Wednesday, October 10, 2012
Pumpkin Pockets and Pumpkin Pie Cupcakes!
The Avila Valley Barn is especially charming in the fall... it's complete with a giant pumpkin patch, pumpkins of every shape and size, hayrides, a hay maze, farm animals, and fresh seasonal baked goods!
Every year, my family makes a mandatory stop by the farm stand to pick up our pumpkins and goodies. One of the Avila Valley Barn's fall baked-good specialties is the inspiration for my newest recipe... Pumpkin Pockets (I nicknamed them "pumpkin pockets", but they are basically a pumpkin turnovers)! It's like having a piece of pumpkin pie.. but in an easy to eat, hand-held, buttery pie crust pocket.
makes about 14 - 4 inch pockets
2 - 9 inch unbaked pie crusts
1 can (15 oz.) canned pumpkin
1/4 cup brown sugar
2 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 tsp. soft margarine (or I Can't Believe It's Not Butter)
1 tbsp. sugar
1 tsp. cinnamon
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice.
Unroll pie crusts and lay flat on another piece of (lightly floured, optional) parchment paper. Using a large cup or other object with a round 4 inch diameter, cut out 6-7 circles per pie crust. If needed, gather scrapes of pie crust together and re-roll crust to cut more circles.
Spoon pumpkin mix into center of pastry circles. Fold crust over, edge to edge, and pinch together. Place onto prepared baking sheets.
In a small bowl, mix together 1 tbsp. sugar and 1 tsp. cinnamon. Gently butter the top of each pocket with a light layer of soft margarine (about 1 tsp.), then sprinkle the cinnamon-sugar mixture over the top.
Bake in the preheated oven until pie crust is puffed and golden brown, about 12 minutes. Cool on the pans for 5 minutes, then move pockets to a wire rack to cool completely.
And........... since I had about half of the pumpkin mixture leftover (I didn't have the full 2 pie crusts for the previous recipe), I decided I would make Pumpkin Pie Cupcakes too! I couldn't just let the pumpkin mixture go to waste, seeing as how canned pumpkin is super EXPENSIVE right now! Unlike regular fluffy cupcakes, these pumpkin pie cupcakes have a dense, custard-y consistency and are much like pumpkin pie filling.
Pumpkin Pie Cupcakes
Based off a recipe I found on Pinterest.com - Impossible Pumpkin Pie Cupcakes
yields about 6 cupcakes
To the 1/2 batch of pumpkin mixture I still had (see above Pumpkin Pocket recipe) I added,
1/3 cup white, whole wheat flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. vanilla
1/3 cup fat-free milk (I used light vanilla soy milk)
Preheat oven to 350 (mine was already at 350). Line a muffin-tin with about 6 cupcake foils or silicone liners.
Fill each muffin cup about 1/2 full with batter.
Bake in the preheated oven for 20 minutes. Cool cupcakes in tin, top with any remaining cinnamon-sugar mixture (from the Pumpkin Pocket recipe). Cupcakes will sink as they cool.
Chill cupcakes before serving.
These cupcakes would be great topped with some fat-free Cool Whip!! Just like pumpkin pie!
It's really beginning to feel (and taste) like fall around here. :) Thanks to the Avila Valley Barn for the seasonal baked-good inspiration and for getting me into the fall spirit again this year!