Pumpkin Treats // Pumpkin Mascarpone Hand Pies
For this weeks pumpkin treat, I'm bringing you a recipe I created myself... Pumpkin Mascarpone Hand Pies. Now I'm sure they have been done before, but I was pretty proud of myself for just wiping these little pockets of deliciousness up myself. Typically I start with a recipe and then tweak along the way, but I usually always have a foundation to work with. With this I'm happy to say I followed my pumpkin senses, and they did not disappoint. What I love about these little hand pies is a) they're pumpkin... b) they are big enough to satisfy a craving but small enough to not over indulge... c) they're not too sweet. Oh, and did I mention, they are super easy to make!
Starting off with the pie crust... I went the easy route and used store-bought. But you could easily make your own. Using a small size bowl, I cut out the circle shape I would need for the little hand pies. The added the filling, closed them cut, and sprinkled with raw sugar. After that the prep work is done. Now let them back for approx. 40min, then cool and in no time you will be ready to get your pumpkin on. Then do like I did, and enjoy these for breakfast... I mean, after all... pumpkin is good for you!
RECIPE: Pumpkin Mascarpone
Ingredients: serves 5-6 1 roll of pie crust (1/2 of store-bought package) 1/3 cup Pumpkin Puree 1 1/2 Tablespoon Mascarpone Cheese 1 1/2 Tablespoon Raw Sugar + a little to sprinkle on top 1/2 tsp Lemon Juice Lemon Lemon Zest from one small lemon 1/2 Tablespoon Cinnamon 1/2 Tablespoon Nutmeg Dash of Salt One Egg White
Roll out the dough and cut your desired shape. I went with a circle, which I then folded in half once filled to create a half circle shape. Makes approx. 5-6
Mix pumpkin puree and mascarpone cheese together in a small bowl. Add raw sugar, lemon juice, and lemon zest, cinnamon, nutmeg, and a dash of salt. Mix well.
Scoop pumpkin mixture on to top center of crust, careful not to overfill
Fold edge over and close with fingers. Finish off with the edge of a small spoon
Brush lost of pies with egg white to prevent the pies from darken too much and to create a nice flaky crust.
Sprinkle with raw sugar and then bake for approx. 35-40 min, until nice and golden. Remove and let cool. Enjoy!