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14 Pumpkin Recipes That Are Anything But BasicYou'd be surprised how many tasty tricks pumpkin has up its sleeves |
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Ingredients:
Savory version:
7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
1 Tbsp butter
1/2 clove garlic, minced
1/4 cup cheddar cheese, shredded
1/8 tsp sage
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp black pepper
1 package refrigerated pie dough
Flour for dusting
1 egg, slightly beaten for egg wash
Sweet version:
7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
1 Tbsp butter
1 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp allspice
2 Tbsp sugar or granulated sugar substitute
1 package refrigerated pie dough
Flour for dusting
1 egg, slightly beaten for egg wash
Directions: Thaw pie dough in refrigerator overnight.
Preheat oven to 400F. Place parchment on (or grease) two half-sheet pans. Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings (or just seasonings and sugar for the sweet version). Set aside.
Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.
Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut three tiny slits into the top of each to vent.
Transfer pasties to baking sheets, and brush each with egg wash. Bake for about 15-20 minutes until lightly golden. Transfer to a cooling rack and let cool for 5 minutes before diving in.
Recipe via bijouxandbits.com
SEE NEXT PAGE: Nutella Pumpkin Crepes
