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Black Cat Dippers with Pumpkin Pie Dip

 Black Cat Dippers with Pumpkin Pie Dip
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
24 ServingsPrep: 20 min. Bake: 10 min./batch

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.

2 of 2

Black Cat Dippers with Pumpkin Pie Dip (continued)

Directions (continued)

  • 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.