I am so excited for week one of the ‘All Things Pumpkin’ link-up. I absolutely can not wait to see what y’all have to share. For week one I chose to share a recipe. It’s very likely that I’ll share a recipe every stinking week. It’s my favorite way to use pumpkins and it give me an excuse to bake something. Win-Win!
Okay, I’ll be honest. These weren’t the easiest thing to make. BUT, don’t move on and give up on them yet. The biggest problem was me. For some crazy reason I decided to make my own pie crust…and that is where things became difficult. Do yourself a great big massive favor and just buy pre-made crusts at the store. Then, putting these together will actually be a lot of fun. I promise.
- 1 Pacage, 2 pre-made pie crusts
- 1 cup of pumpkin reduced to 3/4 cup (see directions)
- 2 T White sugar
- 2 T Brown sugar
- 2 oz Cream cheese softened
- 1/2 tsp Vanilla
- 1 Egg yolk
- 2 tsp Pumpkin Pie Spice
- 1 Egg white
- 1/2 T water
- Cinnamon sugar for sprinkling
- Candy eyes
- 1) Strain the pumpkin. Simply place the one cup of pumpkin onto a tea towel or a stack of paper towels and squeeze out the excess water. The process only take a couple minutes and you should have about 3/4 cup pumpkin when done.
- 2) Mix the cream cheese with the sugars until blended. Add in the pumpkin, vanilla, spices and egg yolk. Mix until well combined. Set aside.
- 3) Roll out your pie crust trying for a rectangular shape. Ideally 11x13 but if you can't get it that big you can always re-roll the remainder. I cut my bases into 9, 3-x4 rectangles but you can make whatever size you'd like. You should end up with 8-12 pies depending on size. Lay your base pieces onto a baking tray with a baking mat or a piece of parchment paper on it.
- 4) Scoop 1-2 T of the pumpkin filling onto each base, carefully spread leaving the edges untouched.
- 5) Mix the egg white with the water and beat with a whisk. Brush a little around the bare edges of the base.
- 6) Cut the remaining rolled out crusts into strips. Mine varied between 1/2 & 1/3 of an inch. I added a strip to the top and bottom first then randomly layed the rest. When you are done trim off any excess and make sure the edges are sealed.
- 7) Lightly brush with remaining egg wash and sprinkle with cinnamon sugar.
- 7) Bake at 375 for about 20-25 minutes until the crust is a light golden brown.
- 8) Remove from tray and place on cooling rack. Immediately add the candy eyes.
Assembling these hand pies is pretty simple. If you have a tendency to over think things like I do, let your kids help. I was strategizing and trying to create the perfect mummies. About half way through, I realized I needed relax and not over complicate the process. When I finished them I thought to myself this is never going to work. I put them in the oven and walked away hoping for a miracle.
I still can’t believe how cute they turned out. I learned SO much making this recipe. I knew I needed to blog about it to share what I learned with others.
#1 Buy your pie crust.
#2 Just have fun with it. Involve the kids.
#3 Seal them well and trust the process.
#4 The are SO good.
I hope y’all love this recipe and that my lessons learned help someone!
Sharing how to make adorable Mummy #Pumpkin Hand Pies on the blog today! #allthingspumpkin #Recipe Click To Tweet
Now comes the confusing part. There are actually two link-ups going on in this post. Hello never tried before craziness. I’ve tried to label them and separate them with a photo to keep everything crystal clear. The first is Tuesday Talk, followed by All Things Pumpkin. If you are here for the pumpkin party I’d encourage you to add your post to both. Why not!
Tuesday Talk Link-up:
All Things Pumpkin Link-Up