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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 1/2 cup pumpkin puree
- 3 tablespoons sugar
- 2 large eggs, divided use
- 1 teaspoon pumpkin pie spice
- 1 refrigerated pie crust (2 rounds)
- For Glaze
- 1/2 cup confectioners' sugar
- 3 tablespoons maple syrup
Method
- Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
- In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
- On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
- Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners' sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.
