Pumpkin Pie Fries

It's that time of year when everything is pumpkin flavored. I LOVE pumpkin! At Thanksgiving I like to eat pumpkin pie without a fork. Yes, I am civilized, but for what ever reason I just want to pick it up and eat it with my hands...so I do.

This is a very fun way to make eating pie with your hands a mess-free experience! These are great for parties, holidays and for kids. Who could resist fry-sized bites of pumpkin pie?!

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!

The following recipe is adapted from a Martha Stewart hand pie recipe.

Pie Crust Recipe:

• 2 oz. cream cheese
• 4 T. butter
• 1 T. sugar
• 1 t. vanilla extract
• 2 T. heavy cream
• 1/2 c. + 1 T. flour

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:

• 1/2 c. pumpkin puree (not pumpkin pie mix)
• 3 T. brown sugar
• 1/2 t. pumpkin pie spice

In a small bowl combine all ingredients. Refrigerate until ready to use.

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.

Makes approximately two dozen pie fries.

We all know what goes best with pumpkin pie and that's whipped cream! While pumpkin pie fries are baking prepare the whipped cream.

Homemade Whipped Cream:

• 8 oz. heavy cream
• 2 T. sugar
• 1 t. vanilla extract

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!!