Pumpkin Hand Pies

• 1/2 cup pumpkin puree
• 3 tablespoons sugar
• 2 large eggs, divided use
• 1 teaspoon pumpkin pie spice
• 1 refrigerated pie crust (2 rounds)
• For Glaze
• 1/2 cup confectioners' sugar
• 3 tablespoons maple syrup

1. Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
2. In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
3. 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.
4. 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 puree, sugar, eggs, pumpkin pie spice, crust, confectioners, maple syrup

Taken from www.food.com/recipe/pumpkin-hand-pies-528225 (may not work)