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Mini Pumpkin Hand Pies

Mini Pumpkin Hand Pies
  • Prep 25 min
  • Total 45 min
  • Servings 12
Adorable mini pumpkin pies that are easy to make and addicting to eat! Recipe by Tablespoon.com. Recipe by Sugar and Charm.
April 3, 2018

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon heavy cream
  • 1 package Pillsbury™ Refrigerated Pie Crust
  • 1 large egg
  • Cinnamon and sugar to garnish

Steps

  • 1
    Preheat the oven to 350°F. To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
  • 2
    Unroll the pre-made dough on a flat surface. There are two in one box.
  • 3
    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.
  • 4
    Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
  • 5
    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.
  • 6
    Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
  • 7
    Bake for about 20 minutes or until golden brown. Top with yummy whipped cream and serve with ice cream!

Nutrition Facts

Serving Size: 12
Calories
180
Total Fat
9g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
25mg
Sodium
180mg
Total Carbs
25g
Dietary Fiber
0g
Sugars
7g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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