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Sugar Crusted Pumpkin Harvest Hand Pies
Equipment
- Cookie Cutter (we used a pumpkin shape)
Ingredients
Filling
- 1 15 oz can pumpkin puree
- ⅔ cup milk
- ⅓ cup white sugar
- ⅓ cup packed brown sugar
- 1 tbsp corn starch
- ¼ cup flour
- 1 tsp cinnamon
- ½ tsp nutmeg
Crust
- 2 9-inch pre-made pie doughs
- sprinkle of brown sugar
Instructions
- Preheat the oven to 350 °F (175 °C)
- Mix all the filling ingredients in a bowl and set in the fridge for 30 minutes to chill and thicken slightly. If the filling is still very runny you can try adding more corn starch, or partially freeze the mixture.
- On a floured surface, flatten your pie dough to be very thin and cut out an even number of shapes from the dough.
- Lay one half of the shapes on a greased baking sheet and use a spoon to depress a small indent in the center
- Spoon a dollop of filling onto each shape then top with the other half of the shapes. Use a fork to pinch the edges down and seal the filling inside. If filling squeezes out try reducing the amount you dollop on, or just run wild and then wipe up the spillage.
- Sprinkle a dash of brown sugar on top of each pie
- Bake for at least 25 minutes. Then check for the edges to be slightly browning and the center of the tops of the dough to be crusted instead of soft. If they aren't yet, continue to cycle baking for 5 minutes and checking until done.
- Let cool, and pack for the road to your next adventure!
Notes
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