Pumpkin Hand Pies

Gather the ingredients - * Pie crust * Pumpkin puree * Pumpkin pie spice * Maple syrup * Brown sugar * Egg * Course sugar

Unroll the prepared pie dough on a lightly floured surface.  Using a 2"  cookie cutter, cut out as many pumpkin shaped (or circles or squares) as  you can.

In a small bowl, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

Place 1.5 teaspoons of the pumpkin filling into the center of one of the  pumpkins.  Then, place another pumpkin on top and crimp the edges with a  fork to seal it.

Beat the egg with a splash of water until smooth.  Then, brush the egg  wash over the sealed pie and sprinkle it with coarse sugar, if using.

Place the filled pies on a parchment or silpat lined baking sheet and  bake for 12-14 minutes, or until the pies are golden brown.

Enjoy warm or at room temperature.  Store any leftovers in an airtight container in the fridge for up to two days.

Full recipe at mildlymeandering.com