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)
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 serving bowl and refrigerate for 15 minutes to firm up slightly.
Remove the bowl of pumpkin mix from the refrigerator and sprinkle the remaining 1⁄4 cup of sugar evenly 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.
Empty 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.