Ingredients

• One 15-ounce can pumpkin puree
• One 8-ounce package cream cheese, at room temperature
• 1 1/2 cups confectioners' sugar, plus more if needed
• 1 tablespoon pumpkin pie spice
• Spiked Orange Whipped Cream, recipe follows
• Crunchy Candied Pumpkin Seeds, recipe follows
• Sliced green apples, for serving
• Fried wonton chips, for serving
• 3/4 cup whipping cream, chilled
• 1 tablespoon honey
• 1 tablespoon orange liqueur
• Zest from 1/2 orange
• 1 cup pumpkin seeds
• Kosher salt
• 3 tablespoons butter, melted
• 3 tablespoons honey

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Instructions

1. Watch how to make this recipe.
2. Whisk together the pumpkin puree, cream cheese, confectioners' sugar and pumpkin pie spice in a bowl. Adjust the sweetness if necessary with a little more sugar.
3. Place the mixture in a serving bowl, dollop a large portion of Spiked Orange Whipped Cream on top and sprinkle with Crunchy Candied Pumpkin Seeds. Serve with sliced green apples and fried wonton chips!
4. In a chilled bowl using an electric hand mixer or stand mixer with a whisk attachment, whip together the cream, honey, orange liqueur and orange zest until the mixture forms stiff peaks. Refrigerate until chilled, up to 2 hours.
5. Add the seeds to a bowl and just cover with warm water. Add 1 tablespoon salt, stir to dissolve and let sit overnight to draw out the pulp (this gives a super crunchy seed!).
6. Preheat the oven to 300 degrees F.
7. Strain and completely dry the seeds. Coat in the butter and honey and sprinkle with salt to taste. Spread on a baking sheet and bake, stirring every 10 to 15 minutes, until golden brown, about 1 hour. Let cool (they will crisp up further as they cool).