Pumpkin Pie Fries

Ingredients

• 2 oz. cream cheese
• 4 T. butter
• 1 T. sugar
• 1 t. vanilla extract
• 2 T. heavy cream
• 1/2 c. + 1 T. flour

• 1/2 c. pumpkin puree (not pumpkin pie mix)
• 3 T. brown sugar
• 1/2 t. pumpkin pie spice

• 8 oz. heavy cream
• 2 T. sugar
• 1 t. vanilla extract

Instructions

1. In a food processor cream together cream cheese, butter and sugar. Add vanilla and heavy cream and whiz again. Add flour and pulse until a very sticky dough forms. Remove from the food processor, wrap in plastic wrap and refrigerate overnight.

1. In a small bowl combine all ingredients. Refrigerate until ready to use.

1. Preheat oven to 350 degrees F.
2. Remove pie crust dough from refrigerator and cut into two equal halves. Using a rolling pin roll out each dough half very thin on a generously floured work surface. Try to keep them approximately the same size.
3. With a pastry cutter/roller cut out two squares the same size from the pie crusts. Place both pieces on a parchment lined baking sheet.
4. Spread pumpkin pie mixture on one square. Don’t over fill but don’t make it too thin. Use common sense! Carefully place the remaining square of pie crust dough on the pumpkin layer.
5. Lightly brush milk on the surface of the pie dough and sprinkle generously with turbinado sugar.
6. Using a crinkle cut pastry roller (I do realize this is probably not the proper name of this gadget!) and cut dough into fry-size pieces. About 1/2 inch by 2 1/2 inches.
7. Spread out fries on parchment leaving some space between each fry. Roll remaining dough and repeat process until all crust is used.
8. Bake 18-20 minutes. Cool completely on baking sheet.

1. In the bowl of a stand mixer using whisk attachment add all ingredients and whisk on high speed until stiff peaks form.
2. Dip cooled Pumpkin Pie Fries in whipped cream. Eat and enjoy!!