It’s getting to be that time of the year – one of my absolute favorite holidays is quickly approaching, and I could not be more excited for Halloween to arrive! I don’t know about you, but for me Halloween is such a fun day: scary movies, candy, costumes – what’s not to love? When it comes to fun Halloween sweets and treats, I am all about creating some homemade ones for my holiday get-togethers. Today, I have an easy but fun (and delicious) recipe for pumpkin pie puff pastry coffins! Plus, the Sunday Supper crew is sharing a plethora of other Halloween delights created with Dixie Crystals sugar!
One of the greatest things about Halloween is that it takes place during the fall season, which is arguably my favorite of the year here in Florida. The humidity from the summer has burned off, and there can be a slight chill in the air while still being pleasant enough to be outside. I open up my sliding glass doors in our house when we have guests over, opening everything up to welcome the season.
Of course, it isn’t fall or Halloween without pumpkin involved, so pumpkin pie of any and all varieties begins to make a steady appearance in our home once the Halloween season approaches. So what could be better for a Halloween treat than a pumpkin pie dessert in a spooky coffin shape?
I was dreaming up ideas for some Halloween sweets, and these coffins popped up into my head. I love a dessert that can be hand held, is relatively simple to create, and has a wide flavor appeal for family and friends. Individual sized desserts are always the way to go for me, and these pumpkin pie puff pastry coffins are just that! You can actually create them to any size you desire. I simply created a “stencil” of sorts with a piece of wax paper. I drew a coffin shape on the wax paper, set it on top of my puff pastry sheet, and then used a toothpick to perforate through the wax paper to create a “connect the dots” pattern for me to cut through with a knife. Once I had the first coffin cut out, I set it on top of the next piece of puff pastry and simply cut around it. And repeat. And repeat.
To be honest, the cutting of the puff pastry was the most time consuming part of this entire recipe, and that didn’t even take very long! All you have to do is cut the pastry, whip up the filling, scoop it in, seal, coat with egg wash, sprinkle with Dixie Crystals sugar, and bake. Boom! Done!
When these little coffins come out of the oven they are golden brown and sparkling with the Dixie Crystals sugar dusted tops. Believe me when I tell you that the sprinkling of sugar on top of the mini pies is essential – it adds just a little bit of extra sweetness that is perfect against the buttery pastry. I also love that after baking the puff pastry sheets have magically risen to create a fun 3-D coffin stuffed with a sweet pumpkin pie filling between the flaky layers of golden goodness. I could enjoy these warm with a dollop of whipped cream, and would even be tempted to have them as a breakfast pastry all on their own. Since the edges are sealed up, they are an easy handheld option!
When it comes to creating sweets and treats, you can’t go wrong with picking up Dixie Crystals sugar. You can learn more about them on their website, become a fan on Facebook, chat with them on Twitter, see their snaps on Instagram, check out what inspires them on Pinterest, and visit them on Google+!
So – what is going to be on your Halloween sweet treat menu this year? Are you making anything extra special?
- 15 ounces pumpkin (I used canned pumpkin)
- ½ cup Dixie Crystals sugar, plus 2-3 tablespoons for sprinkling
- 1 teaspoon pumpkin pie spice
- 1 egg
- 2 sheets puff pastry
- First, preheat your oven to 400 degrees F.
- If your puff pastry is frozen, allow it to sit at room temperature until it is soft (but still cold).
- To create the pumpkin pie filling, add the pumpkin, Dixie Crystals sugar, and the pumpkin pie spice into a medium bowl. Beat for about 30 seconds until fully combined. Set aside.
- Meanwhile, set out a sheet of puff pastry on a working surface. Using a sharp knife, cut out a coffin shape (mine were about 6 inches long and 3 inches wide). If desired, you can create a stencil with wax paper - draw a coffin shape on the wax paper, set the paper on top of your puff pastry sheet (the side you drew on facing up so it doesn't touch the pastry), and then use a toothpick to poke holes around the stencil outline. Use the dots as a "connect the dots" guide to cut through with a sharp knife. Make sure to create an even number of coffin shapes, as you need a top and a bottom for each.
- For the top half of the coffins, use the sharp knife to cut a cross shape in the top center of the pastry (if desired). Transfer the coffin shapes to a parchment paper lined baking sheet.
- Next, scoop about 2-3 tablespoons of the pumpkin pie filling on to the bottom of the coffin pastry sheets. Spread evenly, leaving about a ¼ inch border around the edge.
- Place the coffin top evenly on the bottom with the filling. Use the tines of a fork to gently press around the edges to seal the pastry together.
- Crack the egg into a small dish and whisk it. Use a pastry brush to brush the egg wash over the tops of the coffin pastries. Then, add a generous sprinkle of Dixie Crystals sugar over the top of the egg washed pastries.
- Place the pumpkin pie coffins in the oven for about 18-20 minutes, until the puff pastry is fluffy and golden brown. Remove from the oven, set on a rack to cool for at least 10 minutes before serving. Serve as-is or with a dollop of whipped cream. Enjoy!
Make sure you check out all of the other amazing Halloween sweets and treats created with Dixie Crystals!
This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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Special Feature: Flavoring Sugar plus Halloween Sweets Recipes
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