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Pumpkin Pie Crème Brulée Dip with Pork Rinds


  • 1 bag Southern Recipe Small Batch Apple Cinnamon Pork Rinds (limited edition) for dipping

  • 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)


  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 serving bowl and refrigerate for 15 minutes to firm up slightly.

  2. 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.

  3. 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.


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