These Pumpkin Pie Fries are a very fun way to make eating pie with your hands a mess-free experience! These are great for parties, holidays and for kids. I mean seriously. Look at how cute they are…almost like little candy bars with no chocolate on them.
Beings that this is the season for EVERYTHING pumpkin, this seemed like a more than fitting recipe to be added on our site. And speaking of the site…
We are still working on getting everything cleaned up and working properly. It is MUCH more work than we had originally thought it would be. But we are still hammering away at it, which is slowing down the process of doing up new posts. It also is not helping that we have had a few other major issues with some other sites that we run…fortunately…those sites did not have too much on them, so cleaning those up was pretty easy.
Each day we do get a bit closer to getting everything back to 100%.
But back to these pumpkin pie fries…
I am going to show you how to make Pumpkin Pie Fries from scratch, however, if you want to make this super, crazy easy you could buy two refrigerated pie crusts, canned pumpkin pie puree, and whipped cream and throw these together in no time!
Now let’s get to the recipe, I KNOW you are wanting to make these right now!
Pumpkin Pie Fries
Ingredients
For the crust:
- 2 oz. cream cheese
- 4 T. butter
- 1 T. sugar
- 1 t. vanilla extract
- 2 T. heavy cream
- 1/2 c. + 1 T. flour
Pumpkin pie filling
- 1/2 c. pumpkin puree (not pumpkin pie mix)
- 3 T. brown sugar
- 1/2 t. pumpkin pie spice
Whipped cream
- 8 oz. heavy cream
- 2 T. sugar
- 1 t. vanilla extract
Instructions
For the crust:
- In a food processor cream together cream cheese, butter and sugar. Add vanilla and heavy cream and whiz again. Add flour and pulse until a very sticky dough forms. Remove from the food processor, wrap in plastic wrap and refrigerate overnight.
Pumpkin pie filling
- In a small bowl combine all ingredients. Refrigerate until ready to use.
Assembly
- Preheat oven to 350 degrees F.
- Remove pie crust dough from refrigerator and cut into two equal halves. Using a rolling pin roll out each dough half very thin on a generously floured work surface. Try to keep them approximately the same size.
- With a pastry cutter/roller cut out two squares the same size from the pie crusts. Place both pieces on a parchment lined baking sheet.
- Spread pumpkin pie mixture on one square. Don't over fill but don't make it too thin. Use common sense! Carefully place the remaining square of pie crust dough on the pumpkin layer.
- Lightly brush milk on the surface of the pie dough and sprinkle generously with turbinado sugar.
- Using a crinkle cut pastry roller (I do realize this is probably not the proper name of this gadget!) and cut dough into fry-size pieces. About 1/2 inch by 2 1/2 inches.
- Spread out fries on parchment leaving some space between each fry. Roll remaining dough and repeat process until all crust is used.
- Bake 18-20 minutes. Cool completely on baking sheet.
Make the whipped cream
- In the bowl of a stand mixer using whisk attachment add all ingredients and whisk on high speed until stiff peaks form.
- Dip cooled Pumpkin Pie Fries in whipped cream. Eat and enjoy!!
Recipe and Photo: SAHM via Instructables under a Creative Commons liscence (There is also some good step-by-step photos there, if you need a bit of help with any step)
