You could use store bought dough, OR you could make my super easy pie crust dough that I PROMISE will taste much better and be flaky and buttery and you can boast that is home made, plus once you’ve made it you’ll say OMG I’m never buying that mass produced stuff ever again that was much easier than I thought and tastes so much better…. Besides it’s only 5 ingredients and they’re all things that you probably already have around the house if you do any baking at all. Butter, All Purpose Flour, Sugar, Salt and Water. Seriously GO, we’ll be here when you come back. If you already made the pumpkin goop it will keep in the fridge for up to a week and it will take you maybe 15-20 minutes to make the dough then let it chill for an hour and you’re ready to rock.
OK now that you’re back (it was easy right??) cut the dough in half, then cut each half in half one or two more times depending on how many pies you want to make/how big you want them to be. I made 8 and they BARELY fit on a baking sheet when I crammed them all in there edge to edge, they’re a good size hand pie. Trust me, nobody complained or left a crumb behind in protest they were G-O-N-E.
Roll each ball out on a floured surface, I have a specialty (oooh fancy) pastry roller but really any rolling pin is fine; this was a gift and I like to use it for pastry because the dough seems to stick to the silicone surface a bit less than the wood one when I’m using a dough that has a higher butter content than say, pizza dough. Also it’s really long and you roll it flat, it doesn’t have handles like a wooden roller. But really anything kind of round that you can apply pressure with to make the dough evenly flat will do the trick.
When you have a flat round circle about 6 inches around, glop (that’s a technical term) on some of the pumpkin goop (that too) about 2-4 TBSP depending on how full you want them to be. Usually one batch of goop lasts two batches of pies for me, to give you a baseline. But you could use more or less depending on your tastes.
Once your goop is on the dough, fold one side over and press the edge with a fork to make it stick together and also pretty. Sometimes the goop squeezes out a bit. I don’t mind and I’ve never gotten a complaint about it! I think imperfection adds a little character too.
This is one of my smaller baking sheets, I have some that are bigger they probably would have had more room to spread out on but I was committed and they fit on here just fine! Line it with a parchment paper first so they don’t stick to the sheet, or you could spray it with a cooking spray if you don’t have parchment paper lying around. I couldn’t live without the stuff honestly and with a recipe like this, you could actually save the sheet/pan and use it again when you make them next time!
Melt a few Tbsp of butter and wipe down the surfaces of the pies both because, delicious, and also for the cinnamon sugar to stick to.
sprinkle pour on the cinnamon sugar don’t worry if it gets on the parchment paper too it will just bake into crispy little patties you (or your kids) can gobble up later!
YUM. They are super flaky and cinnamony and buttery. I love pumpkin pie but these have so much more crust and cinnamon sugar and they’re almost better because they’re also something that pumpkin pie is definitely NOT: Portable. Gobble them up! They’re great hot, or refrigerate them for the next day they’re ALSO great cold! With coffee too. Or Tea. Or water. Or milk. Or air. They’re just good.
- 2 Cups Pumpkin Puree canned or fresh
- 1/2 cup Sugar
- 1 Egg
- 1 1/2 Tbsp Ground Cinnamon
- 1/2 Tbsp Ground Ginger
- 1/4 Cup Melted Butter
- 1 Cup Sugar mixed with 1 Tsp Cinnamon
Preheat oven to 350 degrees
Mix the pumpkin, sugar, egg, cinnamon and ginger together completely
Cut the dough in half 4 times, making 8 equal sized pieces and roll into balls.
On a floured surface, roll out dough balls one at a time into a circle about 6 inches across
Put about 2-4 Tbsp filling on 1/2 of the circle and fold over, press edges with fork and place on a parchment paper lined baking sheet
Brush the top of each pie with melted butter and sprinkle with cinnamon sugar
Bake in preheated oven for 10-15 minutes or until brown and crispy, Enjoy!
Personally, I like these pies the next day, cold. Everybody tells me I’m crazy and they’re definitely good warm too, just a personal preference! How do you like them? Leave me a message in the comments below!