Pumpkin Hand Pies

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 cup Brown sugar, light packed
  • 1/2 tsp Cinnamon
  • 1 tsp Maple flavoring
  • 1 1/4 cup Powdered sugar

• Nuts & Seeds

  • 1/2 cup Fisher nut walnut

• Bread & Baked Goods

  • 1 box Pie crust, refrigerated

• Dairy

  • 2 tbsp Milk

Found on shugarysweets.com

Description

Ingredients

• 1 box (14.1 oz) refrigerated pie crust
• 1 cup pumpkin puree (I use canned)
• 1/4 cup light brown sugar, packed
• 1/4 tsp allspice
• 1/2 tsp cinnamon
• 1/3 cup chopped Fisher Nuts Walnuts
• 1 egg white, beaten
• 1 1/4 cup powdered sugar
• 1 tsp maple flavoring
• 2-3 Tbsp milk
• 1/4 cup Fisher Nuts Walnuts, chopped

Directions

• Preheat over to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare the filling. In a small bowl, whisk together the pumpkin puree, brown sugar, allspice, and cinnamon. Fold in chopped Fisher Nuts Walnuts. Set aside. Unroll pie crusts and cut 6 circles from each crust using a 4 -inch biscuit cutter. Re-roll the scraps to get more circles. Using a 1 Tbsp cookie scoop, drop pumpkin filling into center of each pie crust circle. Fold in half and pinch edges completely, Fold pinched edges over and using a fork, press the tines of the fork to seal. Poke hand pies with a fork once, to prevent bursting. Beat egg white in a small bowl until frothy and brush over the tops of each hand pie. Bake on parchment paper lined cookie sheet for about 13-15 minutes, until browned. While pies are baking, prepare glaze. Whisk together the powdered sugar, maple, and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely (I used two forks to flip it over and remove excess glaze). Return to parchment paper and sprinkle immediately with chopped walnuts. Allow to set, about 10 minutes. Eat warm or refrigerate and enjoy cold, like pumpkin pie!