Pumpkintashen filling came to me when I opened my freezer before Purim and discovered I still had a bag of frozen fresh pumpkin purée! It was leftover from when I made fresh Pumpkin Pie for Thanksgiving. I thought why not make a pumpkin filling for some of this year’s Hamantaschen. I decided on a Sugar Crust; and then went about turning my pumpkin purée into a filling. For those who don’t want to roast a pumpkin, I recommend buying canned pumpkin puree and spicing it yourself. It’s much better than buying pumpkin filling. Personally, I enjoy roasting my own pumpkin; especially if its one my grandchildren have picked for me.
Prep time: 15 minutes- after you’ve roasted and puréed pumpkin
Pumpkintaschen Filling
By Published: February 21, 2017
Yield:
- 25
Ingredients
- 1 1/2 cups fresh pumpkin purée
- 1 large egg yolk save white for meringue
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon ground cinnamon
Equipment
- small saucepan
Directions
- Pour purée into saucepan. Stir in egg yolk. Stir this mixture over low/medium heat until all the moisture has evaporated from the pumpkin and it has thickened. You should be able to make a line in the pumpkin with a wooden spoon. Remove from heat. Add remaining ingredients and stir well. Taste. Adjust seasoning if necessary. Let purée cool completely before filling Hamantaschen.
