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sweet pumpkin pierogi

Sweet Pumpkin Pierogi

  • Author: polishhousewife
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: about 60 pierogi 1x
  • Category: dessert
  • Method: cooking & baking
  • Cuisine: Polish

Description

This is an amazing sweet pumpkin custard, ideal for dessert pierogi or a pie filling.


Ingredients

Scale

for dough:

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup boiling water

for filling:

  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 115 ounce can pumpkin (1 3/4 cups)
  • 3/4 cup whole milk
  • 1/4 cup heavy cream

Instructions

for dough:

  1. Place the flour on a clean work surface (or in a bowl), add the salt. Make a well in the top of the flour and add the egg.
  2. Work the egg into the flour. Slowly add the water to the flour mixture, mixing it in as you go
  3. Knead dough until smooth. Cover and set aside.

for the filling:

Preheat oven to 350° F

  1. Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
  2. Pour into a buttered baking pan (pie pan, cake pan, or square baking dish).
  3. Bake approximately 60 minutes, until a knife inserted in the center comes out clean.
  4. Cool.

to assemble:

  1. Roll the dough out very thin, approx 1/16 inch.
  2. Cut into round circles (about 3-inches) using a glass or a cookie cutter.
  3. Add a spoonful of the filling to the center of each circle.
  4. Fold the dough around the filling, sealing the edges, creating a half-circle.
  5. When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes until they float to the top.
  6. Serve with whipped cream or a sprinkle of cinnamon sugar.

Notes

  • The filling will also make a 9-inch pie.
  • I was out of brown sugar when preparing this, so I for 1/4 cup brown sugar, I substituted 2 tablespoons of sugar and 2 tablespoons of (real) maple syrup.
  • We ate these with whipped cream. Rather than add vanilla extract as I prepared it, I added a shot of whiskey (to 2 cups of cream). The flavor was subtle and went really well with the pumpkin.

Keywords: pumpkin pierogi, sweet pumpkin pierogi, pumpkin pie filling