Fall is here, Thanksgiving is a little over a month away so it is time to think of Pumpkins! This week’s ingredient was pumpkin, and it is a 2 for 1 for you all today. I made one base and tried two different ways of using it.

First we have this Pumpkin Pie Pockets and we also have Pumpkin Pie Cups. I didn’t have enough pie crusts to make a full dozen pockets so got creative and made the Cups, which you can see here. This recipe made 6 Pockets and 1 dozen Pumpkin Pie Cups.dumplingpirogimaker

I went to the Kitchen Collection store at the mall today and they had this Dumpling & Pirogi Maker for $4.99. I didn’t even realize at first there were three different sizes inside.PumpkinPiePockets3


Pumpkin Pie Pockets

Makes 12

2 Packages Refrigerated Pie Crusts (Two in a package) Let them get to room temperature.crust

15 oz. Canned Pumpkin
6 oz. Evaporated Milk
1 Egg
3/4 cup Sugar
2 Tsp. Cinnamon
1/2 Tsp. Salt
3 Tbsp. Flour

Preheat oven to 350 degrees.
Mix all of the ingredients above until blended well.pumpkinmixture

Use the Dumpling Maker:
Lay out your dough. Use the bottom of the Dumpling Maker to cut the circle, place on top of maker, put in filling (book suggests 1 tsp for Small, 2 tsp for Medium, and 3 tsp for Large), close and place “pocket”¬†on a Parchment Paper lined baking sheet.PocketMaker

Sprinkle with cinnamon and bake for 30 minutes. Serve with whipped topping. Store leftovers in refrigerator.PumpkinPiePockets3

This was really good..just like pumpkin pie! The filling oozed out a tiny bit, but having the paper helped keep it from sticking and burning. My daughter loved it and couldn’t wait to try the Pumpkin Pie Cups next.


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