Every now and then you need a relatively simple dessert. You need something that comes together quickly, without any fancy ingredients and that everyone will love. And if you need this recipe in the fall…you obviously need it to be pumpkin. While my pumpkin spice …
Happy Monday!! Why am I so excited about a Monday you may ask? Well, that’s because today is one of the best days of the year! It’s the Virtual Pumpkin Party! An annual event where almost 100 bloggers post everything PUMPKIN all day long. Even …
Harry Potter and pumpkins…could there be any two things I love more?! Well besides dogs. And Christmas. And the ocean. And wine. Ok so maybe I love a lot of things. But I really love Harry Potter (as evidenced by my bachelorette party). I also really love pumpkins, which is why I signed up to be a part of the third annual Virtual Pumpkin Party!
I never knew how many ways you can use pumpkin until I started reading through these Pumpkin Party recipes. Our previous creations were Layered Pumpkin Cheesecake, Pumpkin Pie Ice Cream and Pumpkin Pancakes. If you head over to the Virtual Pumpkin Party page, you can see ALL the submissions and get some great ideas. I’m still dying to try Pumpkin Butter Pop Tarts from last year’s event…I can only imagine what the other bloggers will come up with this year!
If you’re not familiar with Harry Potter, while riding the Hogwarts Express a trolley goes around the train selling food like these pumpkin pasties! They are essentially a hand pie, a pastry dough filled with a creamy pumpkin filling. The internet seems at odds of whether the filling should be sweet, like an American pumpkin pie, or savory, like an English Cornish pasty, so I decided to make both!
While homemade pie dough is super easy and would probable make these even more delicious, I cheated and took the short cut of pre-made pie dough. No judgment here, do whatever you need to do! The sweet version is filled with pumpkin and warm fall spices, like a mini pumpkin pie, while the savory is paired with a sharp cheddar cheese, garlic and sage. I was most excited to try the savory and it did not disappoint. The sweet is great too, but I am just really into the savory pumpkin flavors this year!
Whether you are having a Harry Potter themed party (because let’s be honest, who wouldn’t want one of those?) or need a festive fall dish for a potluck or Thanksgiving, these pumpkin pasties will be a hit with wizards and muggles alike!
~Stephanie
Sweet & Savory Harry Potter Pumpkin Pasties (recipe adapted from Bijoux & Bits)
Sweet Version (makes about 10)
1 package refrigerator pie dough
1 cup pumpkin puree
2 tbsp sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or 1/4 tsp each of nutmeg, allspice, ginger and cloves)
1 tbsp melted butter
1 egg (can be used for both batches)
Savory Version (makes about 10)
1 package refrigerator pie dough
1 cup pumpkin puree
1/4 tsp salt
1/4 tsp pepper
1/2 clove minced garlic
1 tbsp chopped fresh sage
1/4 cup shredded sharp cheddar cheese
1/8 cup shredded parmesan cheese
1 tbsp melted butter
1 egg (can be used for both batches)
Preheat oven to 400F.
Let pie dough thaw at room temperature for 15 minutes.
While dough is thawing, combine all the “sweet” ingredients (except the egg) in a small mixing bowl and all the “savory” ingredients in a another bowl (minus the egg again). Set aside.
On a floured surface, roll each sheet of dough to 1/8″ thickness. Using a biscuit or pastry cutter, cut 4″ circles out of dough. Re-roll scraps and cut more circles, continuing until dough is gone.
Spoon about 1/2-1 tsp of filling into the middle of each circle, then fold over and crimp edges to form a half moon shape. Make sure edges are crimped tightly, or you will lose your filling!
Cut a few small slits for air vents in the top of the pasties. I did two different shapes to distinguish sweet versus savory.
Place pasties onto parchment lined baking sheets. Whisk egg in small bowl and gently brush the egg wash over the pasties.
Bake for 13-15 minutes, or until they have turned golden brown. Let cool on wire rack and store in air tight container.
