Pumpkin Pie Dip

By barbsjustagirl

A fun way to eat pumpkin pie!

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

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