Best Pocket Pumpkin Pies Recipes

PUMPKIN POCKET PIES

Pumpkin Pocket Pies image

I had some leftover pumpkin so I whipped this together on a whim and it came out just great. These are not as sweet as a pumpkin pie - but quite tasty! Taste the filling and add sugar if you want something sweeter!

Provided by Malinda Coletta

Categories Pies

Time 45m

Number Of Ingredients 8

Ingredients

1 sheet puff pastry
1 egg
1 1/2 c pumpkin, canned or cooked
1/2 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp nutmeg
1/2 c evaporated milk
1/4 c sugar (or more if you want more sweetness)

Steps:

1. Defrost puff pastry. preheat oven to 350F
2. Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
3. Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
4. Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
5. Place in a 425F oven for 18 minutes.

POCKET PUMPKIN PIES

Pocket Pumpkin Pies image

Take your classic pumpkin pie recipe and individualize it with our Pocket Pumpkin Pies. We added pecans, chocolate and caramel to add our own delicious flare to the mix. Make it for your loved ones today.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1/4 cup chopped pecans
1/4 cup semi-sweet chocolate chips
6 KRAFT Caramels, cut in half
1/4 cup cinnamon sugar

Steps:

Heat oven to 425ºF.
Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate. Spoon about 1-1/2 Tbsp. pumpkin mixture onto center of each pastry round; top with caramels. Lightly brush edges of pastry with water; fold in half to enclose filling. Seal edges with fork.
Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.
Bake 12 to 15 min. or until golden brown. Cool 1 min. Transfer to wire racks; cool completely.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g