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mini pumpkin hand pies

Print Recipe

Ingredients
  

  • 1 unbaked pie shell
  • 1 cup pumpkin puree
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 tsp vanilla
  • 2 oz cream cheese
  • 1 egg yolk
  • 1 egg, beaten for egg wash

Instructions
 

  • In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
  • Heat oven to 375 degrees. Cut out 12 mini pumpkin shapes from pie dough. Cut 3
    vertical slits in 6 of the shapes. Place 6 unsliced "bottoms" on a
    parchment-lined baking sheet. Place 1 tablespoon of the pumpkin mixture onto
    each bottom, leaving a 1/4-inch border around the edges. Lightly brush the
    border with egg. Sandwich the filling with the scored pumpkin cutouts and press
    the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin
    mixture.
    Brush the tops of the hand pies with the remaining egg.
    Bake at 375 until golden brown, 23 to 25 minutes.