I may be the last one to jump on the Thanksgivukkah train but there was no way it was going to pull out of the station without me aboard. What a fun challenge to create a hybrid Thanksgiving/Channukah treat. Since the first night of Channukah falls on Thanksgiving, these will be on the table for the first and last time for 77,000 years! A once in a lifetime blog post opportunity.
A couple of weeks ago a Facebook friend mentioned his wife was going to make pecan pie rugelach and the wheels started turning. As delicious as that sounded I wanted to try something different, so pumpkin pie it was.
I make my pumpkin pies with homemade puree but I was fresh out and at this time in the season there was not a sugar pumpkin left in sight anywhere. So I caved and bought the can. And you know what? It wasn't so bad.
Like Thanksgivukkah, this dessert is a mish-mash of a few recipes together. I adapted a rugelach dough recipe from King Arthur Flour. The filling was from McCormick Gourmet, also adapted. Then I threw some butter brown sugar and chopped pepitas in a frying pan and sprinkled them in before I rolled up the rugelach.
The result was good and tasty, but not like wow. In hindsight, I would have put some sugar in the dough and maybe drizzled some chocolate glaze over the finished product. The flavor got better when they sat a few days. However, they are not too sweet and will add a good balance to my Thanksgiving dessert table.
Happy Thanksgiving to all my American readers and Happy Channukah to all the Jewish ones!
Pumpkin Pie Rugelach
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:
(barely adapted from this recipe from McCormick Gourmet)
- 1+1/2 teaspoons ground cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamon
- 1 -15 ounce can of pumpkin
- 1 - 14 ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F.
- Spray or grease a deep ceramic pie dish
- Whisk the spices together in a small bowl and set aside.
- Mix together the pumpkin and milk.
- Add in the eggs and vanilla.
- Add in the spices and mix thoroughly.
- Pour into the prepared pie dish.
- Bake for 25-30 minutes until solid.
- Remove from oven and let cool completely.
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1/2 cup pepitas roughly chopped
- Melt the butter in a frying pan.
- Add brown sugar and dissolve completely.
- Add pepitas and stir often until coated and slightly hardened.
- Remove from heat and let cool completely.
- Make the dough.
- While dough, chilling make the pumpkin filling and candied pepitas.
- Follow the instruction in the King Arthur recipe to assemble and bake the rugelach.