Ingredients:
– 1 package (14.1 ounces) refrigerated pie crusts (or homemade pie dough)
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 large egg (for egg wash)
– 1 tablespoon milk (for egg wash)
– Powdered sugar (optional, for dusting)
Preparation:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pie crusts on a lightly floured surface and cut into 4-inch circles or squares.
3. In a bowl, mix together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and salt.
4. Place a small spoonful of the pumpkin mixture in the center of each pie dough circle or square.
5. Fold the dough over the filling to form a pocket, and press the edges together with a fork to seal.
6. In a small bowl, whisk together the egg and milk to make an egg wash. Brush the mixture over the tops of the hand pies.
7. Place the hand pies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. Allow to cool slightly before dusting with powdered sugar if desired.