Part of me feels like I should be apologizing for liberally using store-bought dough but...... I'm not sorry? I'm just not people. I mean, it's not to say that I don't want to master homemade dough. I do, I really do. But in the meantime I'll happily continue on my way with the store bought kind.
Maybe it'll be a New Year's resolution. Maybe.
Ok so these little guys. Maple and Pumpkin. Hello Fall. Hello Thanksgiving. Hello mouth.
I know a full pie is traditional for a Thanksgiving dinner but I quite like the idea of these hand pies instead. My family usually has a generous sampling of desserts and a full slice of pie can just be too much (even for me). I want a little of this and a little of that. And a little more of this and a lot more of that and too much of this and not enough of that.
Hand pies to the rescue!
I particularly like the mild sweetness of this pumpkin filling. It isn't cloyingly sweet or custardy. It allows the pumpkin to taste like pumpkin. Instead of just sugar and pumpkin. And a light sprinkling of sugar on the pie crust before hitting the oven creates a sweet crust to encase the smooth pumpkin creaminess inside.
Who needs a full pie?!
Here's the recipe!
Itty Bitty (Easy) Maple Pumpkin Hand Pies
makes approx. 14 pies
- 2 9" inch pie rounds
- 1 cup pumpkin canned puree
- 1/4 cup brown sugar
- 2 tablespoons sugar, plus more for sprinkling
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- pinch of salt
- 1 egg, beaten, for egg wash
1. Preheat oven to 400 degrees. Line a baking sheet with silicon mat or parchment paper and set aside.
2. In a small bowl, combine the pumpkin, sugars, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Set aside.
3. On a well floured surface, roll out one 9# pie round. Using a circular cookie or biscuit cutter about 4-5" in diameter begin cutting rounds. Combine leftover scraps, re-roll, and cut more rounds. Repeat with second 9" pie round.
4. Begin scooping the pumpkin mixture onto the pie rounds. Use about a teaspoon of filling and place onto half of the round, leaving a border of dough available to seal the hand pie. Fold the other half of dough over the filling and use a fork to seal the ends together. Repeat with all rounds. Once complete, brush all rounds with beaten egg and sprinkle liberally with sugar.
5. Bake for 15-20 minutes until puffed and golden brown. Allow to cool slightly before eating.
Recipe adapted from Chew Out Loud.