Pumpkin Cheesecake Hand Pies
Flaky pumpkin cheesecake hand pies filled with spiced pumpkin and cream cheese, then baked until deeply golden for an easy fall dessert.
Prep: 20 min · Cook: 18 min · Yield: 8 · Method: Oven
Ingredients
- 1 package refrigerated pie crusts
- 0.5 cup pumpkin puree
- 4 ounces cream cheese
- 2 tablespoons granulated sugar
- 0.5 teaspoon pumpkin pie spice
- 1 large egg
Cooking instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper. (about 10 min) — 400°F
- Beat the cream cheese, pumpkin puree, sugar, and pumpkin pie spice until smooth. (about 3 min)
- Unroll the pie crust and cut eight 4-inch rounds, rerolling scraps as needed. Spoon about 1 tablespoon filling onto the center of each round, leaving a border. (about 7 min)
- Fold each round over the filling and press the edges firmly with a fork to seal. Cut a small vent in each pie. (about 5 min)
- Beat the egg with 1 teaspoon water and brush it over the pies. Transfer them to the prepared baking sheet. (about 2 min)
- Bake until deeply golden and the filling is set, 16 to 20 minutes. Cool on the sheet for 10 minutes before serving. (about 18 min) — 400°F