your favorite dairy-free icing.

    gluten free pumpkin squares
    gluten-free pumpkin pie

    Vegan Gluten-Free Pumpkin Pie

    The pumpkin pie is a classic Thanksgiving dessert, and Sarah worked her magic to create a creamy, scrumptious vegan and gluten-free pumpkin pie just as delicious as the original.

    Pumpkin Custard Recipe + Coconut Whipped Cream: Crustless Pumpkin Pie

    This Pumpkin Custard is gluten-free, dairy-free and paleo-friendly, so you can indulge happily. It's essentially Crustless Pumpkin Pie!

    paleo pumpkin pie pots

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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