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Black Cat Dippers with Pumpkin Pie Dip

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. —Diane Turner, Brunswick, Ohio
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 2 dozen (3 cups dip)

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
  • 2 sheets refrigerated pie crust
  • 1 large egg
  • 1 tablespoon 2% milk
  • Black paste food coloring
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat oven to 400°. In a large bowl, beat cream cheese until fluffy. Add pumpkin, confectioners' sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.
  • Roll out each pie crust 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 crust and reroll scraps if desired. Beat egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.
  • Bake until edges begin to brown, 6-7 minutes. Remove from pans to wire racks to cool. Serve with pumpkin dip.
Nutrition Facts
1 pastry with 2 tablespoons dip: 152 calories, 8g fat (4g saturated fat), 18mg cholesterol, 97mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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