Pumpkin Pie Ravioli-Inspired Dessert
Recipe type: Dessert
If you wish to use full cans of the ingredients below, you can double everything then refrigerate or try freezing the extras for later.
  • 2 eggs, beaten (separately)
  • ¼ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ can pumpkin
  • ½ cup evaporated milk
  • 2 refrigerated pie crusts
  • 1 scoop vanilla ice cream
  • Chopped walnuts (optional)
  1. Whisk together one egg, sugar, salt, and pumpkin spice seasoning.
  2. Whisk in the pumpkin until smooth.
  3. Slowly add the evaporated milk. Refrigerate.
  4. Dust your counter top with flour and roll out the refrigerated dough. Let sit a few minutes.
  5. Dust the top of the dough with a little flour and rub flour onto your rolling pin, then roll the dough flat and thin.
  6. Cut ravioli shapes from the dough.
  7. For the bottom pieces, brush a little beaten egg around each raviolo (not the center) then scoop or squeeze a small amount of pumpkin pie filling into the center.
  8. Carefully place and press down the edges of another raviolo shape on top of the bottom piece then use the ravioli maker tool to press down and seal the top.
  9. Bake at 350 degrees F for 10 minutes.
  10. Remove from oven and let cool a few minutes then move it to a plate or pan.
  11. Toast chopped walnuts on the pan for a few minutes.
  12. Melt a scoop of ice cream then drizzle over top the ravioli and sprinkle on the walnuts.
Recipe by Arts and Crackers at https://artscrackers.com/2016/05/11/mini-pumpkin-pies-shaped-like-pasta/