Freeze individually, then pop in the toaster for a quick warm breakfast snack!
1 cup canned or fresh pumpkin purée
8 dates, chopped
1/3 cup brown sugar
1/3 cup white sugar
1/8 tsp salt
1/4 tsp EACH cinnamon, nutmeg, ginger and allspice
1/4 tsp vanilla
1 tsp chia seeds
Pastry for a 2 crust 8" pie
Combine all the filling ingredients together, heat in a pot and simmer several minutes until the dates are soft and you are able to squish them with the back of your spoon.
Cut out rectangles of pastry (mine were about 4" X 5") and spread a heaping teaspoon of filling on one half, leaving a 1/2" edge.
Brush edge with milk and fold one side over the other and press with a fork to seal. Pierce a couple of times with a fork. Brush the top with milk and sprinkle with cinnamon sugar.
Bake on a parchment lined baking sheet in a 400 F oven for 15 minutes. Ready to eat or cool and freeze.
When you toast them they will brown nicely.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!