Cinnamon Pumpkin Pie Poppers – Have you ever made a delicious flop? How about a gorgeous mistake? Admittedly, most of my misses in the kitchen are not delicious. Nor are they usually even remotely gorgeous.
©Platter Talk
There are exceptions to every rule and I’m here to say that these Cinnamon Pumpkin Pie Poppers were both delicious and gorgeous. If I may be so bold to say.
©Platter Talk
Cinnamon Pumpkin Pie Poppers
I’m far from a professional baker. I’ve been around enough of them to know better. That said, I don’t have many misses in the kitchen. Not major, inedible, unusable ones.
This recipe, which started as something else, met all three criteria. Call it a disaster of the trifecta order.
Fortunately, it ended at the other end of the culinary spectrum : with these cinnamon pumpkin pie poppers. A gorgeous mistake, of sorts.
©Platter Talk
I suppose it’s hard to screw up too badly with anything that ends up tasting like a pumpkin pie. When it’s your own personal bite size pumpkin pie, even better.
These Cinnamon Pumpkin Pie Poppers took me completely by surprise. As an alternative to what I originally intended, I was only hoping they would be satisfactory to share with you, our reader.
Turns out, they are not only satisfactory, they are something that I want you to try.
Easy, yet elegant and fancy enough for a party or special event, they are also super simple to make.
A sheet or two of some store-bought puff pastry, a can of packed pumpkin, along a few other ordinary pantry staples and a muffin pan; that’s all it takes!
If all of my flops in the kitchen turned out this wonderful, I would take my kitchen endeavors far less seriously.
This is a great recipe to make with your kids and for your kids. They’ll love helping you in the kitchen and they will especially love their own bite-size treats.
But you don’t need to be a kid to love these little pumpkin poppers. Give them a try and let me know if you agree. -Dan
Cinnamon Pumpkin Pie Poppers
Ingredients
- 1 sheet puff pastry
- 1 can packed pumpkin
- 1 cup sugar
- 1 egg beaten
- ¼ cup flour
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- toasted walnut pieces for garnish optional
- whipped cream topping optional
Instructions
- Preheat oven to 350 degrees F.
- Combine pumpkin and sugar in medium size mixing bowl.
- Add egg and stir til well combined, fold in flour.
- Add remaining ingredients and stir together well.
- Roll out puff pastry sheet on lightly floured surface til approximately 11" x 13"
- Use a wide-mouthed drinking glass (approx 3" in diameter) to cut out rounds of puff pastry.
- Place each round in a muffin tin, mold rounds to fill each tin.
- Use teaspoon to fill rounds with pumpkin mixture.
- Bake for 20-25 minutes until golden brown.
- Garnish with optional ingredients, if desired.
