Pumpkin Pocket Pies

Name: Pumpkin Pocket Pies
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 - sheet puff pastry; 1 - egg; 1 1/2 cup(s) pumpkin, canned or cooked; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ginger powder; 1/4 teaspoon(s) nutmeg; 1/2 cup(s) evaporated milk; 1/4 cup(s) sugar (or more if you want more sweetness)

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www.justapinch.com

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Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 6

Author : Malinda Coletta @Professorchef

recipe pies

Ingredients

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Instructions

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Step 1

Defrost puff pastry. preheat oven to 350F

Step 2

Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.

Step 3

Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.

Step 4

Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.

Step 5

Place in a 425F oven for 18 minutes.