Fall Goodies #10

Black Cat Dippers with Pumpkin Pie Dip

Sorry camera still not working, this is from Taste of Home

So the kids had this for snack yesterday and oh my gosh all I kept hearing was how good the dip was it was really funny.

Recipe

• 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-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.

EAT AND ENJOY