Mini Pumpkin Hand Pies
Makes 24 mini pies
2 boxes pre-made refrigerated pie dough sheets
1 (15 oz) can pumpkin puree
2 tbsp butter
2 tsbp sugar
1 tbsp Refinery29 Pumpkin Pie Spice, plus more for topping
For Spice Coating
1/4 cup melted butter
2 tsp pumpkin pie spice
1. Preheat the oven to 350ºF.
2. Melt the butter over medium heat in a small saucepan. Stir in the brown sugar and cook until it dissolves. Then add the pumpkin puree and spices and cook over medium-low heat until it thickens, about 10 minutes — if the pumpkin is too watery it will leak out of the hand pies! Then, remove from heat.
4. Spoon about a teaspoon of the pumpkin mixture into the middle of each circle. Fold the circle in half and crimp the open edge with a fork to seal. Brush the hand pies with melted butter.
5. Then “paint” on dry spices with a moistened pastry brush. There will be a lot of pumpkin left over, save it for another use (like this pumpkin ice cream).