Pumpkin Pierogis with Apple Bacon Cream Sauce Recipe
Pumpkin pierogis are something that I have yet to find in the grocery stores. They are so unique and surprisingly quite yummy. They are easy to make and are great to make and freeze in large batches.
I like to freeze my made up pierogis on a baking sheet and then store the frozen pockets in a large Ziploc bag. You can pull them out at any time and cook as many as needed for all sorts of different dinners or snacks.
Pumpkin pierogis are great to use up garden pumpkin puree. The cream sauce goes hand in hand with the pumpkin filling. The sauce loaded with sweet and fresh apples along with salty, crispy bacon. These two ingredients give a basic cream sauce a kick of flavor and uniqueness.
Cost to make this recipe.
Purchasing all the ingredients from the store, I have calculated this recipe costing around $7.81 or $1.95 per serving size.
As homesteaders, there are a few ingredients we grow in our backyard that save money on this recipe. The pumpkin puree, garlic, onion, and apple are just such ingredients. Our homesteader cost comes down to $5.08 or $1.27 per serving size for a healthy portion of
We love to hear from you, so comment and rate our recipe down below. Also, check out more of our pierogi entrée recipe blog posts.
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Pumpkin Pierogis with Apple Bacon Cream Sauce
Ingredients
Pumpkin Pierogis
- Dough for pierogis, raviolis, tortellini, wontons or any other form of dumpling.
- 1 cups pumpkin puree, …[$1.25]
- 3 tbsp brown sugar, …[$0.09]
- ⅛ tsp. nutmeg, …[$0.01]
- salt and pepper to taste
Cream Sauce
- ½ large onion, chopped…[$0.50]
- 2 cloves garlic, minced…[$0.35]
- 7 slices bacon, chopped small…[$3.22]
- 1 whole apple, chopped small…[$0.63]
- 2 tbsp. butter, …[$0.25]
- 2 tbsp. all purpose flour, …[$0.02]
- ¾ cup milk, …[$0.17]
- ¾ cup heavy cream, …[$1.32]
Instructions
Pumpkin Pierogis
- Prepare your dumpling dough. You can find the details from the link in the post.
- Combine pumpkin puree, brown sugar, nutmeg, salt and pepper in a bowl and mix well.
- Spoon appropriate amount of pumpkin mixture into center of dough. Somewhere between 1-2 tablespoons.
- Crimp edges and set aside for cooking later.
- To freeze for later, lay pumpkin pockets on a baking sheet and freeze for about 4 hours. Take out and store in plastic freezer bags for later use.
Cream Sauce
- Sauté onions, garlic, and bacon for about 5 minutes or until bacon starts to cook but not completely done.
- Add chopped apple to pan and cook for another 5 minutes or until bacon is completely cooked and apples are soft. Take off heat and set aside.
- In a medium pot melt butter and whisk in flour to make thick paste.
- Whisk in cream and milk. Add apple bacon mixture and bring to a simmer to thicken sauce and keep warm. Make sure not to burn the bottom of sauce.
- In bacon pan, sauté the raw pumpkin pierogis for a few minutes on each side until browned.
- Pour warm cream sauce on top of cooked pierogis and serve.