Pumpkin Hand Pies

Kids don’t always love traditional pumpkin pie — too much filling, too little crust. For them, try these little hand pies (they’re good for overstuffed grownups who just want a bite of pie, as well). A spicy but simple pumpkin filling skips the eggs and cream or evaporated milk, instead focusing on the spice and sweetness. Storebought pie crust makes these a breeze to assemble. Be sure not to overfill them, or they'll burst when baking. Serve with a sprinkle of confectioners’ sugar to let little ones know there’s nothing like, you know, spinach hiding inside.

Sharon Bowers

Pumpkin Hand Pies

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    Ingredients

    1 (15-ounce) box frozen pie crusts (to make 2 9-inch crusts) 1/4 teaspoon ground cloves
    3/4 cup pumpkin puree 1/4 teaspoon ground nutmeg
    1/3 cup sugar, plus more for sprinkling Pinch salt
    1/2 teaspoon vanilla Flour for rolling
    1/2 teaspoon cinnamon 1 egg, beaten

    directions

    Total:
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    • 1

      Preheat the oven to 350 degrees. Defrost the pie crusts.

    • 2

      Put the pumpkin in a small bowl and stir in the sugar, vanilla, cinnamon, cloves, nutmeg and salt.

    • 3

      Sprinkle a little flour on a clean work surface and unroll one of the pie crusts. Roll it a little thinner to widen it and cut 6-inch circles out of the dough using a large round cookie cutter or the tip of a paring knife. Use a spatula to transfer the circles to a baking sheet. Gather the scraps, reroll and cut to make 3 more circles.

    • 4

      Put a heaping teaspoon of filling in the center of each circle on the baking sheet. Fold over the crust to make a half circle, and press the edges tightly together with the tines of a fork. Repeat with the remaining pie crust and filling on a second baking sheet.

    • 5

      Brush each pie with beaten egg and poke a few hole in the top with the fork. Sprinkle each one lightly with sugar to add a little shine. Bake for 15 minutes, until golden brown. Serve warm or at room temperature.

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