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Pumpkin Pie Rugelach
Prep Time 1 hour
Cook Time 1 hour
Servings 3 Dozen
Ingredients
For the pumpkin pie spice dough:
- I used the crust from this recipe* swapped out whole wheat flour for white, and added a tablespoon of pumpkin pie spice to the mix.
For the pumpkin pie filling:
- 1+1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 -15- ounce can of pumpkin
- 1 - 14- ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon pure vanilla extract
For the candied pepitas:
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1/2 cup pepitas roughly chopped
Instructions
Make the pumpkin pie filling:
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Preheat the oven to 350 degrees F.
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Spray or grease a deep ceramic pie dish
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Whisk the spices together in a small bowl and set aside.
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Mix the pumpkin and milk.
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Add in the eggs and vanilla.
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Add in the spices and mix thoroughly.
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Pour into the prepared pie dish.
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Bake for 25-30 minutes until solid.
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Remove from oven and let cool completely.
Make the candied pepitas:
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Melt the butter in a frying pan.
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Add brown sugar and dissolve completely.
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Add pepitas and stir often until coated and slightly hardened.
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Remove from heat and let cool completely.
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To Make the Rugelach:
Make the dough.
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While the dough is chilling, make the pumpkin filling and candied pepitas.
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Follow the instructions in the King Arthur recipe to assemble and bake the rugelach.