Black Cat Dippers with Pumpkin Pie Dip Recipe

Black Cat Dippers with Pumpkin Pie Dip RecipePhoto by: Taste of Home Black Cat Dippers with Pumpkin Pie Dip Recipe Rating 5

Here’s an easy recipe sure to impress party guests. The black cat cutouts that accompany the in-a-dash dip are prepared with convenient refrigerated pie pastry.—Diane Turner, Brunswick, Ohio

This recipe is:

Quick

Diabetic Friendly

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Black Cat Dippers with Pumpkin Pie Dip Recipe
  • Prep: 20 min. Bake: 10 min./batch
  • Yield: 24 Servings
20 10 30

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

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).

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.

Originally published as Black Cat Dippers with Pumpkin Pie Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p241

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Reviews for Black Cat Dippers with Pumpkin Pie Dip (4)

Black Cat Dippers with Pumpkin Pie Dip Recipe

Black Cat Dippers with Pumpkin Pie Dip

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Reviewed on Oct. 29, 2011 by administrator

don't roll the pie crust out as thin as it says, or all of your tails and legs will break off when you remove them from the baking sheet. using non-stick foil or a greased baking pan would probably also help with this.


Reviewed on Oct. 27, 2011 by LaNeil

This is a great recipe!! Being the shortcut cook that I am, I used cinnamon graham crackers insteadof the pie crust. Not as fancy as cutting the pie crust into shapes, but it worked for us. The dip is so good you can just eat it with a spoon!


Reviewed on Oct. 27, 2011 by ButterbeansMom

I haven't made this yet, but can see it will be delicious, like deconstructed pumpkin pie! I had to comment because you could easily change the cutout to a pumpkin or leaf shape with appropriate coloring and continue to use this GREAT idea well past Halloween! That's what I plan to do for our monthly "Wine Down" at my condo development, which will next fall after Halloween. Can't wait! You could also change the dip to a regular cream cheese-based dip of any of a variety of flavors and change the cutout shape and use this year-round! This is a keeper!


Reviewed on Sep. 11, 2011 by 1000fireflies

its like pumpkin pie but faster and the cats make it awesomely dif and sooo cute just love it will def go in my keep book BOO :)

 
 
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