Pumpkin Hand Pies

Pumpkin Hand Pies 2 2
Pumpkin Hand Pies 2 2

Pumpkin Hand Pies

Recipes   Sweets     Seasonal    

Ingredients

Crust
  • 2 9 inch rolled pie crusts
  • 1 egg
  • ⅓ cup almond milk
  • Pinch of cinnamon
Filling
  • 1 cup canned pumpkin puree’
  • ½ cup Brown Swerve
  • 1 tablespoon Swerve, Granular
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger

Instructions

  1. Preheat oven to 400 degrees
  2. Sprinkle all-purpose flour on a sheet of parchment & roll out sheets of pie crust dough Using a 3 ½ inch wide drinking glass cut out 22 circles of dough. Set aside
  3. Make egg wash by mixing egg, almond milk, and pinch of cinnamon. Set aside
  4. In a medium bowl mix together filling ingredients
  5. Place 1 tablespoon of filling in 11 of the precut circles of dough
  6. Cover the dollops of filling with the remaining 11 pieces of dough and use a fork to seal the edges of each mini pie
  7. Cut a small X in the top of each hand pie. Brush each hand pie with egg wash.
  8. Bake for 15-20 minutes or until golden brown.
Pumpkin Hand Pies 3 2
Pumpkin Hand Pies 5 2
Nutrition Facts

Serving Size 1 handpie

Servings 11

Calories 180
Total Fat 11g
Total Saturated Fat 4g
Cholesterol 25mg
Sodium 220mg
Total Carbs 31g
Dietary Fiber 2g
Sugars 3g
Added Sugar 0g
Swerve 10g
Protein 2g
Net Carbs: 18g

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