I’m not a huge pumpkin fan. Pumpkin Spice, YES. Actual pumpkin…not as much. And while, I haven’t fully flipped into eating pumpkin pie…but I have flopped into a “small-amounts” liker. I’m basically halvsies on pumpkin. Sometimes it’s great, other times it makes me gag.Kinda like the way I feel about quinoa or James Franco. So here is a small amount pumpkin recipe. Perfect for those of us on the pumpkin-texture fence…Pumpkin Pie Pockets..heavy on the crust, light on the pumpkin. Everything is best in moderation. The day before I made these I put together my filling. You could certainly use the pumpkin pie filling that you like best, but since I don’t have one I thought I would experiment a little. I made a pumpkin filling that among some other boring ingredients included cream cheese and butter. It worked. You certainly don’t have to make the filling the day before…it was just a time saver for me. When I was ready to assemble my little pockets I used pre-made pie crust that comes in the rolls. I rolled it out a bit thinner. Thin is in, if you haven’t heard… Then using my pumpkin cookie cutter I cut shapes. I decided to get a little fancy on some and cut faces 🙂 You don’t have to…especially if you don’t like your food looking at you. I get it. Then scoop about a tablespoon amount of your filling into the center of the bottom crust. Wet the edges of the bottom crust with an egg wash ( a beaten egg and about 1 tbsp water mixed together) and place the top crust on top, pinches the edges closed. You could brush the top crust with a little egg wash too for extra shine, but I didn’t. I forgot. That’s life. Bake at 350 on a parchment or Sil-Pat lined baking sheet for 15-20 minutes, until crust browns up. When they come out of the oven you can sprinkle them with a little cinnamon sugar (2 tbsp sugar + 1 tsp cinnamon) Let them cool and then eat. These are great warm or at room temperature. Save
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