Pumpkin Hand Pies (Print Version)

Ingredients:

01 - 1 package (2 sheets) refrigerated pie crusts.
02 - 1/2 cup canned pumpkin puree.
03 - 2 tablespoons brown sugar.
04 - 1/2 teaspoon ground cinnamon.
05 - 1/4 teaspoon ground ginger.
06 - 1/4 teaspoon ground nutmeg.
07 - 1/4 teaspoon ground cloves.
08 - 1/4 teaspoon vanilla extract.
09 - 1 large egg (for egg wash).
10 - 1 tablespoon granulated sugar (for sprinkling).

Instructions:

01 - Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Roll out the pie crusts and cut out circles using a cookie cutter or glass (about 4 inches in diameter).
03 - In a small bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
04 - Spoon about 1 tablespoon of the pumpkin filling onto the center of each dough circle.
05 - Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
06 - Brush each pie with egg wash and sprinkle with granulated sugar.
07 - Use a sharp knife to cut small slits on the top of each pie for venting.
08 - Bake for 20-25 minutes or until golden brown and crispy. Let cool slightly before serving.

Notes:

01 - Serve warm with a drizzle of caramel or a scoop of vanilla ice cream.
02 - These hand pies can be stored in an airtight container and reheated for a quick fall treat.

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