Gluten free pie crust chips and dip? Yes please!! Cinnamon sugar pie crust "leaves" are dipped into pumpkin marshmallow dip that is OUT OF THIS WORLD!!!!
Best Gluten Free Pie Crust for single crust pie(or any other pie crust of your choice)
cinnamon sugar for sprinkling
Instructions
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 until pie crust "chips" are ready.
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Roll out pie crust according to recipe instructions. Cut out with cookie cutter, pie crust cutters, or round biscuit cutters (or they can even be cut into strips).
Place pie crust "chips" on baking sheet and sprinkle with a mixture of cinnamon and sugar (½ cup of sugar and 1½ teaspoon of cinnamon).
Bake for about 15 minutes, or until puffed and golden brown. Cool.
Serve "chips" alongside dip for dessert or as a sweet appetizer.
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.
Keyword Gluten Free, pie crust, pie crust chips, pumpkin dip