Thanksgiving at my house always includes a pumpkin pie. That’s pretty standard for most households, right? Well, this year, we forgot to bake it the morning. Woops! The turkey was about to go in the oven and we had no pumpkin pie. Lucky for my family, I was around and I had been wanting to try hand pies. They are really easy, they take less time to bake, and everyone still gets their taste of pumpkin pie. And if I do say so myself… they were delicious!!
Here’s how you make them!
2 Trader Joe’s pie crusts
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1 tsp cinnamon
3/4 cup pumpkin puree
1/4 cup cane sugar
1/2 tsp molasses
1/2 tsp vanilla extract
pinch of salt
Combine pumpkin, sugar, molasses, vanilla extract, spices, and salt. Mix until smooth.
Chill in the fridge until the dough is ready.
Roll out the dough to be thinner than a normal pie crust.
We didn’t have the right cookie cutter size, so I used a glass to make the rounds.
Once you have your rounds from both pie crusts, combine the scraps and roll that out to get a few more. (I got 26 rounds out of 2 pie shells- to give you an idea)
Take the filling out of the fridge. Spoon the filling onto one round.
Top it with another piece of dough.
Press the sides down.
Press the sides down again with a fork.
Poke holes in the top.
Combine cinnamon and sugar for the topping.
Sprinkle it over the tops.
Make sure the cinnamon sugar didn’t close up the holes.
Put them in the fridge to set. We kept them in there while we ate dinner, but I don’t think they would need more than 20-30 minutes before you can bake them.
Preheat your oven to 350 degrees.
Bake for 20 minutes or until golden brown, flaky, and fragrant.
Thanksgiving goodness in a tiny little package!!
Don’t you want one?!
We didn’t let them cool for very long before digging in.
I saved one for you 🙂