Pumpkin Hand Pies
Minutes Prep time: 30
Minutes Total time: 50
Servings: 12
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 50
Servings: 12
Difficulty: easy
1/4 cup solid-pack pumpkin
1 pudding cup (3.25 oz each) Snack Pack® Vanilla Pudding
1/2 teaspoon pumpkin pie spice
1 pkg (15oz) refrigerated pie crust
1 egg
1 tablespoon water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 18 g | 6% |
Cholesterol | 7 mg | 2% |
Total Fat | 10 g | 15% |
Iron | 1% | |
Calories | 156 kcal | 8% |
Sodium | 194 mg | 8% |
Protein | 1 g | 1% |
Saturated Fat | 4 g | 20% |
Sugars | 1 g | 0 |
Vitamin C | 0 |
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine pumpkin, pudding, and spice. Mix well.
Unroll pie crust on a lightly floured surface. If needed, roll out to 1/4-inch. Using a pumpkin-shaped cookie cutter, cut out 24 pumpkin shapes. Place half on prepared baking sheet. In the remaining 12, cut 3 vertical slits or pumpkin faces.
In a small bowl, whisk egg and water to make an egg wash.
Spoon about 1 tablespoon filling onto each bottom pumpkin shape, leaving a border around edge. Lightly brush edges with the egg wash and place top over each bottom, pressing edges lightly to seal. Brush tops with remaining egg wash.
Bake 18 to 25 minutes, or until golden brown. Let cool and enjoy!
Pumpkin Hand Pies