Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
24
High
Nutrition per serving
Calories323 kcal (16%)
Total Fat19.5 g (28%)
Carbs32.7 g (13%)
Sugars7.5 g (8%)
Protein4.7 g (9%)
Sodium133.1 mg (7%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Dough
2 ½ cupsall-purpose flour
1 teaspoonsugar
½ teaspoonfine salt
2 sticksunsalted butter
cold, cut into pieces
¼ cupwater
ice
Filling
For the pies
Instructions
Dough
Step 1
In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
Step 2
Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
Step 3
On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
Step 4
Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
Step 5
In a small bowl, mix sugar and cinnamon together. Brush pies with beaten egg, then sprinkle with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.
Tips
Step 6
Once you’ve got your dough rolled out, you can cut it in any shape you like. I used a round cutter that was about 5 inches across and got 10 good-sized pies. Different sizes will yield different results. If I was bringing these to a party, I would make them smaller. Cutting the dough into rectangles using a pizza cutter makes this part extremely quick. That’s what I used when I rerolled the scraps. I also added mini chocolate chips to the second round because I love that combo with pumpkin!
Step 7
Of course, the size of your disc will determine how much filling can be used. I used a heaping tablespoon for mine. Just be sure to leave a rim around the perimeter of at least 1/3-inch. Fold the dough in half over the circle and pinch with your fingers to seal. If the dough is not sticking together, brush the edge with egg first. You can also use a fork to crimp the edges.
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