Pumpkin Pie Bombs

About Pumpkin Pie Bombs

Pumpkin Pie Bombs are a delightful fusion of traditional pumpkin pie flavor wrapped in a convenient, bite-sized pastry. These delectable treats boast a warm, spiced pumpkin filling that evokes the comforting flavors of autumn, combined with a golden, flaky exterior that adds a wonderful textural contrast. The sweetness of the pumpkin and spices enveloped in a buttery crust makes for a harmonious blend of tastes and textures that are sure to please the palate.

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What You’ll Need for Pumpkin Pie Bombs

Complete Ingredients List

1. For the Shell:

   • 2 cups all-purpose flour
   • 1 teaspoon salt
   • 1 teaspoon sugar
   • 1 cup unsalted butter (cold and cubed)
   • 6 tablespoons ice water

2. For the Filling:

   • 1 cup canned pumpkin puree
   • ¾ cup brown sugar
   • ½ teaspoon ground cinnamon
   • ¼ teaspoon ground nutmeg
   • ¼ teaspoon ground ginger
   • 1/8 teaspoon ground cloves
   • 1 large egg
   • ½ teaspoon vanilla extract

3. For Assembly:

   • 1 egg (beaten, for egg wash)
   • Granulated sugar (for sprinkling, optional)

Ingredient Substitutions & Alternatives

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
• Dairy-Free: Use vegan butter or coconut oil in place of unsalted butter.
• Sugar-Free: Use a sugar substitute like Stevia or erythritol for the filling, ensuring it measures similarly to brown sugar.
• Flavor Variations: Consider adds like chocolate chunks, walnuts, or pecans for different textures and flavors.

How to Make Pumpkin Pie Bombs

Step 1: Prepare the Pastry Dough

In a mixing bowl, combine the all-purpose flour, salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Filling

In a separate bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, egg, and vanilla extract until well combined and smooth. Make sure there are no lumps of pumpkin for the best texture.

Step 3: Roll Out the Dough

Once chilled, remove the dough from the fridge and divide it into two portions. On a lightly floured surface, roll each portion out to about ¼ inch thick. Use a round cutter to cut circles (about 4 inches in diameter) from the dough.

Step 4: Assemble the Bombs

Preheat the oven to 375°F (190°C). Place a tablespoon of the pumpkin filling in the center of each dough circle. Gently fold the dough over the filling to create a half-moon shape, sealing the edges by crimping with a fork or pinching them together. Brush the tops with beaten egg and sprinkle with granulated sugar if desired.

Step 5: Bake the Bombs

Place the assembled bombs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Allow to cool slightly before serving.

Serving Suggestions for Pumpkin Pie Bombs

How to Serve Pumpkin Pie Bombs

Pumpkin Pie Bombs are best served warm, allowing the rich filling to impart its comforting warmth. For an aesthetically pleasing presentation, serve them on a rustic wooden board or a simple white platter to highlight their vibrant golden color. Dust with powdered sugar for an elegant touch or serve with a scoop of vanilla ice cream for a delightful dessert experience.

Perfect Pairings & Toppings

Enhance the indulgence with a dollop of whipped cream or a drizzle of caramel sauce. Consider serving them with a spiced chai or pumpkin spice latte for a true autumnal treat. To accentuate the spices in the filling, a sprinkle of crushed pecans or walnuts can provide a lovely crunch.

Storing & Preserving Pumpkin Pie Bombs

Best Storage Methods

To maintain the best flavor and texture, store any leftovers in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months—just ensure they’re cooled completely before freezing.

Reheating or Freezing Tips

To reheat, simply place the bombs in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. If you’re pulling them from the freezer, defrost them overnight in the fridge before reheating. This method preserves the flaky texture of the pastry.

Tips for Perfect Pumpkin Pie Bombs Every Time

Avoid These Common Mistakes

1. Overworking the Dough: This can result in tough pastry; handle the dough as little as possible.
2. Runny Filling: Ensure your pumpkin puree doesn’t have excess moisture. Opt for pure pumpkin puree, not pumpkin pie filling, which contains added ingredients.
3. Bad Sealing: Make sure the edges are sealed properly to prevent leakage during baking.

Helpful Tricks for Success

• Chill your butter before cutting it into the dough to ensure a flaky crust.
• Roll the dough between two sheets of parchment paper to make transferring it easier.
• Experiment with spices in the filling to find your perfect balance of flavor.

Fun Variations of Pumpkin Pie Bombs

Flavor Variations or Recipe Twists

To mix it up, consider adding a surprise element within the filling, such as chocolate chips or a swirl of cream cheese mixture for a cheesecake-inspired bomb. You could also substitute the spices with apple pie spice for a different aromatic experience.

Dietary-Friendly Adjustments

For a vegan version, use flaxseed meal mixed with water as an egg replacement. Substitute the sugar with a natural sweetener like maple syrup or agave nectar, adjusting the volume slightly due to the liquid content.

FAQs

What If My Pumpkin Pie Bombs Doesn’t Turn Out Right?

If your bombs turn out too dry, it might be due to overbaking. Keep an eye on the timer, and perform the toothpick test a few minutes before the indicated time to check for doneness. If they’re too moist, consider reassessing your filling’s moisture content and ensuring no excess liquid.

Can I Prepare This in Advance?

Absolutely! You can prepare the pumpkin filling a day in advance and store it in the refrigerator. Assemble the bombs right before baking for the best results, but you can also freeze them prior to baking. Simply thaw and bake as directed.

What Ingredients Can I Swap?

If seeking alternative ingredients, a 1:1 gluten-free flour blend can replace all-purpose flour, and you can always substitute pumpkin puree with sweet potato puree for a similar consistency and flavor. Adjust spices as per your preference!

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