Sliding into Thanksgiving and all things fall, I knew I wanted to have something very simple on deck for a quick sweet treat, but not necessarily a full pie. Enter: Pumpkin Hand Pies.

I love these for Friendsgiving and also for those easy brunches between the holidays. If preferred, make the hand pies ahead of time and pop the pies into the freezer prior to the egg wash and baking steps. The pumpkin hand pies will be ready for the oven when you need that last-minute dessert.

This is an extremely easy assembly. I wouldn’t even call it a recipe. And it comes together quickly thanks to canned pumpkin and store-bought refrigerated pie crust.

Let’s get to it …

Ingredients

1. 1 pkg refrigerated pie crust, thawed if frozen (2 crusts)
2. 1/2-15oz can pure pumpkin
3. 1 egg
4. 1 tablespoon pumpkin pie spice
5. 1 teaspoon vanilla
6. 1/3 cup light brown sugar
7. egg wash for pie crust
8. Optional: finishing sugar

Pumpkin Hand Pies

1. Preheat oven based on what is mentioned on the refrigerated pie crust.
2. Mix pumpkin, egg, pumpkin pie spice, vanilla and sugar into a bowl.
3. Roll out refrigerated pie crust and cut into 2″ circles. If you don’t have a circle cookie cutter, feel free to trace around a cup or use a cookie cutter. I used a square and a pumpkin too.
4. Put about a tablespoon in the center of the dough and top with another piece of dough, same shape.
5. Crimp the edges with a fork. If some comes out the sides, that’s okay!
6. Brush with egg wash and sprinkle with demerara sugar.
7. Bake 10-15 minutes. Start checking at 10.