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
- 1–15 ounce can pumpkin (1 3/4 cups)
- 3/4 cup whole milk
- 1/4 cup heavy cream
Instructions
for dough:
- 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.
- Work the egg into the flour. Slowly add the water to the flour mixture, mixing it in as you go
- Knead dough until smooth. Cover and set aside.
for the filling:
Preheat oven to 350° F
- Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
- Pour into a buttered baking pan (pie pan, cake pan, or square baking dish).
- Bake approximately 60 minutes, until a knife inserted in the center comes out clean.
- Cool.
to assemble:
- Roll the dough out very thin, approx 1/16 inch.
- Cut into round circles (about 3-inches) using a glass or a cookie cutter.
- Add a spoonful of the filling to the center of each circle.
- Fold the dough around the filling, sealing the edges, creating a half-circle.
- 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.
- 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