Pumpkin Pie stuffed Hotteok


Snow, snow, snow, snow, SNOW!  I wanna wash my hands, my face and hair with snow…

Okay, perhaps it’s a bit too soon to be singing the songs from White Christmas, but we just got our first snowfall!  Well, it’s sort of like, half-snow, half-wet, all-gross, but it’s the thought that counts.  Orange is here from Florida this weekend and more than twice in the past 12 snowy hours has she squealed about the snow with glee.

I’ve become a hard bitter northerner who only sees muddy boots, slushy streets and wet, wet, wet.  

Good thing that we have pancakes, and in a much-delayed, totally necessary return to those ridiculously good stuffed Korean pancakes, Hotteok, I’m using the leftover pumpkin pie to fill them with fall goodness.

PicMonkey Collage

And by pie I mean the pumpkin orange tart.  

Now, I know that pie for breakfast the day after Thanksgiving is indeed a pretty awesome treat, and the next day there may still fighting for the last slice. But, if you’re ready to move on to greater things and want a fun and tasty way to use up those leftovers, this is a pretty good option.

Filling is filling, and the hotteok are versatile enough that any sort of leftover pie or custard would work.  And since the dough is barely sweet on its own, savory fillings would do just swell, too.


Savory like stuffing?  I like the sound of that.  But, let’s focus on the sweet today.

Luckily I had access to glutinous rice flour, but if you can’t find it, check out Two Red Bowl’s version for using just all-purpose flour.  Be MacGyver about it.

Thank you, Orange, for the hand modeling.


Pumpkin Pie Filled Hotteok
Serves 4
Leftover pumpkin pie stuffed in these fluffy Korean pancakes
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
For the pancakes
  1. 1 cup all-purpose flour
  2. ½ cup glutinous rice flour
  3. ½ TB sesame seeds
  4. ½ envelope instant yeast (I used about 2 tsp)
  5. 1 tsp sugar
  6. ½ tsp salt
  7. ¾ cup milk, lukewarm
  8. 1/2 tsp coconut oil, melted
  9. oil for the pan
For the filling
  1. 3 slices leftover pumpkin pie
  1. Mix flours, yeast, sesame seeds, sugar, and salt in a mixing bowl. Pour the warm milk (not too hot- don’t want to kill the yeast) mixed with the coconut oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes until doubled in size.
  2. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
  3. Meanwhile, scrape away all the pumpkin pie filling from the pie. Discard the crusts.
  4. Tear a piece of dough (about 1 1/2 – 2″ in diameter) and stretch out with your hand. Place 1 TB of the filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.
  5. Heat the pan with oil over medium heat. Drop the dough and push it with spatula or something heavy (I used cans) to flatten it. When you see the surface puffs up slightly, flip to the other side and continue cooking until a nice golden brown crust forms.
Adapted from Beyond Kimchee
Adapted from Beyond Kimchee
The Hungary Buddha Eats the World http://thehungarybuddha.com/


Written during a Friends Netflix binge.

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