pumpkin pie crème brulée dip for pork rinds

-serve with Apple Cinnamon Pork Rinds

It is hard to come up with fun and new ways to entertain during the holidays. This is a creative one that will have everyone asking for the recipe. The dip can be made ahead, then just add the remaining sugar and torch the top!

Fire Roasted Hatch Chile Salad

Ingredients:

  • 1 4oz. Bag Southern Recipe Small Batch Pork Rinds, Apple Cinnamon

  • 1 can (15 oz.) Pumpkin Puree

  • 1 8 oz. Cream Cheese

  • 1⁄2 tsp. Ground Cinnamon

  • 1⁄2 tsp. Ground Ginger

  • 1 Orange, zested

  • 1 Tbsp. Grand Marnier (optional)

  • 3⁄4 cup Granulated Sugar (1⁄2 cup in mix, 1⁄4 cup brulée top)



Directions:

  1. Add the pumpkin puree, cream cheese, cinnamon, ginger, orange zest, Grand Marnier and 1⁄2 cup of the sugar (reserving 1⁄4 cup for later) to the bowl of an electric food processor. Run the food processor until the mix is completely smooth and silky. Add the mixture to a service bowl and refrigerate for 15 minutes to firm up slightly.

  2. Remove the bowl of pumpkin mix from the cooler and sprinkle evenly the remaining 1⁄4 cup of sugar on top. With a kitchen torch char the sugar evenly until the sugar is melted and caramelized. Let the bowl sit to cool and the sugar will harden like a sheet of candy over the pumpkin pie dip.

  3. Open and empty out a bag of Southern Recipe Small Batch Apple Cinnamon Flavored Pork Rinds onto a large serving platter. Place the bowl of Pumpkin Pie Crème Brulée in the middle of a platter of rinds and serve to dip away the holiday.