Gluten free pie crust chips and pumpkin dip? Yes please!! Cinnamon sugar pie crust “leaves” are dipped into pumpkin marshmallow dip that is OUT OF THIS WORLD!!!!
Is it possible to have too many desserts on Thanksgiving? I think the answer to that question should always be NO!! Every year my dad always tells my mom and I to go easy on the amount of stuff we make. He thinks just because there aren’t many of us we don’t need but a few things.
Sorry, Dad! Mom and I aren’t listening to you. Because we want a little of everything, not just turkey, mashed potatoes, and gravy. We want all the Thanksgiving things! The sweet potatoes. The veggie tray with dip. The rolls. The stuffing. The cranberry sauce. AAAANNNNNDDDD…all the desserts!
If you’re not indulgent in the rest of your life, the one time to definitely be indulgent is on Thanksgiving. So I say eat ALL THE FOOD, enjoy ALL THE FOOD, and have a great time!! We can all go back to normal the next day, if that’s what we want to do. Who’s with me?
HOW TO MAKE PIE CRUST CHIPS
I stumbled across a recipe similar to this years ago and pinned it on Pinterest. I just saw it the other day and knew I had to make it for Thanksgiving this year. I’m making enough pies to feed an army, but I think one more sweet thing won’t hurt a soul. And this seemed totally intriguing!
I used my own gluten free pie crust and I changed the dip entirely, and it seriously knocked my socks off! Not to mention it’s super duper easy so it could really come in handy for all those last minute people out there.
Roll out my gluten free pie crust, which is such a breeze to work with. You can cut little “chips” by using a small round cookie or biscuit cutter, but leaves using these pie crust cutters are just too cute. Sprinkle them with cinnamon sugar. Place them on a parchment-lined baking sheet and bake for about 15 minutes. Set aside to cool while you make the dip.
THE BEST PUMPKIN DIP EVER!
Ya’ll, I could seriously dip my shoe in this stuff and it’d still be good!! It’s silky smooth, creamy, and tastes like the inside of a pumpkin pie. I bet this dip would also be good spread on a pancake or waffle, rolled into a crepe, or dolloped on top of a piece of pie!!
In stand mixer or with a handheld mixer, beat cream cheese until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice (or cinnamon if using) and blend to combine. Stop mixer and scrape down sides before adding marshmallow cream and mixing until smooth and creamy.
For something a little different on your Thanksgiving dessert table, try this gluten free pie crust chips and dip. Then if someone wants to just “nibble” on dessert, they can pick up a pie crust chip and dip it. And then another, and another, and…you get the picture! So hard to stop at just one 🙂
Gluten Free Pie Crust Chips and Pumpkin Dip
Equipment
Ingredients
- Flaky All Butter Gluten Free Pie Crust, recipe follows
- 1 8 oz (226g) package cream cheese, softened
- ½ cup (120g) canned solid pack pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or ground cinnamon)1
- 1 7 oz (198g) container marshmallow cream
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Flaky All Butter Gluten Free Pie Crust
- 3 cups (420g) Kim's gluten free all purpose flour blend
- 1 teaspoon kosher salt
- 1½ cups (339g) butter, cut into ½-inch pieces and chilled
- 1 large egg, beaten and cold
- 1 tablespoon white vinegar
- ¼-⅓ cup (60-80ml) ice water
Instructions
Make the Pie Dough
- In bowl of a stand mixer (or large bowl with a handheld mixer) beat cream cheese until smooth. Add pumpkin, vanilla, and pumpkin pie spice (or cinnamon if using) and beat until well combined. Add marshmallow cream and beat well until fully combined.
- Pour the vinegar and beaten egg into the bowl and pulse to combine (or combine with a fork if not using a food processor).
- With the food processor running, slowly add water through the chute, a few tablespoon at a time. You may not need the full amount of water, depending on your climate. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
- Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.
- Preheat oven to 350° F. Roll out the 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. Using cookie cutters, stamp out leaf shapes (or any kind of small shape you'd like) and place on parchment-lined baking sheets, about 1-2 inches apart.
- Combine ¼ cup granulated sugar with 1 teaspoon ground cinnamon in small bowl. Sprinkle over pie crust "chips".
- Bake at 350° F for 15-20 minutes, or until lightly puffed and golden brown. Cool.
Make the Pumpkin Dip
- In bowl of a stand mixer (or large bowl with a handheld mixer) beat cream cheese until smooth. Add pumpkin, vanilla, and pumpkin pie spice (or cinnamon if using) and beat until well combined. Add marshmallow cream and beat well until fully combined.
- Pour into serving dish and chill for 2 hours before serving with pie crust "chips."
Notes
Inspired by Pampered Chef’s Pie Crust Chips & Cinnamon Dip
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