These may look a little bit similar to something I posted last week. But, when you’ve got a good thing going…well…it may show up again in other ways.
These hand pies are a great way to use up leftover pumpkin pie(if you have any). The recipe calls for baked pumpkin pie filling, which is super easy as it is, but if you have leftover pumpkin pie it’s even easier. I used pre-baked filling for these pies because it makes them so much easier to fry. you don’t have to worry about all the liquid in an unbaked pie filling running out of your pie as you try to fry it, or making your crust soggy.
The cheesecake filling can be made in about 2 minutes and is the perfect contrast to that spicy pumpkin pie.
The cinnamon sugar these are coated in give it the sweetness it needs and the white chocolate drizzled on top isn’t necessary, but is yummy anyway.
You could bake these(in an oven set to 350 degrees for 12-15 minutes), if desired.
I tried both ways. Baked is good, but I think fried is the best. Plus frying these in oil makes the cinnamon sugar stick so much better 😉
- 1 recipe of Perfect Pie Crust Dough
- 4 oz. Cream Cheese
- 1 T. Sugar
- 1 T. Sour Cream
- 1 Egg, beaten(divided)
- 1 C. Pumpkin Pie Filling
- 1 T. Evaporated Milk
- Oil, for frying
- Cinnamon Sugar, for coating
- White Chocolate, melted(if desired)
- Make the pie crust according to recipe instructions. Keep chilled until ready to roll.
- Preheat the oven to 350 degrees.
- In a small mixing bowl, beat together the cream cheese and the sugar.
- Add the sour cream and ½ of the beaten egg. Beat until smooth, scraping the sides of the bowl once or twice with a rubber spatula. Set aside.
- Mix together the pumpkin pie filling, the remaining half egg, and the evaporated milk until smooth.
- Pour the mixture into a small(loaf pan sized) oven proof baking dish and bake the pumpkin pie filling for 15-20 minutes, or until set.
- Remove from oven and let cool.
- Heat about 2-3" of oil in a heavy pan.
- Roll out the pie crust to a ⅛" thickness. Cut the dough into several 3-4" circles.
- Place about 1 T. of cheesecake filling and 1 T. of baked pumpkin pie filling in the center of each pie crust circle. Fold each pie crust round over into a crescent shape and seal the edges with the tines of a fork.
- Fry each pie in the hot oil for 1½-2 minutes per side, or until golden brown on each side.
- Remove from oil and drain for 2 minutes on a paper towel.
- Coat the pies in cinnamon sugar and drizzle with melted white chocolate before serving, if desired.