Gluten Free cinnamon sugar pie crust “chips” are dipped into a heavenly marshmallow Pumpkin Dip for a delicious pumpkin dessert.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
Pumpkin Dip with Gluten Free Pie Crust "Chips" was originally published on November 15, 2019 and has been updated with new pictures, a detailed video, and plenty of helpful tips and instructions.
I love a great dip, don't you? I also love when it's easy to make. And I adore this dip right here in all its pumpkin-y glory! It's almost like a deconstructed pumpkin pie. With a few alterations to my favorite sweet dip, my Fluffy Marshmallow Fruit Dip, we can make it a little more fall leaning and earn a few brownie points at the same time for creativity.
The dip part of this recipe is one of those throw together things that makes all our lives so much easier. With just a block of cream cheese, a half a can of pumpkin, marshmallow cream, and some spices, it comes together in NO TIME! And whether you decide to make the pie crust "chips" (spoiler alert: they're easy AND incredible!) or just go with whatever you have on hand (apples, store bought gf graham crackers, etc, etc), you'll have everyone coming back for more.
Here's what you'll need
- Gluten free pie crust - my easy gluten free pie crust recipe is just that (easy) but it's oh, so much more than that. It'll put any other (gluten-filled) pie crust to shame it's so good! You can get away with just half a recipe for this dip, so make a one-crust pie with the other half.
- Solid pack pumpkin - do yourself a favor and stock up on cans of real pumpkin puree as soon as they hit the shelves. They disappear quickly in the fall and are a pantry staple that will last a long time.
- Marshmallow cream - my recipe differs quite a lot from others out there that use Cool Whip or something else to make the dip light. Marshmallow makes this dip extra fluffy and smooth.
Let's make pumpkin dip and pie crust "chips"
- Step 1: Beat cream cheese in a medium bowl until smooth.
- Step 2: Add pumpkin puree, pumpkin pie spice, and vanilla and beat well.
- Step 3: Add marshmallow cream and beat until light and fluffy. Refrigerate for at least 2 hours.
- Step 4: Roll out pie crust dough into a large circle that's roughly ¼-inch thick. Sprinkle with cinnamon and sugar mixture.
- Step 5: Cut out leaves (or any other small shapes) and place on baking sheet.
- Step 6: Bake at 350 F for 15-17 minutes, or until puffed and golden brown. Cool completely and serve with chilled pumpkin dip.
Pumpkin dip FAQs
Aside from the pie crust "chips", you can also serve pumpkin dip with apple slices, gluten free graham crackers (homemade or store bought), store bought gluten free shortbread cookies or vanilla wafers, and gluten free pretzels or pretzel sticks, just to name a few.
Yes! In fact, it only gets better with time. It can be made up to 3 days in advance of serving, kept covered in the refrigerator.
Yes, by substituting the cream cheese with a dairy-free cream cheese.
More gluten free pumpkin recipes
- The BEST gluten free pumpkin bread recipe
- Gluten free pumpkin cream cheese muffins
- Gluten free pumpkin Bundt cake
- Gluten free pumpkin earthquake cake
- Gluten free pumpkin dinner rolls
- Easy pumpkin spice creme brulee
- Gluten free cream cheese pumpkin pie
- Gluten free pumpkin donuts
- Gluten free pumpkin pie recipe
- Gluten free pumpkin cupcakes
- The BEST gluten free pumpkin roll
Is it possible to have too many desserts on Thanksgiving? I think the answer to that question should always be NO! This Pumpkin Dip with Gluten Free Pie Crust "Chips" is the perfect munchie that won't feel like you're overindulging and will satisfy that sweet tooth.
Gluten Free Pie Crust Chips and Pumpkin Dip
Equipment
Ingredients
Pumpkin Dip
- 1 8oz (226g) package cream cheese, softened
- ½ cup (120g) canned solid pack pumpkin (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- 1 7oz (198g) container marshmallow cream
Pie Crust "Chips"
- ½ to 1 recipe Easy Gluten Free Pie Crust prepared per recipe instructions
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the pumpkin dip
- Beat cream cheese until smooth in a medium bowl. Add pumpkin puree, vanilla, and pumpkin pie spice (or cinnamon if using) and beat until well combined. Add marshmallow cream and mix until light and fluffy. Refrigerate for at least one hour.
Make the pie crust "chips"
- Preheat the oven to 350° F. Make pie crust according to recipe instructions, chilling as directed. Roll out the pie dough onto a lightly floured surface into approximately a 12-inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour.
- Combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon in small bowl. Sprinkle over rolled out pie crust. Using cookie cutters, stamp out leaf shapes (or any kind of small shape you'd like) and place onto a parchment-lined baking sheet, about 1-2 inches apart. Scraps can be rolled out again (and will be delightfully layered with cinnamon and sugar).
- Bake at 350° F for 15-17 minutes, or until lightly puffed and golden brown. Cool.
- When ready to serve, scoop pumpkin dip into a serving dish and surround with pie crust "chips" and anything else you'd like to serve with it (apple slices, store bought gluten free cookies, gluten free mini pretzels or pretzel sticks, etc).
Notes
Inspired by Pampered Chef’s Pie Crust Chips & Cinnamon Dip
Leave a Reply