Pumpkin Hand Pies
Servings: 5 servings
Calories: 273kcal
Ingredients
- 2 large eggs divided
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- 1 teaspoon Pumpkin pie spice divided
- 1 2 count refrigerated pie crusts
- 2 tablespoons Granulated sugar
Instructions
- Preheat your oven to 450 degrees fahrenheit and line a baking sheet with parchment paper.
- Roll out pie crusts, to about ¼ inch thick.
- Use a 3-4 inch pumpkin cookie cutter to cut out an even number of pumpkin shapes.
- Re-roll any unused dough until you’ve cut as many shapes as you can, the cookie cutter size will determine how many pies you can make, a 4 inch cutter makes about 5 pies.
- Next, make the filling. Whisk together 1 large egg, pumpkin puree, brown sugar, and ½ tsp pumpkin pie spice.
- Add about 2-3 Tablespoons filling to half of the pumpkin cut outs. More, or less, depending on the size of your pumpkins.
- Place another pumpkin cut out on top of each of the pumpkins with filling.
- Use a fork to press the edges and seal the pies.
- Combine 2 Tablespoons Sugar and ½ teaspoon pumpkin pie spice, stir.
- Lightly beat an egg, and brush the tops of the pumpkins with egg.
- Sprinkle the sugar mixture over the pies.
- Use a sharp knife to cut the pumpkin curves into the pies.
- Bake the pies for 15-20 minutes, until golden brown.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 171mg | Potassium: 180mg | Fiber: 2g | Sugar: 21g | Vitamin A: 7722IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg