Pumpkin Pocket Pies
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- sheet puff pastry
- 1 1/2 c
- pumpkin, canned or cooked
- 1/2 tsp
- 1/4 tsp
- ginger powder
- 1/4 tsp
- 1/2 c
- evaporated milk
- 1/4 c
- sugar (or more if you want more sweetness)
1Defrost puff pastry. preheat oven to 350F
2Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
3Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
4Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
5Place in a 425F oven for 18 minutes.