Fried Pumpkin Hand Pies

• FOR THE FILLING:
• 15 ounces, weight Pumpkin Puree
• 1 cup Brown Sugar
• 1 Tablespoon Vanilla
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Ginger
• 1/2 teaspoons Salt
• 1 cup Heavy Cream
• 2 Eggs
• FOR THE HAND PIES:
• 2 whole Store-Bought Pie Crusts (in The Roll)
• 1 quart Vegetable Oil, For Frying
• FOR THE CINNAMON-SUGAR TOPPING:
• 1/2 cups Sugar
• 1 Tablespoon Cinnamon

1. 1. Preheat the oven to 350u0b0F.
2. 2. In a 9x9 baking dish, add all of the filling ingredients.
3. 3. Combine until smooth.
4. 4. Bake the pumpkin filling for 45 minutes. Take the filling out and leave until cooled.
5. 5. Using a 4-inch cookie cutter, cut circles out of the chilled pie dough.
6. 6. Spoon the chilled filling into the center of the circles.
7. 7. Fold the pie dough over and pinch and fork-tine the edges. Chill in the refrigerator while you heat the oil.
8. 8. Heat the oil to 350-375u0b0F in a heavy pot over medium heat.
9. 9. Gently fry the pumpkin hand pies until the dough is golden brown.
10. 10. Drain for a moment on paper towels and sprinkle with cinnamon sugar.
11. 11. Eat while hot! Great served with fresh whipped cream or vanilla ice cream!

filling, brown sugar, vanilla, cinnamon, nutmeg, ginger, salt, heavy cream, eggs, pie crusts, vegetable oil, cinnamonsugar, sugar, cinnamon

Taken from tastykitchen.com/recipes/desserts/fried-pumpkin-hand-pies/ (may not work)