{Gluten and Dairy Free} Pumpkin Pie Dip with Cinamon and Sugar Tortilla Chips

I am excited about this idea for pumpkin pie dip.  It looks SO good.  Shugary Sweets came up with this great idea here. I tweaked it a fair bit to make it gluten and dairy free. I put my changes in bold. Again, to see  the original, you can go here.

photo from shugarysweets.com

Pumpkin Pie Dip

Rating: 5

Prep Time: 1 hour

Cook Time: 12 minutes

Yield: serves 8-10

Ingredients

For the Dip:
• 6 oz Dairy Free Vanilla Greek Yogurt
• 1/2 cup light brown sugar, packed
• 1 can (15oz) pure pumpkin puree
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp allspice
• 4 oz Whipped Coconut Cream (see my note below for recipe) or non-dairy soy or rice cream in freezer section of store
For the Baked Chips:
• 6 (8inch)  gluten free flour tortillas
• 1/4 cup unsalted Earth's Balance (melted) or grapeseed oil
• 1/2 cup cinnamon/sugar mix

Instructions

1. For the dip, whisk yogurt with sugar and pumpkin until combined. Add in seasonings. Fold in whipping cream and refrigerate dip for at least one hour to allow flavors to mingle. Serve cold!
2. For the chips, brush butter on each tortilla and sprinkle with cinnamon sugar mixture. Stack until all tortillas have been buttered then cut into wedges. Bake tortilla wedges in single layer on a cookie sheet in a 350 degree oven for 12-14 minutes. Cool and enjoy. Store in an airtight container for up to 2 days.

Notes

** To Make Coconut Cream: Use a can of coconut milk. Refrigerate overnight. Skim off the fat. In a bowl whip just the fat portion with 2 TBS powdered sugar.