Oven space is always at a premium during the holidays, luckily I take full advantage of my Bull Grill by grilling awesome desserts like my Mini Pumpkin Pies with a Cream Cheese filling or Pumpkin Spice Turnovers. Seriously so easy to bake in a grill and they taste amazing!
Ingredients
- Pre-made Pie Dough
- Pumpkin Pie Filling
- 1 cup ricotta
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla bean paste
- 1 tbsp pumpkin pie spice
- Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pepitas/Pumpkin Seeds
Instructions
- Start by making the pumpkin pie filling by adding ricotta to a large mixing bowl, followed by pumpkin puree, sugar, pumpkin pie spice, vanilla bean paste, and eggs. Mix it all together with a hand blender and set aside for later.
- Make the cream cheese filling by adding cream cheese to a bowl, then sugar, maple syrup, and vanilla extract. Mix it all together and set aside with the pumpkin mixture.
- Prepare the pie crusts by lightly greasing your mini pie pans. Then measure out and cut your pre-made pie crusts and place them in your pie pan. Use a large ice cream scoop to fill up the pie about 3/4 with the pumpkin mixture.
- Use a smaller ice cream school to scoop the cream cheese mixture into to middle of the pumpkin pie. Top your pies with pepitas and place the pies in a Bull Grill that has been preheated to medium or around 350°. Let your pies bake for around 18-20 minutes or until a tooth pick comes out of the center without any residue. Remove them from the heat and let cool at room temperature. I like completely cooling them down in the fridge before I slice.
Ingredients
- 2 sheets of pre-made puff pastry
- 1 cup pumpkin puree
- 4 oz cream cheese
- 1/4 cup sugar
- 3 eggs
- 2 tbsp pumpkin pie spice
- 2 tbsp vanilla bean paste
- 2 tbsp butter melted
- 1 cup pumpkin pie spice flavored chocolate chips white chocolate can be substituted
Instructions
- Start by adding pumpkin puree to a large bowl, followed by cream cheese, two eggs, pumpkin spice, vanilla bean paste, and sugar. Mix it all together with a hand mixer. If you want a smoother filling, mix the cream cheese and sugar together first. Place the mixture in the freezer for 30 minutes.
- Lightly flour a cutting board and unfold your puff pastry on it. Then cut it into 4 smaller squares. Place the puff pastry on a baking sheet and put 1 tbsp pumpkin spice flavored chocolate chips on half of them. Follow that with 2 tbsp of your pumpkin mixture.
- Whisk the remaining egg with a little water to create an egg wash. Then brush a little egg wash around all 4 sides of the puff pastry. Place the empty piece of puff pasty on top of your turnover and press down gently with your fingers to make it stick to the other piece. Then use a fork to help crimp the ends together.
- Use a sharp paring knife to cut a few vent holes on the top layer and then brush the top with a little melted butter. I like adding a little raw sugar to the top and a little more pumpkin spice.
- Place the turnovers in a Bull Grill that has been preheated to medium high or around 400°. Let them bake for around 20 minutes total. I normally turn them around about halfway through and if the tops are a looking a little done I cover them with foil. Be sure the puff pastry cooks completely through, if it needs more time lower the heat slightly and allow to cook longer. Remove them from the heat and enjoy them warm.
