Pumpkin Hand Pies with Spiced Glaze Kit

What You Get

Pie dough (see note below)

Pumpkin purée

Heavy cream

Pumpkin pie spice

Powdered sugar

What You'll Need

All-purpose flour

Brown sugar

Salt

Step 1

Preheat the oven to 375ºF. Line a sheet pan with parchment paper.

Step 2

On a lightly floured surface, roll out one of the pie doughs into a large rectangle, about ⅛ inch thick. Trim the dough, if needed, so the sides are even, and cut into 8 smaller rectangles (about 3-by-5-inches each). Use a spatula to transfer the rectangles to the prepared pan. Top with a second piece of parchment. Repeat rolling and cutting the second pie dough, then transfer those rectangles onto the top parchment. Refrigerate the dough while you make the filling, at least 5 minutes.

Step 3

In a bowl, whisk together ⅓ cup packed brown sugar, ⅔ cup pumpkin purée, 1 tablespoon heavy cream, 1 teaspoon pumpkin pie spice, and a pinch of salt.

Step 4

Slide the top sheet of dough rectangles onto your work surface, and brush with a thin layer of heavy cream. Mound 2 tablespoons of the pumpkin filling in the center of each rectangle, leaving a ¾-inch border. Top with the remaining rectangles, using your fingertips to press firmly around the edges to seal the dough. With the tines of a fork, press down around the edges to further seal the pies. Return the hand pies to the pan, spacing them evenly apart.

Step 5

Bake the hand pies until the edges and bottoms are golden brown, 25 to 30 minutes. Let cool on the baking sheet for 30 minutes.

Step 6

Meanwhile, in a bowl, whisk together 1 cup powdered sugar, ¼ teaspoon pumpkin pie spice, and a pinch of salt until combined. Whisk in 1 to 2 tablespoons water, enough to make the glaze pourable and smooth. Drizzle over the cooled hand pies. Let the glaze set, about 30 minutes, then serve.