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