Pumpkin Pierogis with Apple Bacon Cream Sauce

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.

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.