[cooked-sharing]
1 -9 inch unbaked pie crust
2 Tbsp Jimmy’s Caramel Dip
2 cups of pumpkin puree
1- 8 oz package cream cheese
½ cup white sugar
¼ cup brown sugar
1 tsp cinnamon
½ tsp dry ginger
¼ tsp nutmeg
¼ tsp salt
3 eggs
2 Tbsp heavy cream
1 tsp vanilla
3-4 Tbsp Jimmy’s Caramel Dip
1 cup of pecans + 1 Tbsp Jimmy’s Caramel Dip
1
Preheat oven to 350 degrees
2
Drizzle the 2 Tbsp. of Jimmy’s Caramel Dip over the pie crust.
3
Beat cream cheese and sugar until smooth
4
Add pumpkin puree and dry spices, beat until well blended
5
Beat in eggs, heavy cream and vanilla just until blended
6
Pour filling into the pie shell
7
Coat the pecans in Jimmy’s Caramel Dip and set aside
8
Bake pie for 20 minutes and spread caramel coated pecans on top of pie, evenly
9
Bake for another 30-35 minutes (it will be a little jiggly in the middle but set at edge).
10
Cool pie to room temperature and add remaining caramel.
11
Refrigerate for 2-3 hours before serving.
Ingredients
1 -9 inch unbaked pie crust
2 Tbsp Jimmy’s Caramel Dip
2 cups of pumpkin puree
1- 8 oz package cream cheese
½ cup white sugar
¼ cup brown sugar
1 tsp cinnamon
½ tsp dry ginger
¼ tsp nutmeg
¼ tsp salt
3 eggs
2 Tbsp heavy cream
1 tsp vanilla
3-4 Tbsp Jimmy’s Caramel Dip
1 cup of pecans + 1 Tbsp Jimmy’s Caramel Dip