That being said, so many of my favorite Polish food blogs (those written in Polish) have a recipe for pumpkin pierogi! Przyslij Przepis puts pumpkin into the dough for colorful cheese-filled pierogi. Przepisy Joli mixes pumpkin and feta cheese for a pierogi filling.
Given the adventurous spirit of these Polish cooks, I think we can experiment a bit with pumpkin and pierogi. In this post, you have 3 ways to incorporate pumpkin into pierogi filling.
3 Pumpkin Pierogi Fillings
- As an American cook, I’ve included a sweet version. It’s a sweet pumpkin custard – actually, my pumpkin pie filling baked without the crust. You could turn a piece or two of leftover pumpkin pie into pierogi filling, just spoon the filling out of the pie crust.
- My first savory pumpkin filling is a savory custard, flavored with herbs and cheese, which I baked and then chilled before scooping it into my circles of pierogi dough. This is a tasty dish on its own. We ate the custard as a side dish with Polish sausage the day I prepared it. I could see this being baked in small ramekins and being served as the first course in an upscale restaurant.
