Pumpkin Dip with Pecan Pie Sauce

Pumpkin Cheesecake Dip

1 (8 oz) block cream cheese

1 (14.5 oz) can of pumpkin puree

½ c. brown sugar

1 t. pumpkin pie spice

OR ½ t. cinnamon & ½ t. pumpkin pie spice

½ t. salt

1 t. vanilla

Cream together ingredients until smooth.

Cool completely.

Pecan Pie Topping

• 2 c. pecans, chopped

• ½ c. (1 stick) butter (must be butter)

• 1 c. brown sugar

• ½ c. heavy whipping cream

• 1 t. vanilla

INSTRUCTIONS

• Heat butter and sugar in small sauce over medium heat until bubbling, stirring constantly.  Let it simmer while stirring for 3 minutes.  

• Carefully add cream and boil for another 3 minutes until mixture thickens. 

• Remove from heat and carefully add vanilla. 

• Stir in pecans. 

• Cool before layering over cream cheese mixture.

Serve with pie crust, graham crackers, vanilla wafers, or apples.