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.