Pumpkin Pierogis Recipe with Toasted Walnut Maple Cream Sauce
If you are looking for that unique and tasty meal for your next dinner, then my pumpkin pierogis with toasted walnut maple cream sauce are right for you.
Being a recipe of homemade pierogi, this recipe is going to take you a little more time to make. But what is great is that you can make the filled pumpkin pierogi ahead and freeze them for later. The best method to freeze is to line a clean baking sheet with filled pierogis before cooking. Set them all in the freezer for about two hours or more. Once frozen, take them off and place them in a freezer bag for easier storage. Freezing singlely will help them not to get stuck together or deformed or break open.
Making your homemade pierogis are easy and takes little ingredients. In fact, pierogi dough is the same dough to use for dumplings and potstickers. So it is quite versatile.
I like to use my KitchenAid Stand Mixer
Cost to make this recipe.
I calculated the recipe of pumpkin pierogi and cream sauce to cost about $6.29 or $1.05 per serving size. I love to make this recipe during the fall when pumpkins are in season. We make up the pumpkin puree from our homegrown pumpkins and saves us a little bit of money. A homesteader cost is more like $5.12 or $0.85 per serving size.
We love to hear from you, so comment and rate the recipe down below. Also, check out more of our pierogi recipe blog posts.
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Pumpkin Pierogis with Toasted Walnut Maple Cream Sauce
Ingredients
Pierogis
- Dough for pierogis, …[$0.81]
- 1 cups pumpkin puree, …[$1.25]
- 1/5 cup brown sugar, …[$0.09]
- 1/8 tsp. nutmeg, …[$0.05]
- salt and pepper to taste
Cream Sauce
- 1/2 cup walnuts, halved…[$1.06]
- 1/2 stick butter, …[$0.50]
- 2 tbsp. all purpose flour, …[$0.03]
- 1 cup heavy cream, …[$1.15]
- 1 cup milk, …[$0.23]
- 1/4 cup maple syrup, …[$1.12]
Instructions
Pierogis
- Prepare your dumpling dough.
- 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 boil for 5 minutes or until dough is cooked.
- 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
- Lay walnuts on baking dish and bake for 10 minutes on 350 degrees or until golden brown. Set aside.
- Melt butter in saucepan on medium and whisk in flour.
- Whisk in all cream and let mixture heat back up to start to thicken.
- Add maple syrup and toasted walnuts. Let heat for another 5-10 minutes on low heat.
- Serve over cooked pumpkin pierogis, ravioli, tortellini, etc.