PUMPKIN HAND PIES RECIPES
PUMPKIN HAND PIES RECIPE - FOOD.COM
Make and share this Pumpkin Hand Pies recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 5 pies, 5 serving(s)
Number Of Ingredients 7
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, FatContent 10.8, SaturatedFatContent 3.5, CholesterolContent 74.4, SodiumContent 174.3, CarbohydrateContent 46, FiberContent 1.1, SugarContent 28.1, ProteinContent 4.7
MINI PUMPKIN HAND PIES RECIPE - TABLESPOON.COM
Adorable mini pumpkin pies that are easy to make and addicting to eat!
Provided by Sugar and Charm
Total Time 45 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
- Unroll the pre-made dough on a flat surface. There are two in one box.
- Using a 2 1/2 inch biscuit cutter, cut out at least 18 circles. Roll the extra dough out and cut some more with the biscuit cutter.
- Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
- Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use a fork to get a nice edge.
- Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
- Bake for about 20 minutes or until golden brown. Top with yummy whipped cream and serve with ice cream!
Nutrition Facts : Calories 180 , CarbohydrateContent 25 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 7 g, TransFatContent 0 g
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These delicious pumpkin hand pies are easy to make and fun to eat. According to Andrew Zimmern, the dough is so simple and forgiving that his 9-year-old helps him make it. Slideshow: Delicious Pumpkin Recipes
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Reviews 5
Total Time 1 hours 25 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 25 minutes
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Eat your favorite fall dessert anywhere.
From womansday.com
Total Time 1 hours 15 minutes
Category autumn, baking, dessert
Cuisine American
From womansday.com
Total Time 1 hours 15 minutes
Category autumn, baking, dessert
Cuisine American
- In a food processor, combine the flour, granulated sugar and 1 1/2 teaspoon salt. (If your food processor is a 7-cup or smaller, remove half of the mixture and make th dough in two batches.) Pulse in the butter until the mixture resembles coarse crumbs. Add the vinegar and cold water, pulsing until the dough is crumbly but holds together when squeezed (add additional water 1 teaspoon at a time, if necessary). Do not over mix. Shape the dough into three 1-inch-thick disks, cover tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days. Meanwhile, make the filling: 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 F. Working one disk at a time, on a lightly floured surface, roll the disks to 1/8-inch-thick. Cut out twenty-eight 3 1/2-inch pumpkin shapes, transferring them to the refrigerator as you work. Cut 3 vertical slits in half of the cutouts as shown (these will be the tops of the pies). Place 7 "bottoms" on a parchment-lined baking sheet. Place 2 tablespoon of the pumpkin mixture onto each bottom, leaving a 1/2-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 until golden brown, 23 to 25 minutes.
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Total Time 30 minutes
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Total Time 30 minutes
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Meet biscuit-dough pumpkin hand pies, the cutest single-serve dessert in existence. They’re great for bringing to a friend’s party because there’s no messy slicing, no cleanup and no fuss. And you don’t have to worry about achieving a tender, flaky...
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PUMPKIN HAND PIES - BAKERISH
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