These pumpkin pierogies are the perfect bite of fall.
If you ask me which pierogi I’ve been wanting to make the most, it’s pumpkin. Living in Pittsburgh, pierogies are everywhere, and while traditionalists might raise an eyebrow, I’m all in for a cozy fall twist. These are pillowy, rich and finished with nutty brown butter—because of course they have brown butter.
You can watch the step-by-step process on Instagram, where I share how I shape and cook them.
Earlier this year I made sweet potato pierogi and they were one of my favorite comfort foods—pillowy, buttery and cozy. I kept thinking about a pumpkin version ever since. I debated whether to incorporate pumpkin into the dough or the filling, or both. After testing, I settled on a tender traditional dough with a creamy pumpkin filling made from ricotta, pumpkin puree and parmesan, brightened with a pinch of nutmeg. The balance is perfect.
The filling is straightforward — rich and satisfying without being fussy. What really elevates these pierogies is searing them in brown butter with crispy sage and finishing with extra parmesan. Squash, brown butter, sage and parmesan are one of those food combinations that always sings.
One of the best parts: you can make these ahead and freeze them. They’re easier than my sweet potato version because there’s no roasting required—just blend the filling and assemble. Filling and folding the dough rounds takes time, but put on some music and it’s a relaxing, satisfying task. Once formed, freeze them flat on a baking sheet then transfer to a resealable bag so you have homemade pumpkin pierogies ready whenever you want.
Totally winning on that one.
These pierogies take about the same time as many homemade filled pastas: the dough rests a bit, you roll it thin, cut rounds and fill. Use a biscuit cutter or a glass for even rounds, brush edges with water, fold and seal; crimp with a fork if you like a decorative edge. If you don’t want to cook them right away, freeze as directed—the frozen pierogies keep for about three months.
To cook, boil salted water and add a few at a time. They’re done when they float, usually 3–5 minutes. Finish in a hot skillet with butter until the butter browns, toss in sage leaves until crisp, then sear the pierogies until golden on each side. Serve immediately with the brown butter and extra grated parmesan.
These are a comforting make-ahead meal for chilly nights. Prep a batch, freeze most of them, and enjoy a homemade fall dinner whenever you need it.
Pumpkin Pierogies
Pumpkin Pierogies
25
to 30 pierogies
1
10
1
10
Pin Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 cup plain Greek yogurt or sour cream
- 1 large egg
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
- 2/3 cup pumpkin puree
- 1/3 cup freshly grated parmesan cheese, plus more for serving
- 1/3 cup ricotta cheese
- Kosher salt and pepper
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter for browning
- Handful fresh sage (about 12–15 leaves)
- Plain Greek yogurt or sour cream for serving (optional)
Instructions
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In a large bowl, whisk together the flour and salt. In a separate small bowl, whisk the melted butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry and stir until a dough forms. Let rest 10–20 minutes.
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In another bowl, combine pumpkin puree, ricotta, parmesan, a big pinch of salt and pepper, and the nutmeg. For an extra-smooth filling, pulse in a food processor.
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Divide the dough in half and roll one half very thin, about 1/8 inch. Use a round cutter to cut circles and place them on parchment. Repeat with remaining dough.
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Place 1–2 teaspoons of filling in the center of each round. Brush edges with water, fold over and press to seal. Crimp with a fork if desired. At this point you can freeze or cook them immediately.
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To freeze: arrange pierogies on a baking sheet and freeze 30–60 minutes. Transfer to a resealable bag; freeze up to 3 months.
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To cook (from fresh or frozen): bring a large pot of salted water to a boil. Cook 5–6 pierogies at a time for 3–5 minutes or until they float. Remove with a slotted spoon.
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To crisp: heat a large skillet over medium heat and add the butter. Cook, whisking, until brown bits form. Add sage leaves to crisp, then add boiled pierogies in a single layer and cook 1–2 minutes per side until golden. You may need to work in batches. Serve immediately with brown butter, crispy sage and extra parmesan.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats if you try these. I always love seeing your photos and hearing how they turned out—thank you for making this recipe!
Crispy, cheesy, savory—my life!