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 Eggland's Best Egg 1 tablespoon milk Black paste food coloring 1/4 cup sugar 1/2 teaspoon ground cinnamonDirections
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.