Pumpkin Pie Crème Brulée Dip with Pork Rinds

Ingredients

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

• 1 can (15 oz.) Pumpkin purée

• 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 for mix, 1/4 cup for brûlée top)

Directions

1. In a food processor, combine pumpkin purée, cream cheese, cinnamon, ginger, orange zest, Grand Marnier, and 1/2 cup sugar.

2. Blend until smooth and silky, then transfer to a serving bowl. Refrigerate for about 15 minutes to firm slightly.

3. Remove from the fridge and evenly sprinkle the remaining 1/4 cup sugar over the top.

4. Using a kitchen torch, gently melt and caramelize the sugar until golden and glassy. Allow to cool so the top hardens into a crisp brûlée layer.

5. Arrange Southern Recipe Small Batch Apple Cinnamon Pork Rinds around the bowl and serve for dipping — a sweet, crunchy twist on a holiday favorite.