Pumpkin Spice Cheesecake Dip NEW!

NEW ITEM!!

From Carmie's Kitchen...

One of our most popular cheesecake dip mixes for a reason.  Made with all natural pumpkin and cinnamon, this flavor is super tasty and a fall classic.  Can be made into a cheesecake dip, cheesecake pie, and traditional cheesecake.  Just add this mix to cream cheese and cool whip to make this tasty treat.

CHEESECAKE DIP MIX INSTRUCITIONS

Cheesecake Dip: Mix contents with 8 oz softened cream cheese until well blended, using
an electric mixer. Fold in 8 oz *non-dairy whipped topping. Refrigerate for a few hours
before serving. Enjoy with graham crackers, vanilla wafers, or fresh fruit!

Cheesecake Pie: Mix contents of 2 packages with 16 oz softened cream cheese until well
blended, using an electric mixer. Fold in 8 oz *non-dairy whipped topping and 14 cup
sour cream. Pour into a prepared 9" pie crust and refrigerate for a few hours before
serving.

Cheesecake: Mix contents of 2 packages with 16 oz softened cream cheese until well
blended, using an electric mixer. Fold in 8 oz *non-dairy whipped topping and place in a
prepared 9" graham cracker crust.
We recommend Cool Whip.

Carmie's Tip: For a tasty parfait, alternately layer prepared cheesecake dip filling with
whipped cream and fresh fruit. Variation: Substitute chocolate or shortbread crust for
graham cracker crust.

~RECIPE IDEA~

Carmie’s Kitchen Pumpkin Spice Pecan Pie

Ingredients:

1 refrigerated pie crust
1 pkg Carmie’s Kitchen Pumpkin Spice Cheesecake Dip Mix, divided
1-15 oz canned pumpkin*
5 eggs, divided
1/3 cup brown sugar
5 Tbsp melted butter, divided
1 cup light corn syrup
2 tsp vanilla
2 cups pecans
Whipped cream or vanilla ice cream
Directions:

1. Place one pie crust in the bottom of 9-inch pie plate; press firmly into the pan.

2. In a mixing bowl, combine canned pumpkin, 1/4 cup of Pumpkin Spice mix, 2 eggs, brown sugar and 3 Tbsp melted butter. Pour into pie crust.

3. Stir together remaining Pumpkin Spice mix, corn syrup, vanilla, 3 eggs, 1/2 cup sugar, 2 Tbsp melted butter and pecans.

4. Pour pecan mixture on top of pumpkin layer.

5. Bake at 350 degrees for 70-80 minutes or until done.

6. Top with whipped cream or ice cream and serve!

*Only use canned pumpkin, not pie filling

Carmie’s Tip: Pecan pies have a tendency to spill over (at least in my kitchen;)) so line a cooking sheet with foil before placing pie on it to bake.