It’s once again time for the #VirtualPumpkinParty put on by Sara at Cake Over Steak and Aimee from Twigg Studio. If you remember from last year, a huge group of bloggers all posted pumpkin recipes on the same day and we had so much fun, …
Pumpkin Pie is my favorite. It’s a classic! It is a staple in most homes on Thanksgiving and also on Christmas. Why do we only get to eat this pie once or twice a year?! It really is a shame. Since I wouldn’t be with …
I hope you’re ready for pumpkin overload, because today is the Virtual Pumpkin Party! Us and a bunch of other bloggers are all posting pumpkin recipes today, just in time for your Halloween and fall festivities.
A new Dairy Queen just opened near us, which is perfect timing for me to get the seasonal pumpkin pie blizzard. Then Kelly sent me a recipe for an easy no-churn pumpkin pie ice cream and as usual, I figured I should probably just make it myself instead of going out and buying it.
Speaking of buying things, did you know you can buy store-bought ginger snaps?! I had no idea! They are crumbled up in the ice cream, but they’ve also been my afternoon snack the last few days. I can’t get enough.
It only takes about 15 minutes to whip up the ice cream, and the hardest part is waiting for it to freeze. Your patience will be rewarded with a sweet fall treat, filled with spiced ginger snaps and just the right amount of pumpkin flavor.
What I love most is that this is one of the few cold desserts this time of year. If you’re in a warm weather place like me and Mother Nature doesn’t quite seem ready for fall, this is a perfect option for you to get some of that festive pumpkin in your life.
Over 70 bloggers participated in this #VirtualPumpkinParty! Check below the recipe to see the full list of pumpkin treats, both savory and sweet. And don’t forget about Kelly’s Pumpkin Pancakes!
It’s finally Fall. That means it’s time for college football, peppermint mochas, Halloween candy (I would emphasize candy corn but I can’t stand it!), pretty colored leaves, apple cinnamon candles, apple cinnamon desserts, the World Series (sadly our man Buster Posey won’t be there…), Thanksgiving prep, …
How is October halfway over?! I know technically pumpkin is still in season until the holidays are over, but to me…October is the month of pumpkin. Not only am I obsessed with pumpkin flavored everything, each year I have to go to a pumpkin patch and …
It’s funny, but I don’t remember my grandma baking cookies. Like…ever.
I remember her making homemade tortillas without a recipe. I remember her teaching me to add sugar to my “healthy” cereals to make them taste better. I remember her house always had nuts and we would have so much fun using the nutcracker to open them. But I do not remember cookies.
When I was visiting my family last week my mom asked if I was going to make Grandma’s pumpkin cookies this fall. I looked at her and said “Huh? ” I mean, I know I have a recipe for pumpkin cookies. And yes, I have it handwritten from my mother. But…these are Grandma’s cookies? How did I not know that?!
We don’t get to see my grandma very often, maybe once a year or so, and it’s always a little bittersweet. Her memory is going and it can be hard for everyone. She’s always remembered my sister and I when we visit, but that’s not always the case with the other cousins. We often end up having the same conversation over and over again, and I think she asks me if I have a boyfriend on average 12 million times. It’s always funny the things she holds on to though. Last time it was the rip in my jeans: “Can’t your mother afford clothes that don’t have holes in them?!” Or Dad’s hair that was longer than normal: “Did you get a perm??”
These pumpkin chocolate chip cookies have always been a fall favorite of mine, but now that I know the recipe comes from Grandma? They’re even more special. I’m headed to Salt Lake City this weekend and am hoping I’ll get to stop in and see her. Maybe I’ll bring some cookies to share with her too and we can talk about how I’m still too young to date.
~Stephanie
Pumpkin Chocolate Chip Cookies (Grandma Lujan)
2 c flour
1 tsp baking powder
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 c shortening
1 c sugar
2 eggs
1 c canned pumpkin
1 c chocolate chips (or raisins, walnuts, etc.)
Combine flour, baking powder, salt and spices in a medium mixing bowl. Set aside.
Cream shortening and add sugar, beating until fluffy.
Add eggs one at a time, then add pumpkin. Mix until combined.
I know what you’re thinking, “Didn’t Kelly just make oatmeal cookies?” You’re right, I did, (check it out here) but as I was making these cookies last night, which were originally going to be pumpkin snickerdoodles, I had the sudden urge to add oatmeal. I …