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    Home / Recipes / Desserts

    Cinnamon Sugar Pie Crust Chips + Pumpkin Cheesecake Dip

    Posted On May 13, 2018 · Updated On Nov 12, 2019

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

    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.

    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 2 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

    Courtesy:  Sarah Bakes Gluten Free

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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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