Pumpkin Apple Dumpling

4 from 1 ratings

The perfect dessert dumpling for a fall day, this pumpkin-apple dumpling uses canned or fresh pumpkin puree, apples, and lots of spices. Drizzle this dumpling with caramel sauce or serve with cinnamon ice cream.

Servings

servings

Ingredients

1/4 unsalted butter, diced
4 medium apples, peeled, cored, and diced
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
pinch of salt
2 teaspoon cornstarch
1/2 cup water
1/2 cup pumpkin puree
1 package refrigerated piecrust
3 tablespoon unsalted butter, melted
turbinado sugar, for garnish

Directions

In a medium sauté pan, melt the butter over medium heat. Add the apples to the pan and sauté for 2 to 3 minutes. Add the brown sugar, spices, and salt, and continue to cook the apples for about 5 to 8 minutes stirring occasionally until the apples are even browned and soft. Dissolve the cornstarch in the water, and add to the pan stirring. Allow the liquid to come to a boil for at least 30 seconds. Once the apples are soft and the sugar, cornstarch, and water have formed a syrup, remove the pan from the heat, stir in the pumpkin puree, and set aside to cool.
Preheat the oven to 375 degrees F. Divide the two piecrusts into a total of 8 pieces. Roll the each piece into a thin circle. Place a tablespoon or 2 of the filling in the center of the wrapper. Then fold the crust in half and seal with a fork, crimping the edges. Brush each dumpling with butter and sprinkle with turbinado sugar. Place on a parchment lined baking sheet and bake in the oven for 30 to 35 minutes or until golden brown.