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…
Then using my pumpkin cookie cutter I cut shapes.
I decided to get a little fancy on some and cut faces 🙂 You don’t have to…especially if you don’t like your food looking at you. I get it.
Then scoop about a tablespoon amount of your filling into the center of the bottom crust.
Wet the edges of the bottom crust with an egg wash ( a beaten egg and about 1 tbsp water mixed together) and place the top crust on top, pinches the edges closed.
You could brush the top crust with a little egg wash too for extra shine, but I didn’t. I forgot. That’s life.
Bake at 350 on a parchment or Sil-Pat lined baking sheet for 15-20 minutes, until crust browns up.
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.
Pumpkin Pie Pockets
Description
makes 14 pie pockets
Ingredients
- 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)
Instructions
For Filling:
- 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.
Assembly:
- 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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That necklace is soooo sweet!
I LOVE LOVE pumpkin – even going to try my hand at pumpkin fudge this fall! YUM!
But these – …. I think I need to stop visiting your blog (except, that I won’t) I want to make every single thing you post and well, I’m already on my way to making myself as large as a house as it is LOL
these are cute!
I am totally with you there on the hatred of pumpkin pie. Gross! I hate the texture, but I do love me some pumpkin cheesecake 😉
*p.s. the necklace is very dainty and sweet!
Thanks for the great baking idea! Just to clarify, the pumpkin filling gets baked before it goes into the little pumpkins and then gets baked again?
With the filling that I made, I baked it first…I found that it reduced the filling spreading and leaking out of the pockets 🙂
love the necklace 🙂
I think the necklace would look fantastic on me as I’m eating the Pumpkin Pie Pockets.
Thanks for a great site!
YAy!!! A cute, fun, Fall treat 🙂 As spooky and cool as the eyeballs and stuff are, I’m a sucker for the cute little classic pumpkins. These sound so yummy, can’t wait to make them!!
That necklace is adorable, too!! Love it, so practical!
I’m craving Autumn food and those pumpkin pie pockets would do the trick! Yum! I love giveaways…feel free to pick me! 😉
I’m undecided on pumpkin as well…but these pie pockets may be quite good. I may just have to give them a try…thank you for the inspiration (and gumption to try pumpkin again…once a year is typically the most that happens)
Oh, and the necklace…hella adorable! LOVE IT!
The internet is full of interesting surprises. I stumbled upon your lovely blog this past weekend and love what I have seen so far. The necklace is so precious and delicate. Would love to win!
I love pumpkin, but I’m a pastry chef so I have to come up with dessert ideas way before fall. It’s not even November, and I’m already tired of pumpkin!!! Not at all tired of that necklace though; too cute!