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Black Cat Dippers with Pumpkin Pie Dip
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Yield: 2-1/2 dozen black cats(3 cups dip)
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TOTAL TIME: Prep: 20 min. Bake: 10 min./batch YIELD: 24 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 Tone's® Ground Cinnamon |
Nutritional Facts
1 black cat with 2 tablespoons dip equals 152 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 97 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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-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.
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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