Biscuit Dough Pumpkin Hand Pies
Meet biscuit-dough pumpkin hand pies, the cutest single-serve dessert in existence. They’re great for bringing to a friend’s party because there’s no messy slicing, no cleanup and no fuss. And you don’t have to worry about achieving a tender, flaky crust (store-bought biscuit dough does that for you). Oh, and did we mention they’re ready in 40 minutes?
Two 19-ounce packages refrigerated biscuit dough
One 15-ounce can pumpkin puree
¼ cup granulated sugar
½ cup light brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
2 large eggs
1 large egg white
Turbinado sugar, as needed
1 cup confectioners’ sugar
½ teaspoon ground cinnamon
3 tablespoons heavy cream
½ teaspoon pure vanilla extract
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. Unwrap and separate the biscuit dough into individual pieces. On a lightly floured surface, roll each out into a ¼-inch-thick circle.
3. Transfer to the sheets and refrigerate while you make the filling.
4. In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves and eggs until smooth.
5. Remove the baking sheets from the refrigerator. Scoop a heaping tablespoon of filling into the center of each dough round. Lightly brush the perimeter of the dough with water and then fold the dough in half over the filling to create a half-circle shape. Crimp the edge with a fork to seal.
6. In a small bowl, whisk the egg white with 1 tablespoon water. Brush the top of each pie with the egg wash and then sprinkle with turbinado sugar.
7. Bake the pies until they’re golden brown all over, 17 to 20 minutes. Cool completely.
8. In a medium bowl, whisk together the confectioners’ sugar, cinnamon, heavy cream and vanilla extract. Add more cream as needed until the mixture easily falls off a spoon in a long ribbon.
9. Drizzle the icing over the cooled hand pies.