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Flaky Pumpkin Hand Pies


Flaky Pumpkin Hand Pies

A full pie is good, but Emily Hutchinson's adorable, handheld version just may be better!
Instructions Close

Flaky Pumpkin Hand Pies

Emily Hutchinson

Yield: 10 medium pies


15 0z can pumpkin puree

2 oz cream cheese, softened

½ cup granulated sugar

¼ cup brown sugar

2 large eggs divided

1 tsp pumpkin pie spice

½ tsp ground cinnamon

¼ tsp fine salt

Refrigerated pie dough


1.     In a medium bowl, mix cream cheese and about ¼ cup pumpkin puree until creamy. Add in both sugars and mix. Cream cheese will clump if it's not room temperature softened.


2.     In a separate bowl, separate one of the eggs, white in one bowl and yolk in another. To the yolk, crack the second egg and add it into the pumpkin mixture and mix until combined. Save the egg white for brushing pie crusts.


3.     Add in all spices and salt and mix, then add in remaining pumpkin puree and mix. Adding all pumpkin in the beginning will make the cream cheese clump.


4.     Preheat oven to 425 degrees.


5.     In a medium pan, cook pumpkin mixture on medium heat. Cook, stirring for about 5 minutes. Cooking the moisture out will ensure that the pumpkin filling will not be watery.


6.     Roll out crust on a floured surface and cut pie shapes. Put a couple Tbsp of filling in center, don’t overfill. Use a pastry brush to brush on egg white on edge of bottom dough, place another dough on top and gently crimp edges, can use fork or finger if you don’t have a hand pie press. Use more egg wash on top of pie, poke holes if you need to, that will release air in pocket. Sprinkle tops of pies with sugar.


7.     Place on parchment lined baking sheet. It's easier to assemble pies on parchment and transfer to baking sheet on the parchment or work directly on parchment lined cookie sheet.


8.     Bake for 10 minutes on middle rack.


9.     Allow 5 minutes to cool and enjoy.


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