Mini pumpkin hand pies recipe for 16
Recipe shopping list — copy the items into Valedo.
These mini hand pies make sixteen servings for a Thanksgiving dessert tray. They use refrigerated pie dough and canned pumpkin for a faster bake.
Ingredients
Refrigerated pie crusts
2 boxes
Canned pumpkin puree
1 cup
Light brown sugar
1/2 cup
Heavy cream
1/4 cup
Egg
2
Pumpkin pie spice
1 1/2 tsp
Vanilla extract
1 tsp
Fine salt
1/4 tsp
Coarse sugar
2 tbsp
How to make it
- Heat the oven to 375°F and line baking sheets. 2. Mix pumpkin, brown sugar, cream, one egg, spice, vanilla, and salt. 3. Cut pie dough into circles and spoon filling onto half of them. 4. Seal with a second circle or fold into half-moons; cut small vents. 5. Brush with beaten egg, sprinkle with coarse sugar, and bake until golden.
FAQ
Who is "Mini pumpkin hand pies recipe for 16" for?
These mini hand pies make sixteen servings for a Thanksgiving dessert tray. They use refrigerated pie dough and canned pumpkin for a faster bake.
What do I need to buy for "Mini pumpkin hand pies recipe for 16"?
This list has 9 items, including Refrigerated pie crusts, Canned pumpkin puree, Light brown sugar, and Heavy cream. Cross off what you already own, then buy the rest.
Do I need every item on "Mini pumpkin hand pies recipe for 16"?
No. Use it as a starting checklist for Mini pumpkin hand pies recipe for 16. Cross off what you already have—often that includes Refrigerated pie crusts—and add anything your situation still needs.
Does "Mini pumpkin hand pies recipe for 16" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 375°F and line baking sheets. 2. Mix pumpkin, brown sugar, cream, one egg, spice, vanilla, and salt. 3. Cut pie dough into circles and spoon filling onto half of them. 4. Seal with a second circle or fold into half-moons; cut small…
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