The best part of a pie is sometimes the scraps of pastry dough left over! My dad first introduced me to the value of dough scraps. When my mother finished making and forming a pie crust, Dad and I would gather up the scraps she hadn’t needed and make our own versions of the bakery ones. We’d roll out the left over dough, sprinkle it generously with cinnamon and sugar and bake up little treats. These were just like the cinnamon crisps that you can buy in a bakery: those large disks of crispy pastry with baked-in cinnamon and sugar goodness!
Since Fall has begun here in the Black Hills, I am inspired by all the beautiful leaves changing color and the cooler weather rolling in. Today, I decided to make a pretty “fall” version of the cinnamon-sugar crisps Dad and I used to make. A little afternoon snack.
I have a great recipe for pie pastry that I will share later, however I happen to have some pre-made crusts from the store in the frig. So we’re cheatin’! Using some pie cutters in pretty leaf shapes, Charlie and I cut out shapes in the pastry, sprinkled them generously with cinnamon and sugar and baked them up. I then made a scrumptious dip with canned pumpkin and cream cheese….because who doesn’t like cream cheese!!
The result? Well, it is all gone… The boys stole the pie crust leaves and dip in the picture and ate it all already. I think Cody and I will finish up the dip with graham crackers or Nilla wafers – which actually sounds pretty good 🙂
- 1 cup canned pumpkin
- 12 oz cream cheese, softened
- 2 cups powdered sugar
- ½-1 teaspoon cinnamon, to taste
- 1-15 oz package refrigerated piecrusts (or homemade pastry, if you're feeling ambitious)
- In a large bowl, whip the cream cheese with a hand mixer until fluffy.
- Add the powdered sugar and beat until creamy.
- Add the pumpkin and cinnamon
- Mix until smooth and well blended.
- Cover and chill until ready to serve.
- For the pastry leaves: Unfold each piecrust and press out any fold lines. Roll each into a 12-inch circle. Cut out desired shapes with pie crust/cookie cutters. Place pastry shapes on a lightly greased baking sheet or parchment paper. Sprinkle generously with cinnamon and sugar and bake at 425 degrees F for 6-8 minutes or until just golden brown.