Pumpkin Hand Pies

Ingredients

• 1 large egg
• 1 cup pumpkin puree
• 1/4 cup white sugar
• 1 teaspoon pumpkin spice
• 1 box of refrigerated pie crust or homemade double crust
• 1 large egg (lightly beaten)
• 1 tablespoon turbinado sugar
• 1/2 teaspoon cinnamon

Instructions

1. 1

   Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.

2. 2

   On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.

3. 3

   Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.

4. 4

   In a small bowl, mix sugar and cinnamon together. Brush pies with beaten egg, then sprinkle with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.