Happy Thanksgiving!
I don’t know about you but my favorite part of Thanksgiving is getting to enjoy the leftover food. Is it just me or does everything always seems a little bit better day after?
I had a little pumpkin puree left over so I decided to make these Creamy Spiced Pumpkin Hand Pies. They are crazy-easy to make and perfect for an on-the-go slice of pumpkin pie. I’m thinking these Creamy Spiced Pumpkin Hand Pies and a little Black Friday or Cyber Monday shopping makes a perfect combination. I’m more of a Cyber Monday shopper because the crowds at the mall freak me out a little. I know a lot of you consider Black Friday a major sport like football or basketball — so knock yourselves out. Just make sure you make a pan of these to take with you before you head out the door. You’re welcome.
You’ll need less than 30 minutes to whip these up and this is how you do it:
Carefully unfold puff pastry and roll if necessary to a 9-inch x 9-inch square. Cut into 9 equal squares by cutting into thirds vertically and horizontally. Repeat with remaining puff pastry and set aside.
Place half of the dough squares on a baking sheet. Dividing evenly, top each with 1 teaspoon cream cheese and 1 tablespoon pumpkin mixture. Alternately, mix the cream cheese and pumpkin mixture together and then evenly divide.
In a small bowl whisk the remaining egg and water to combine. Brush a small amount of the egg mixture around the edge of the pastry square, and top with remaining dough squares. Crimp edges with tines of a fork to seal and cut slits in the top to vent. Brush tops with egg mixture and sprinkle with sugar.
- ½ cup pumpkin puree
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- flour for dusting
- 2 sheets puff pastry (from 1-pound box), thawed according to package directions
- 9 teaspoons cream cheese
- 2 teaspoons water
- turbinado (or granulated white) sugar for sprinkling
- Heat oven to 400. Line a baking sheet with parchment paper; set aside.
- Whisk together the pumpkin puree, sugar, 1 egg, and spice in a small bowl; set aside.
- Lightly flour work surface. Carefully unfold puff pastry and roll if necessary to a 9-inch x 9-inch square. Cut into 9 equal squares by cutting into thirds vertically and horizontally. Repeat with remaining puff pastry and set aside.
- Place 9 of the dough squares on prepared baking sheet. Dividing evenly, top each with 1 teaspoon cream cheese and 1 tablespoon pumpkin mixture.
- In a small bowl whisk the remaining egg and water to combine. Brush a small amount of the egg mixture around the edge of the pastry square, and top with remaining dough squares. Crimp edges with tines of a fork to seal and cut slits in the top to vent. Brush tops with egg mixture and sprinkle with sugar.
- Bake, rotating pan halfway through, for 14-18 minutes. Let cool slightly before serving.
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