Pocket Pumpkin Pies Recipes

PUMPKIN PIE PASTRY POCKETS

Steps:

• On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12"x12" square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).
• In a mixing bowl, combine the pumpkin, sugar, ¼ teaspoon of the cinnamon, ginger, salt and cloves and stir until well combined. Spoon about a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.
• Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of cinnamon over the tops of the triangles.
• Preheat the oven to 400. Place the baking sheet into the freezer for 15-20 minutes to ensure the pastry is chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.

POCKET PIES

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
• To make toaster pastries:
• Preheat oven to 350 degrees F.
• Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
• Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
• For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies
• Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
• For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
• Yield: enough for 10 to 15 pies

INDIVIDUAL PUMPKIN PIES

Steps:

• Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
• Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
• Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
• Cool a minimum of 1 hour before serving. Garnish as desired.

POCKET PUMPKIN PIES

Steps:

• Heat oven to 425ºF.
• Unroll pie crust on work surface; cut into 12 rounds with 3-inch cookie cutter, rerolling scraps as necessary.
• Mix pumpkin and spice in medium bowl until blended; stir in nuts and chocolate. Spoon about 1-1/2 Tbsp. pumpkin mixture onto center of each pastry round; top with caramels. Lightly brush edges of pastry with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; sprinkle with cinnamon sugar.
• Bake 12 to 15 min. or until golden brown. Cool 1 min. Transfer to wire racks; cool completely.

EASY MINIATURE PUMPKIN PIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
• Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly.
• Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms.
• Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops.
• Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.

PUMPKIN HAND PIES

Steps:

• Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
• In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
• On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
• Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners' sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.

PUMPKIN HOT POCKETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll one crust into a 15-in. circle. Using a floured 5x4-in. pumpkin cookie cutter, cut out eight pumpkins. Repeat with remaining crust. Spread mustard over eight pumpkins. Layer with ham, onions and cheeses to within 3/4 in. of edges., In a small bowl, beat yolks with enough red food coloring to achieve an orange color. In another small bowl, beat egg white with green food coloring. Brush orange mixture over edges of crust. Top with remaining pumpkins. Press edges to seal; trim edges with a fluted pastry wheel. Brush stems with green mixture and pumpkins with orange., Transfer to greased baking sheets. Bake until browned, about 15 minutes.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

PUMPKIN POCKET PIES

Steps:

• Defrost puff pastry. preheat oven to 350F
• Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
• Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
• Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
• Place in a 425F oven for 18 minutes.