Black Cat Dippers with Pumpkin Pie Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Here's an easy recipe sure to impress party guests. The black cat cutouts that accompany the in-a-dash dip are prepared with convenient refrigerated pie pastry. Ingredients:
1 package (8 ounces) cream cheese, softened |
1 can (15 ounces) solid-pack pumpkin |
1 cup confectioners' sugar |
1 tablespoon pumpkin pie spice |
1 tablespoon honey |
1 package (15 ounces) refrigerated pie pastry |
1 egg |
1 tablespoon milk |
black paste food coloring |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat cream cheese until fluffy. Add the pumpkin, confectioners' sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.
2. Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess dough and reroll scraps if desired. Beat the egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.
3. Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats(3 cups dip).
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