| This recipe is liked by 0 person(s). |
|
Black Cat Dippers with Pumpkin Pie Dip
Nb persons: 0
Yield: 2-1/2 dozen black cats(3 cups dip)
Preparation time:
Total time:
Source:
| 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).
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe