Pumpkin Pocket Pies

Malinda Coletta

By
@Professorchef

I had some leftover pumpkin so I whipped this together on a whim and it came out just great. These are not as sweet as a pumpkin pie - but quite tasty! Taste the filling and add sugar if you want something sweeter!


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

15 Min

Ingredients

1
sheet puff pastry
1
egg
1 1/2 c
pumpkin, canned or cooked
1/2 tsp
cinnamon
1/4 tsp
ginger powder
1/4 tsp
nutmeg
1/2 c
evaporated milk
1/4 c
sugar (or more if you want more sweetness)

Directions Step-By-Step

1
Defrost puff pastry. preheat oven to 350F
2
Mix, 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.
3
Raise 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.
4
Remove 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.
5
Place in a 425F oven for 18 minutes.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy