Ideal for Halloween and Thanksgiving, these Pumpkin Pie Sticks are delightful. They're a unique spin on pumpkin pie, redesigned into a user-friendly stick format, boasting a creamy pumpkin filling within a crispy pastry shell. Prepared using convenient pastry sheets, each bite is a delightful fusion of smooth pumpkin cream seasoned with cinnamon.
Ingredients
- 4 frozen pie sheets
- 300g pumpkin
- 30g unsalted butter
- 50-60cc fresh cream
- A pinch of cinnamon powder
- 1 tablespoon of sugar
- 1 egg yolk
Instructions
- Start by cutting the pumpkin into small chunks. Place them in a microwave-safe container or a steaming basket and microwave for about 6 to 7 minutes until they soften. Once done, puree the softened pumpkin.
- Add the pureed pumpkin and other ingredients marked with a star (*) into a pot. Cook over low heat, continuously stirring with a rubber spatula until the mixture thickens.
- Allow the frozen pastry sheets to sit at room temperature for about 5 minutes before slicing them in half.
- Transfer the pumpkin cream into a piping bag, snipping about 2cm from the tip. Pipe the pumpkin cream onto the uncut side of each pastry half.
- Brush the edges of the pastry sheets with egg yolk, fold them over, and use a fork to crimp the edges, securely sealing each pie stick.
- Give the surface of each pie stick a coat of egg yolk before baking them in a preheated oven at 180 degrees (Celsius) for 20-25 minutes. They're ready when the pastry turns golden and crisp.
When you break one in half, you'll be greeted with the sight of creamy, satisfying pumpkin filling.
Want to make them festive? Consider serving these pumpkin pie sticks wrapped in wax paper and embellished with festive Halloween stickers for a fun party treat. They're a convenient size and shape for kids, too, especially if you cut them in half. Enjoy!