Your favorite pie crust (2 crusts)
Your favorite pumpkin pie filling (14 tablespoons/ ~1 cup)
Egg wash (1 beaten egg and 1 Tbsp water)
Cinnamon sugar (2 Tbsp sugar + 1 tsp cinnamon)
- Flatten your crust on a floured work surface. Roll the crust out a little thinner.
- Cut your crust into rounds, approx 3" in diameter. Or use pumpkin-shape cookie cutters.
- Place 1 tbsp of pumpkin pie filling in the center of each.
- Brush the edges with egg wash and place a top crust over filling and pinch edges.
- Bake on a parchment lined baking sheet for 15-20 minutes until golden brown.
- When done, remove from oven and sprinkle with cinnamon sugar.
- Serve warm or room temperature.
Next week I'll be posting a pie crust, along with the apple pie filling. It's a great pie crust and would work great for this application. Cookies and cups suggested roll-out pie crusts. I ended up buying a pie-crust mix and making that for the pie crusts.
I haven't ever made a pumpkin pie, so I don't have a filling I use. I used the suggested filling from Cookies and Cups, which is a modified one from Paula Deen. It is below for your use, in case you don't have a pumpkin pie filling. I probably will hunt for one I like more before making these again.
Pumpkin Pie Filling
4 oz cream cheese, room temp.
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp salt
1 egg yolk
1/2 cup half and half
4 tbsp melted butter
1 tsp vanilla
1/2 tsp pumpkin pie spice
- Preheat oven to 350F.
- Spray an 8×8" pan with cooking spray, set aside.
- In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
- Turn mixer up to medium and mix until combined.
- Pour mixture into prepared pan and bake for 20-25 minutes until set.
- Let cool before filling your pie pockets.
- Makes approx 14 pie pockets (I got closer to 1 dozen).
- Nutrition is per pocket based on 14 made and very generic ingredient descriptions.
- Pin It