pumpkin pocket pies
(4 ratings)
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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(4 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For pumpkin pocket pies
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1sheet puff pastry
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1egg
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1 1/2 cpumpkin, canned or cooked
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1/2 tspcinnamon
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1/4 tspginger powder
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1/4 tspnutmeg
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1/2 cevaporated milk
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1/4 csugar (or more if you want more sweetness)
How To Make pumpkin pocket pies
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1Defrost puff pastry. preheat oven to 350F
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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.
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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.
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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.
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5Place in a 425F oven for 18 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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