Black Cat Dippers with Pumpkin Pie Dip
Makes 2 1/2 Dozen Dippers & 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
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
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:
- 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.
- Roll out each pie pastry directly on an ungreased baking sheet to 1/8-inch thickness. Cut with a floured 2-inch cat-shaped cookie cutter, leaving at least 1 inch 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.
- Bake at 400
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