Ingredients
1
tablespoon granulated sugar
1
teaspoon pumpkin pie spice
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
tablespoons butter, melted
1
package (8 oz) cream cheese, softened
1
cup canned pumpkin (not pumpkin pie mix)
1 1/4
cups powdered sugar
1 1/2
teaspoons pumpkin pie spice
1
teaspoon vanilla
Preparation
Heat oven to 425°F. In small bowl, mix granulated sugar and 1 teaspoon pumpkin pie spice. Set aside.
Unroll pie crusts on work surface; roll first crust into 12-inch round. Using 3-inch pumpkin or desired shape cookie cutter, cut about 18 pumpkins from crust, rerolling scraps as needed. Repeat rolling and cutting with second crust.
Place pumpkins 1 inch apart on large ungreased cookie sheets. Brush with melted butter. Sprinkle with sugar-pumpkin spice mixture.
Bake 6 to 8 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
Meanwhile, in large bowl, beat Dip ingredients with electric mixer on medium speed until smooth and creamy. Serve with pie crust pumpkins. Cover and refrigerate any remaining dip.
