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.
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!
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.
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!).
Preheat the oven to 300 degrees F.
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).
Recipe courtesy of Jeff Mauro