Pumpkin butter GHOST hand pies you guys!
But also witch hats. Or black cats. Or pumpkins, of course. The possibilities are only limited to the cookie cutters you have on-hand (and I’ve got a whole box of them).
When I made that pumpkin butter I just knew that it would make for a delicious hand pie filling. But why stick to the traditional circle or rectangle? And since I had my Halloween supplies upstairs “for the season”, I couldn’t resist grabbing a ghost cookie cutter to ramp up the adorableness.
I mean, how cute?
I used one of my favorite shortcut ingredients – refrigerated pie crusts (because you know how I feel about pie dough) – which made the whole process come together in about 10 minutes. But you do you.
And mini chocolate chips made for perfect “eyes” and “mouths”, but you could pipe some royal icing instead, or even use an edible marker. It’s Halloween, after all – which means fun, easy, perfectly-imperfect treats.
I got eight hand pies out of the batch – but your yield will vary based on the size and shape of your cutter.
1 box of refrigerated pie crusts (2 crusts)
pumpkin butter (store bought or homemade)
1 large egg, beaten with a tablespoon of water
2 cups confectioner’s sugar
2 – 4 tablespoons milk
mini chocolate chips
Pre-heat the oven to 375 degrees; line a baking sheet with parchment paper.
Unroll one of the pie crusts on a cutting board. Use a cookie cutter to cut out shapes and transfer to your baking sheet. Re-roll scraps until you’ve used up all of the dough.
Place a bit of pumpkin butter in the center of your shapes and use an angled spatula or small spoon to spread the butter almost to the edges. Do not overfill or the filling will seep out of the pies as they bake.
Unroll the second crust and cut out shapes as above. Use a pastry tip or small knife to cut out “eyes” and “mouths”. Place over the bottom crusts and press the edges to seal. Brush the tops with a bit of the beaten egg.
Bake for 12 – 15 minutes, or till golden brown. Carefully transfer to a wire rack, set over a piece of foil or waxed paper, to cool completely.
Whisk the confectioner’s sugar and 2 tablespoons of milk, adding more milk if necessary, till a thick but pourable glaze is achieved.
Working with one pie at a time, dip the top into the glaze, allowing any excess to drip off. Return to the wire rack. You should be able to see where the openings for the eyes and mouth are. Gently place an upside down chocolate chip into the openings, as shown in the above picture. Let set till the glaze has hardened.
This delicious recipe brought to you by Sheri Silver