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Ingredients
- 1 package (8 ounces) cream cheese, softened (I used
- low-fat)
- 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
- 1/4 cup sugar or Splenda
- 1/2 tsp. ground cinnamon
Details
Servings 30
Preparation time 5mins
Cooking time 12mins
Preparation
Step 1
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 inch thickness. Using a pumpkin shaped cookie cutter cut shapes. Remove excess dough and reroll scraps.
3. Combine sugar/Splenda and cinnamon; sprinkle over cutouts.
4. 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 cutouts and 3 cups dip
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