Pumpkin Hand Pies (Print Version)

# Ingredients:

01 - 2 refrigerated pie crusts.
02 - 1 cup pumpkin puree.
03 - 1/3 cup packed brown sugar.
04 - 2 tablespoons heavy cream.
05 - 1 1/2 teaspoons pumpkin pie spice.
06 - 1/4 teaspoon kosher salt.
07 - 1 egg.
08 - 1 teaspoon water.
09 - 2 tablespoons coarse sanding sugar.
10 - 1/2 teaspoon pumpkin pie spice for topping.

# Instructions:

01 - Heat oven to 400°F. Line baking sheets with parchment.
02 - Roll out pie crusts to remove creases.
03 - Cut pumpkin shapes with 3-4 inch cutter. Chill shapes.
04 - Mix pumpkin, brown sugar, cream, spice and salt.
05 - Add 2-3 tablespoons filling to each shape, leaving border.
06 - Cut vents in top crusts.
07 - Brush edges with egg wash (egg + water).
08 - Top with vented crusts, seal edges with fork.
09 - Brush tops with egg wash, sprinkle with sugar and spice.
10 - Bake 15-20 minutes until golden. Rest 5 minutes.

# Notes:

01 - Keep dough cold while working.
02 - Don't overfill pies.
03 - Seal edges well.
04 - Can freeze unbaked.
05 - Vents prevent bursting.

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