pumpkin pocket pies

Name: Pumpkin Pocket Pies
Prep time: 30 min
Cook time: 15 min
Yield: 6
Ingredients: 1 - sheet puff pastry; 1 - egg; 1 1/2 cup(s) pumpkin, canned or cooked; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ginger powder; 1/4 teaspoon(s) nutmeg; 1/2 cup(s) evaporated milk; 1/4 cup(s) sugar (or more if you want more sweetness)

(4 RATINGS)

133 Pinches 1 Photo

Malinda Coletta

North Providence, RI

Updated on Oct 18, 2010

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!

Rate

prep time 30 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make pumpkin pocket pies

Step 1

Defrost puff pastry. preheat oven to 350F

Step 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.
Step 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.
Step 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.
Step 5

Place in a 425F oven for 18 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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