Sweet cream cheese and pumpkin dip with wonton chips

Ingredients:

Dip sauce

• 450 gr. pumpkin puree
• 250 g of cream cheese (curd cheese) at room temperature
• 1.5 cups powdered sugar, plus more if needed
• 1 tbsp. pumpkin pie spice
• Orange whipped cream, recipe included
• Crispy Candied Pumpkin Seeds, recipe below
• Sliced ​​green apples, for serving
• Fried wonton chips, for serving

Orange whipped cream

• 3/4 cup heavy whipping cream, chilled
• 1 tbsp. honey
• 1 tbsp orange liqueur
• Zest of 1/2 orange

Crunchy Candied Pumpkin Seeds

• 1 cup pumpkin seeds
• 3 tbsp (45 g) butter, melted
• 3 tablespoons of honey

Preparation:

1. In a bowl, combine the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice. Adjust the sweetness with a little more sugar, if needed.
2. Place the mixture in a serving bowl, add a generous dollop of orange whipped cream on top, and sprinkle with crunchy candied pumpkin seeds. Serve with sliced ​​green apples and fried wonton chips!
   
   Recipe cottage cheese and pumpkin dipping sauce.
   
   Orange whipped creamIn a chilled bowl, using an electric hand mixer or a blender fitted with the whisk attachment, beat the cream, honey, orange liqueur, and orange zest until stiff peaks form. Refrigerate for 2 hours.
   
   Crunchy Candied Pumpkin SeedsPlace the seeds in a bowl and cover with warm water. Add 1 tablespoon of salt, stir until dissolved, and let sit overnight to make the seeds easier to peel.
   
   Preheat oven to 150°C.
   
   Strain and dry the seeds completely. Roll in butter and honey and sprinkle with salt to taste. Place on a baking sheet and bake, stirring every 10-15 minutes, until golden brown, about 1 hour. Let cool.