These Pumpkin Pie Pockets are as cute as they are delicious!!
I’m not a huge pumpkin fan. Pumpkin Spice, YES. Actual pumpkin…not as much. And while, I haven’t fully flipped into eating pumpkin pie…but I have flopped into a “small-amounts” liker.
I’m basically halvsies on pumpkin. Sometimes it’s great, other times it makes me gag.Kinda like the way I feel about quinoa or James Franco.
So here is a small amount pumpkin recipe. Perfect for those of us on the pumpkin-texture fence…Pumpkin Pie Pockets..heavy on the crust, light on the pumpkin. Everything is best in moderation.
The day before I made these I put together my filling. You could certainly use the pumpkin pie filling that you like best, but since I don’t have one I thought I would experiment a little. I made a pumpkin filling that among some other boring ingredients included cream cheese and butter. It worked.
You certainly don’t have to make the filling the day before…it was just a time saver for me.
When I was ready to assemble my little pockets I used pre-made pie crust that comes in the rolls.
I rolled it out a bit thinner. Thin is in, if you haven’t heard…
When they come out of the oven you can sprinkle them with a little cinnamon sugar (2 tbsp sugar + 1 tsp cinnamon)
Let them cool and then eat. These are great warm or at room temperature.Print
makes 14 pie pockets
- 4 oz cream cheese, room temp.
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/2 cup half and half
- 4 tbsp melted butter
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 2 store bought rolled pie crusts
- egg wash (1 beaten egg and 1 Tbsp water)
- Cinnamon sugar (2 Tbsp sugar + 1 tsp cinnamon)
- Preheat oven to 350
- Spray an 8×8 pan with cooking spray, set aside.
- In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
- Turn mixer up to medium and mix until combined.
- Pour mixture into prepared pan and bake for 20-25 minutes until set.
- Let cool before filling your pie pockets.
- Flatten your crust on a floured work surface. Roll the crust out a little thinner.
- Cut your crust into rounds, approx 3″ in diameter.
- Place 1 tbsp of pumpkin pie filling in the center of each.
- Brush the edges with egg wash and place a top crust over filling and pinch edges.
- Bake at 350° on a parchment lined baking sheet for 15-20 minutes until golden brown.
- When done, remove from oven and sprinkle with cinnamon sugar.
- Serve warm or room temperature
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