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!!!!
1½cups (339g)butter, cut into ½-inch pieces and chilled
1largeegg, beaten and cold
1tablespoonwhite vinegar
¼-⅓cup (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
Pie crust “chips” will keep at room temperature, very loosely covered or in a covered glass container (the glass helps keeps the pie crust crispy) for about 2-3 days. The dip will keep in the refrigerator for the same amount of time.