Pumpkin Foldies

Autumn Pumpkin Hand Pies (Foldies) with Pumpkin Chiffon

With autumn quickly approaching, I would like to share one of my daughter’s favorite sweet snacks of the season, a pumpkin hand pie we call ‘foldies’ because of the way we fold the crust into a half circle shape. The sweet pumpkin filling is full of spices and wrapped in a flaky crust your whole family will enjoy this season. Yields: 8 – 10 Hand Pies (Depends on how thinly you roll the dough) Prep Time: 1 Hour Cook Time: 25 – 35 Minutes For the Pastry Crust: 2 ½ Cups AP Flour 2 Tbsp Sugar ½ Tsp Sea Salt 16 Tbsp (2 Sticks) Very Cold Butter, cut into cubes 12 – 14 Tbsp Ice Water OR SUBSTITUTE YOUR FAVORITE STORE BRAND READY PIE CRUST

Place flour, sugar, and salt in a food processor. Pulse to combine. Slowly add the butter, a few cubes at a time. Pulse until the dough mixture resembles wet sand.

Transfer the mixture to a mixing bowl and slowing add 10 -12 tablespoons of water and toss the mixture until it starts coming together. If it looks too dry, add more water, 1 tablespoon at a time.

Gather the mixture and shape into a ball and press into a disk. Wrap in plastic wrap or an air tight container and refrigerate for at least 1 hour.

For the Pumpkin Filling: 1 15oz. Canned Pumpkin (Not pumpkin pie filling) ½ Cup Sugar ¼ Tsp Nutmeg ¼ Tsp Cinnamon

In a mixing bowl, add the pumpkin, sugar, nutmeg, and cinnamon and mix until all the ingredients are well incorporated.

For the Pumpkin Chiffon: 1 Cup Heavy Whipping Cream ¼ Cup Sugar ¼ Cup Pumpkin Filling

Whip heavy cream and sugar until soft peaks form. Gently fold in the pumpkin filling.

Pumpkin Foldies:

Preheat oven to 375 degrees

Roll out the dough to an even 1/8 inch thickness

Using a 6-inch biscuit cutter, cut out rounds

Put 2-3 tablespoons of pumpkin filling in the center of each circle

Moisten the edges with water and fold each round in half, pressing down at the edges to get a good seal

Crimp edges with a fork

Cut 2 slits on the top of each foldie to let the steam escape

Brush with egg wash (Crack an egg in a bowl and add 2 tbsp of water and whisk)

Transfer to a baking sheet lined with parchment paper

Bake for 25 – 35 minutes until golden brown

Serve on your favorite platter with pumpkin chiffon.