Pumpkin Pocket Pies Recipes

PUMPKIN HAND PIES

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.

POCKET PUMPKIN PIES

Steps:

• Heat oven to 425ºF.
• Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
• Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate. Spoon about 1-1/2 Tbsp. pumpkin mixture onto center of each pastry round; top with caramels. Lightly brush edges of pastry with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.
• Bake 12 to 15 min. or until golden brown. Cool 1 min. Transfer to wire racks; cool completely.