Black Cat Dippers with Pumpkin Pie Dip Recipe

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Black Cat Dippers with Pumpkin Pie Dip Recipe
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  1. 1 package (8 ounces) cream cheese, softened
  2. 1 can (15 ounces) solid-pack pumpkin
  3. 1 cup confectioners' sugar
  4. 1 tablespoon pumpkin pie spice
  5. 1 tablespoon honey
  6. 1 package (15 ounces) refrigerated pie pastry
  7. 1 Eggland's Best Egg
  8. 1 tablespoon milk
  9. Black paste food coloring
  10. 1/4 cup sugar
  11. 1/2 teaspoon ground cinnamon
  1. 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.
  2. 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.
  3. 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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