Pumpkin Football Hand Pies

By Brandi Milloy

Pumpkin Football Hand Pies

Yield9-11 hand pies

Adapted from Tablespoon

INGREDIENTS

    • 1 cup pumpkin puree
    • 3/4 cup brown sugar, packed
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1 tablespoon heavy cream
    • 1 egg
    • 2 tablespoons water
    • 1 package refrigerated pie crust
    • Cinnamon sugar, for garnish
    • 1 bag cookie icing
    • Special supplies:
    • 2-1/2-inch football cookie cutter

    INSTRUCTIONS

    1. Preheat the oven to 350ºF. Line a half-sheet pan with parchment paper.

    2. Make the filling: In a bowl, mix together the pumpkin, brown sugar, cinnamon, nutmeg, and heavy cream until smooth.

    3. In a small bowl, whisk together the egg and water to make egg wash.

    4. Make the pies: Roll out the dough on a flat surface, and use the football cookie cutter to cut out 18-22 footballs. Arrange half of the footballs on the prepped half-sheet pan, and put 1 tablespoon of pie filling onto the center of each football. Brush the edges of the dough with egg wash, and then cover each football with a second piece of football-shaped dough. Gently press the pieces of dough together, then crimp with a fork to seal.

    5. Brush the tops of the footballs with the egg wash, and sprinkle with cinnamon sugar. Using the tines of a fork, prick each pie four times to allow steam to vent while they bake. Bake for 10-12 minutes, or until lightly browned. Cool for 5 minutes, and then decorate the footballs with cookie icing.

    Notes

    Don't want to buy a cookie cutter? Freehand a 2-1/2-inch football shape on a piece of sturdy paper, cut it out, and use it as a template. To make cinnamon sugar, whisk together 1/4 cup granulated sugar with 1 tablespoon cinnamon.