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Pumpkin Pie Mini Dumplings



 Happy November!

We are merely days away from Thanksgiving and I don’t know about you, but I am SO excited!  However, I know that this feeling is not always mutual. For those looking to make healthy lifestyle changes, facing a holiday meal (and all the desserts) can be intimidating. 

 Allow yourself to be present in the situation and enjoy your family time. 

And, you can even bring a fun little bite sized dessert…my Pumpkin Pie Mini Dumplings!  This month’s Recipe Redux theme is all about healthy holiday desserts and these are just PERFECT.



I once saw a cooking demo that showed how to use yogurt and flour for dough. I’ve always wanted to try it ever since but couldn’t remember what else she may have added. So I just tried adding the two together and it worked!​ It’s kind of amazing. 

Do you HAVE to make dough? Absolutely not! These can also be made with puff pastry or wonton wrappers. The baking time may need to be adjusted, but definitely worth trying!

Let’s get cooking!



Pumpkin Pie Mini Dumplings

November 20, 2016
: Makes about 16 dumplings
: 30 min
: 25 min


  • Dough:
  • 12oz vanilla yogurt (I used two 6oz Dannon Yogurt)
  • 2& 1/4 cups All Purpose flour
  • (Plus extra flour for rolling out dough - about a cup)
  • Filling:
  • 1 can pumpkin
  • 5oz can 2% evaporated milk
  • 1/8 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 3 tbsp sugar
  • Pinch of salt
  • Topping:
  • 1 egg
  • 1/4 cup confectioners’ sugar
  • Step 1 Preheat oven to 350 degrees. 
  • Step 2 Combine flour and salt. Add yogurt and mix with hands until dough consistency reached. If dough is sticky, add extra flour until no longer sticky. Cover with towel and set aside.
  • Step 3 Combine ingredients for filling. Set aside. 
  • Step 4 Roll out dough, ensuring to flour your work area. Knead dough until dough is soft, not sticky. Roll as thin as possible without breaking dough. Cut into 3 inch diameter round circles, either using cookie cutter or glass rim (I used pint glass).
  • Step 5 Fill with about 1 tsp filling into center and fold dough in half. Use a fork to press the dumplings closed. Place on parchment paper.
  • Step 6 Whisk one egg and brush the mixture on top of each dumpling. Bake in oven for 22-24 minutes, or until dough is golden brown.
  • Step 7 Serve with sifted confectioners sugar on top. 
Super adorable and after making your own dough, you will be feeling so proud! In my most humble opinion, these actually taste better after they sit for a little while. You can store them in any plastic container for up to 2 days. 
If you have left over filling, add about 1/4-1/2 cup of greek yogurt and serve it on the side for dip. Or just add it to your yogurt in the morning!You can also mix in some cinnamon into the confectioners sugar for an extra kick of spice!

As always, hope you enjoy and Happy Thanksgiving!!Lots of LOVE and so many THANKS,Eva

2 thoughts on “Pumpkin Pie Mini Dumplings”

  • Hi Eva! These look awesome!! I’m not a pumpkin girl myself… do you have ideas on other filling options I could use instead?

    • Hi Casey! Thanks for your comment!! You could totally fill these with any pie filling you like…apple or berry would be good! I thought about filling them a jam or preserve as well for something quick and easy.

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