Mini Pumpkin Pie Empanadas

• 1 box Refrigerated Pie Crusts (box Should Include 2 Pie Crusts)
• 1 whole (15oz) Can Pumpkin
• 2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1/4 cups Cream Cheese, Softened
• 2 whole Eggs
• 3/4 cups Brown Sugar
• 1 whole Egg, Beaten With A Bit Of Water - For Egg Wash (Optional)

1. Lay your pie crusts out on your work surface.
2. Using a 3 inch biscuit cutter cut out pie rounds from the pie crust.
3. You should get 8 per pie crust.
4. Mix all the other ingredients (except the egg wash ingredients) to form the filling.
5. Mix well.
6. Place about 1/2 tablespoon of filling in the center of each pie round.
7. Then dip your finger in water and rub along the edges of the pie round.
8. Then fold the pie crust in half.
9. Then with a fork crimp the open edge of the pie crust to seal it.
10. Spray with cooking spray or brush with egg wash and bake at 425 degrees (F) for 15 minutes.

pie crusts, pumpkin, pie spice, salt, cream cheese, eggs, brown sugar, egg

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-pumpkin-pie-empanadas/ (may not work)