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Pumpkin Pie Blintzes

Pumpkin Pie Blintzes is a traditional American recipe for a classic Jewish-inspired dish of blintz pancake filled with a pumpkin, maple syrup and condensed milk filling that's then baked to warm through. The full recipe is presented here and I hope you enjoy this classic American dish of: Pumpkin Pie Blintzes.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

12

Rating:

Tags : Vegetable RecipesBaking RecipesCake RecipesUSA Recipes

Blintzes are a classic Jewish crêpe-like pancake based on the Eastern European blin. (The name itself derived from the Yiddish ['blintze']). Although East European blinis are made with a yeast batter, blintzes typically are not and are often served at the Jewish festival of Shavuot. Though Blintzes can be served plain they are often stuffed with a filling before being oven-baked and served. The recipe given here is for the plain pancake, but there are many recipes for filled blintzes on this site.

Ingredients:

15 Blintzes or crêpes
440g cooked pumpkin (peel, de-seed and roast in the oven for about 30 minutes then mash and cool)
80ml maple syrup (or honey)
60ml sweetened condensed milk
3 tbsp cinnamon
1 tbsp freshly-grated nutmeg
120g butter, melted
icing sugar combined with cinnamon, for dusting

Method:

Cream the cooked pumpkin in a bowl then add the remaining ingredients and beat until smooth and creamy.

Taking one blintz at a time, place 2 tablespoons of the filling on one half of the pancake then fold the edge nearest the filling over the filling then tuck-in the top and bottom and roll into a slim sausage.

Pack the rolls next to one another in a greased baking dish and dust with the icing sugar. Dot with the butter then cover loosely with a sheet of foil and place in an oven pre-heated to 190°C. Bake for about 20 minutes, or until heated through.

Transfer to a plate, dust with more of the icing sugar and cinnamon mix then serve hot with sour cream. If desired they can be served with blueberry sauce or elderberry sauce.