PUMPKIN HAND PIES

Pumpkin Hand Pies image

Provided by Food.com

Categories Dessert

Time 30m

Yield 5 pies, 5 serving(s)

Number Of Ingredients 7

1/2 cup pumpkin puree
3 tablespoons sugar
2 large eggs, divided use
1 teaspoon pumpkin pie spice
1 refrigerated pie crust (2 rounds)
1/2 cup confectioners' sugar
3 tablespoons maple syrup

Steps:

Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners' sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.

Nutrition Facts : Calories 296.4, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.4, Sodium 174.3, Carbohydrate 46, Fiber 1.1, Sugar 28.1, Protein 4.7