Description
Small crescent-shaped pastry hand pies filled with spiced pumpkin and air fried until flaky and golden.
Ingredients
Scale
- 1 refrigerated pie crust package containing 2 rounds
- 1/2 cup pumpkin puree
- 3 tablespoons packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 1 large egg beaten with 1 teaspoon water
- 1 tablespoon cinnamon sugar
Instructions
- Mix the filling: Stir pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
- Cut the crust: Unroll the crusts and cut eight 4-inch circles, rerolling scraps once if needed.
- Fill: Place about 1 tablespoon filling on one side of each circle, leaving a clean border.
- Seal: Brush the border with egg wash, fold into a half-moon, press out excess air, and crimp with a fork. Cut a small vent.
- Air fry: Preheat to 350°F (177°C). Brush the pies with egg wash, sprinkle with cinnamon sugar, and air fry in batches for 8 to 10 minutes.
- Cool: Transfer to a rack and cool at least 10 minutes because the filling is very hot.
Notes
Do not overfill the pies. Keep uncooked pastries chilled while batches cook, and leave space for air to circulate around each one.