Pumpkin-Licious Pie

A delicious pie recipe featuring a Cinnamon Honey Dipping Pretzel crust and a mixture of Pumpkin Curd & Tart Filling, whipped topping, cream cheese and sugar.

Ingredients

3 Tbsp. Butter, melted
6 oz. bag Robert Rothschild Farm Cinnamon Honey Dipping Pretzels
1 jar Robert Rothschild Farm Pumpkin Curd & Tart Filling
4-6 oz. Whipped topping
8 oz. Cream cheese
1/8 cup Sugar

Directions
1. Crush Cinnamon Honey Dipping Pretzels to a fine consistency. Add sugar and butter and blend all together. Press onto bottom and sides of a pie dish. Bake at 350 degrees F for 10 minutes. Cool.
2. Blend cream cheese with Pumpkin Curd & Tart Filling until smooth. Gently fold with whipped topping. Pour into cooled pie crust and refrigerate for 2-4 hours. Slice and serve.