Pumpkin Pie-rogi

What do you get when you combine pierogi with everyone’s favorite seasonal fall flavor? You guessed it – the Pumpkin Pie-rogi! I know, I know, it’s corny…..and you all saw it coming a mile away. But let me tell you, these are fantastic.

Not only is the filling a velvety pumpkin pie pudding, the dough takes this pierogi to the next level, mixing actual graham cracker crumbs and fall spices into a traditional pierogi shell.

Top this off with homemade roasted maple pecans and some whip cream or ice cream and you are in for a perfect fall treat.

Pro- tip: use any left-over pumpkin filling as a dip for graham crackers or fruit.  

RECIPE: Pumpkin Pie-rogi

Ingredients

For the Dough

• 1.5 cups flour

• 1/2 cup graham cracker crumbs (about 3 whole graham crackers)

• 1/4 tablespoon cinnamon and nutmeg

• 1/2 table spoon brown sugar

• 2 table spoons Greek yogurt

• 1 egg

• 1 tablespoon Softened Butter

• Pinch of Salt

• 1/3 cup warm water

For the Filling

• 1 cup pumpkin puree

• 1 pack vanilla instant pudding

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1.5 tablespoon maple syrup

• 1 cup half and half or whole milk

• 1/2 cup cream cheese (softened)

• Chopped pecans (optional)

For the Roasted Maple Pecans topping (adapted from this recipe):

• 1 cup chopped raw pecans

• 1 tablespoon maple syrup

• 1/4 teaspoon cinnamon

• pinch of salt

Additional topping:

• Whip cream or ice cream (vanilla or cinnamon are my favorites)

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To Do:

Dough:

In a medium bowl or on a countertop, mix flour, graham cracker crumbs (use a food processor to crush 3 graham crackers), egg, greek yogurt, brown sugar, spices, salt, and butter. As you mix, start to add water, about a quarter cup at a time. Knead until it forms a dough ball, about the consistency of play-dough. The dough will likely seem quite dry as you start kneading, but keep going until you are able to form a ball.  Cover the dough with the bowl and let rest for about 15 minutes.

I recommend making the filling while the dough rests.

Filling

While dough is resting, prepare the filling. In a large bowl, combine the pumpkin puree, milk, softened cream cheese and maple syrup. Mix with a stand or hand mixer until combined. Add in instant pudding, cinnamon and nutmeg and continue to mix until smooth. Cover and refrigerate allowing the filling enough time to set (about 5 minutes).

Prepare Maple Roasted Pecan Topping: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Combine chopped pecans, maple syrup and cinnamon. Then spread nuts out on a lined baking sheet and sprinkle with sea salt. Roast for about 5 minutes. Let cool and set aside.

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Assemble

Using a pasta roller or a rolling pin, roll the dough until it is about 1/8 inch. If you are using a pasta roller, start with a larger (wider) setting and run the dough through multiple times, gradually decreasing to thinner settings.

Use a circle cookie cutter or glass cup to cut out 2-3 inch rounds. Put circle of dough into pierogi crimper and fill with about 1 tsp. of pumpkin filling (load these up as full as you can, but be careful not to overfill or it will seep out the edges and you won’t get a good seal). Sprinkle pecans on top of pumpkin filling. Then wet one side of pierogi with water and pinch shut.

Trim excess edges if needed.

Cook

Place pierogi in boiling water. Once they rise to the top continue to cook for 2-3 minutes and then remove with slotted spoon. Gently dry off the pierogi.

Heat butter and about a tablespoon of brown sugar in a medium frying pan. Once butter/sugar is warm and begins to bubble, place pierogi in the pan. Allow each side to lightly crisp up. Be care not to overhead butter/sugar as it can burn.

Serve warm and top with roasted maple pecans and whip cream or ice cream.