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Pumpkin Pie and Caramel Dip

Pumpkin Pie and Caramel Dip

Recipe by Chris Falman

Instead of having an entire slice of pie for dessert, when you’re already stuffed, have a just a few pieces. And to make it even better, dip it in caramel.

Serves 10-12

Ingredients

Caramel Ingredients

  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • ½ tsp maldon salt
  • ⅓ cup water
  • 1½ cup granulated sugar

Caramel Instructions

Caramel can be scary if you’ve never made it before. I promise you, it’s not scary. Just be prepared and don’t have any distractions and you’ll be fine.

  1. Measure out the heavy cream and add the vanilla extract to it. Set aside.
  2. In a medium sized pot (the one I use is 7 inches wide by 4 inches high), add the water and granulated sugar. Stir together. Heat over high heat.
  3. Fill a small bowl or glass with water and put a pastry brush in it. Use the wet brush to wipe down the sides of the pot with the cooking sugar in it. It’s ok if a little water gets added. You don’t want any sugar to burn on the edges and ruin your caramel.
  4. Swirl the pot every so often. Keep an eye on it. It will look clear for a long time. Once it starts to color, don’t walk away. Swirl every now and then until the sugar is a dark amber color. Don’t judge without swirling the pot. Tilt the pot to see what the color is when there isn’t a thick layer of caramel. The bubbles will not be bubbling as rapidly and it will cool down.
  5. Turn the heat off. Add the heavy cream and vanilla mixture. Be careful. It will bubble and hiss and steam. When it has gone down, add in the salt and whisk until smooth. If the sugar is still clumpy, carefully stir over a low to medium heat until it has dissolved.
  6. Pour into a bowl to cool.

Caramel Dip Ingredients

  • 2 8 oz. packages cream cheese, room temperature
  • ¼ cup powdered sugar
  • ⅛ tsp kosher salt
  • ½ tsp vanilla extract
  • 1 cup caramel sauce (about what is made from above recipe)
  • ¾ cup heavy cream

Caramel Dip Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese through the vanilla extract until smooth. Scrape down the sides and bottom of the bowl. Add in the caramel and mix until smooth. Scrape down the sides and bottom once more. Make sure there are no chunks of cream cheese left.
  2. Add in ¼ cup of the heavy cream and mix on low until incorporated (too high and it will splash out of the bowl). Add another ¼ cup and mix. Add the last of the heavy cream and mix until smooth and incorporated. Stop the mixer. Scrape down the sides and switch to the whisk attachment. Whisk on high for about a minute until the mixture has become fluffy.
  3. You can store the dip in the fridge for a few days.

Pumpkin Pie Instructions

    Please note, it is easier and cleaner to cut the pie when it is still frozen. Use a warmed knife (under hot water) and wipe it down after every cut. Divide the pie into small pieces. Keep frozen until ready to serve. They will be easier to dip when slightly frozen.