This idea was the first thing that came to me when I was trying to think of seasonal pumpkin dishes. Mostly because ever since Andrew’s mom got us a pierogie cookbook I’ve been dying to try to make some. But there was one thing the cookbook was missing and that was Pumpkin pierogies! So, using the standard dough recipe, I was able to come up with my own delicious filling full of rich seasonal flavors.
Don’t get me wrong, there is nothing wrong with a standard pierogie. They’re probably one of my favorite foods. I mean, technically they’re my three favorite foods combined (potato, bread and cheese) but I digress. There are about 1000 regular pierogie recipes on the internet so I wanted to do something a little bit different and these turned out great!
The thing nobody tells you when you make pierogies is how little of the actual filling you use! Now I know why everybody makes so many all at once! The first time we attempted this, I made double the amount of filling and ended up have a giant container of leftover pumpkin. Other than that, they’re not too difficult and you should not be intimidated by them! The hardest part is the dough and even that is easy as long as you follow the directions.
I made two delicious dipping sauces for this recipe, one is a sweeter yogurt dip that compliment the pierogies perfectly. I recommend that one if you’re going to serve them as an appetizer. But, if you’re going for more of a meal, the maple bourbon cream sauce is to DIE for! But honestly, both sauces use bourbon and cinnamon and thats a winning combination for sure.
Alright I’ve talked enough about this recipe, go forth and cook my good people! And don’t forget to f-ing subscribe if you haven’t already. And follow my Instastories, I’m very very charming.
Until Next Time,
Jackie
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Savory Pumpkin Spice Pierogies
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 20-30 Pierogies 1x
- Category: Dinner, Seasonal, Pumpkin
- Cuisine: Vegetarian
Description
This dish is everything you love about pierogies filled with all of the fall flavors you love even more like cinnamon, sage and of course pumpkin.
Ingredients
Scale
- Pumpkin Filling
- 1 cup canned pumpkin
- 2 tsp sage
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp Italian seasoning
- 1 tsp all spice
- 3 tbs maple syrup
- 1/2 tsp salt
- Dough
- 2 eggs
- 1/2 cup Greek yogurt (you can substitute sour cream)
- 3 tbs butter, melted
- 1 tsp salt
- 2 cups all purpose flour
- 1 tbs water
- Maple Bourbon Yogurt
- 1 cup yogurt
- 1 tbs maple syrup
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp bourbon (optional)
- Maple Bourbon Cream Sauce
- 1/2 white onion, chopped finely
- 3 cloves garlic, minced
- 2 tbs butter
- 2 tbs all purpose flour
- 2 cups non-dairy milk
- 3 tbs bourbon
- 2 tbs maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 tsp Italian seasoning
Instructions
- To make the dough, whisk one of the eggs, the yogurt, melted butter, and salt in a large bowl. Slowly add the flour into the wet ingredients a little at a time and gently stir. The dough will seem dry at the beginning but just be persistent and eventually it will take it’s shape. Once it starts to take shape, knead the dough by picking up pieces and kneading it back into the rest of the dough until it forms a ball. If you have a dough hook it is much easier to just use that. Let the dough rest for 15 minutes.
- While the dough is resting, make the pumpkin filling. Mix all the filling ingredients together in a medium bowl and set aside until you’re ready to fill the dough. When the dough is finished resting, lay it out on a well floured surface and cut it into quarters. Roll out the dough one quarter at at time until it’s thin. Using a 3 inch circle cookie cutter, or a pint glass if you don’t have one, cut out circles of dough. Continue until all the dough is gone.
- Scoop the filling into the dough, on tablespoon into each circle. Make an egg wash but whisking one egg and the tablespoon of water in a small bowl. Taking one dough circle at a time, swipe a small amount of the egg wash along one rim of the dough circle. Fold it into a halfmoon and firmly squeeze along the edges to seal it. Continue until you’ve made all the pierogies.
- Bring a large pot of water to a boil and boil the pierogies in the water until they begin to float. Once they float, boil them for 3 more minutes then remove from the boiling water. When they’re finishing boiling, pan fry with grilled onions and serve with one of the two sauces!
- To make our Yogurt Maple Dipping Sauce, whisk all the ingredients together. To make the Maple Bourbon Cream Sauce, start by sauteeing the onions and garlic in butter until the onions are translucent. Add in the nutmeg, salt, Italian seasoning, cinnamon and syrup and fully combine. Add in the flour and whisk for about 3 minutes. Pour in the bourbon and stir until the clumps come out and it becomes creamy. Slowly pour in the non-dairy milk and whisk until fully incorporated. The sauce will be a thick, gravy like sauce.
