Can I use puff pastry for pumpkin pie crust?

Yes! Puff pastry makes a light, flaky pie crust. Pre-bake slightly to prevent sogginess.

Can I substitute pumpkin puree for canned pumpkin?

Absolutely. Just strain homemade puree to match the thicker canned texture.

Keep it cold, avoid over-handling, and use high-fat butter or pastry.

Mix flour, butter, sour cream, roll, chill, and fold—quick, flaky layers in no time.

Savory and flaky puff pastry pockets filled with sweet roasted pumpkin and caramelized onions, perfect for fall snacking or appetizers.

Scale

Preheat oven to 400°F (200°C).
Cut the pumpkin into chunks and roast for 25-30 minutes until tender, then mash lightly.
In a skillet, heat olive oil and cook sliced onions until caramelized, about 15-20 minutes.
Mix mashed pumpkin with cinnamon and nutmeg.
Cut puff pastry into squares or circles.
Place a spoonful of pumpkin mixture and onions on each piece, fold over and seal edges with a fork.
Brush tops with beaten egg.
Bake for 15-20 minutes or until golden brown.

Make sure the puff pastry is fully thawed before using to avoid cracks or tearing.

Keywords: pumpkin, puff pastry, fall snack, savory pockets