- 2 refrigerated pie crusts
- 1 cup pure pumpkin puree
- 1/4 cup sugar
- 1 tsp. pumpkin pie spice
- 1/2 tsp. vanilla
- 1 egg
In a small bowl, stir together pumpkin puree, sugar, pumpkin pie spice and vanilla.
Roll out one of the pie crusts using a rolling pin. Using a 3-inch biscuit cutter or round cookie cutter, cut out circles. Take the leftover dough and roll into a ball. Use rolling pin to roll out the leftover dough. Cut out as many additional circles as you can. Repeat with other pie crust.
Place half of the circles on the baking sheets. Scoop a heaping teaspoon of the pumpkin mixture into the center of those circles. Place the remaining circles on top of the circles with the filling. Press down edges and seal by pressing the prongs of a fork around the edges. Pierce four slits on the top of each pie to allow steam to escape. (You can also cut a jack-o-lantern shape into the top circles prior to placing them on top--perfect for Halloween!)
Whisk egg. Brush tops of each pie with egg. Sprinkle a small amount of both cinnamon and sugar over the top.
Bake for 20 minutes. Allow to come to room temperature and store in an air-tight container.
Source: SK Original