Pumpkin Hand Pies
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30Prep Time Minutes
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50Total Time Minutes
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6Number of Ingredients
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12Servings
Preheat oven to 218°C (425°F). Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the pumpkin, pudding and spices. Mix well.
Unroll the pie crust on a lightly floured surface. If necessary, roll up to 6.4 mm (1/4 in.). Using a pumpkin-shaped cookie cutter, cut out 24 pumpkin shapes. Place half on the prepared baking sheet. In the other 12, cut out three vertical slots or pumpkin faces.
In a small bowl, whisk the egg and water to do an egg wash.
Pour about 1 tbsp of topping over each form of pumpkin at the bottom, leaving a border around the edge. Lightly brush the edges with the egg cleaner and place the top on each bottom, lightly pressing on the edges to seal them. Brush the tops with the rest of the egg cleaner.
Cook for 18 to 25 minutes, or until golden brown. Let cool and enjoy!
Pumpkin Hand Pies