Every Fall I pick several "sugar pie pumpkins," bake them and freeze in 16 ounce increments. This way I have fresh pumpkin year around. Here is one way I used my pumpkin stash. I also love cranberries. Wisconsin is one of the leading producers of this little jewel. It is easily found year around, frozen, dried and prepackaged.
Earlier this week I read an article about puff pastry dough and it gave me an idea. So I mixed dried cranberries with the vitamin/fiber rich pumpkin to create this lovely puff pastry. The combination created a moist, sweet but spicy filling. When centered in a light crispy pastry, it made for a texture explosion in your mouth.
Ingredients
- 1 Cup Frozen Pumpkin, Thawed, Drained & Juice Reserved (Tip)
- 1/2 Cup Dried Cranberries
- 1/2 Cup Packed Light Brown Sugar
- 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Ginger
- 1 Pkg. Frozen Pepperidge Farm Puff Pastry Sheets, Thawed (Tip)
- 1/8 Cup Coarse Raw Sugar
Directions
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 15g | |
Recipe makes 18 servings | |
Calories 40 | |
Calories from Fat 0 | 0% |
Total Fat 0.05g | 0% |
Saturated Fat 0.01g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2mg | 0% |
Potassium 25mg | 1% |
Total Carbs 10.53g | 3% |
Dietary Fiber 0.3g | 1% |
Sugars 9.57g | 6% |
Protein 0.06g | 0% |