Pierogies in a Pumpkin Sage Cream Sauce

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As the fall approaches we seek out all things comfy and cozy! Pierogies in a Pumpkin Sage Cream Sauce with crispy bits of prosciutto sprinkled all over is just that! I have partnered with Mrs. T’s Pierogies to bring you this perfect fall dish that is ready in 30 minutes! Easy enough for back to school, cozy enough to welcome fall!

Pierogies in Pumpkin Sage Cream Sauce

ingredients

• 1 box Mrs. T's Classic Onion Pierogies, par boiled

• olive oil

• 4 slices prosciutto

• 10 sage leaves, whole

• 1 cup heavy cream

• 1/2 c pumpkin puree

• 1/4 c parmesan cheese, grated

• 1/2 tsp nutmeg

• 1/8 tsp salt

• 1/8 tsp pepper

instructions

1. In a small saute pan warm the olive oil over medium low heat. Add the slices of prosciutto, and sage. Saute until pieces are crispy, about 3 minutes. Once the pieces are crispy set aside.

2. Meanwhile, heat water in a medium sized pot until it becomes a rolling boil. Add the pierogies and par boil them. Boil for about 4 minutes. Then drain.

3. Add another tablespoon of olive oil to the saute pan you were using for prosciutto. Add the pierogies and saute until brown on both sides. About 2 minutes per side. Then remove the pierogies and set aside.

4. With the heat on low, add the heavy cream, pumpkin, parmesan, nutmeg, salt, and pepper stirring to incorporate. Simmer for about 10 minutes then add the pierogies warming them through

5. Top with crispy prosciutto and sage, and serve.

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