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Oct 11, 2019

2018 RidgeCrest Herbal's Pumpkin Baking Contest Winner

by RidgeCrest Herbals

Ridgecrest loves pumpkin, so in October we had a contest to see who could make the most delicious pumpkin-based treat! Here’s the winner:


Scott’s Pumpkin Pastry


• 2 cups all-purpose flour

• 1 cup butter

• 1⁄2 cup water

• 3 large eggs

• 3⁄4 cup sugar

• 1 tsp ground cinnamon

• 1⁄2 tsp salt

• 1 egg beaten

• 1⁄2 tsp ground ginger

• 1⁄4 tsp ground cloves

• 1 15oz can of 100% pumpkin puree

• 4 oz evaporated milk 


1. In a large bowl, cut room temperature butter into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix until it forms a ball. Do not over-mix. Chill dough in the refrigerator.

2. Preheat oven to 450 degrees F. Grease cookie sheets.

3. While dough is chilling, blend pumpkin puree, 2 eggs, sugar, cinnamon, ginger, cloves, and salt. Slowly stir in evaporated milk.

4. Divide dough into 4 parts and roll into 15-inch strips. Place filling along the center of each long strip of dough. Roll up and pinch the ends to seal. Place strips 2 inches apart on a cookie sheet. Brush with a beaten egg (the 3rd egg), and sprinkle with cinnamon and sugar.

5. Bake for 15 to 20 minutes or until golden brown.


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