Pumpkin Cheesecake Hand Pies
If you have about 45 minutes to spend in the kitchen, Pumpkin Cheesecake Hand Pies might be a spectacular lacto ovo vegetarian recipe to try. For 28 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 4g of protein, and 5g of fat. This recipe serves 8. 973 people have tried and liked this recipe. Head to the store and pick up water, pumpkin, orange food coloring, and a few other things to make it today. It is brought to you by Created by Diane. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Try Lemon Cheesecake Hand Pies, Sopapilla Cheesecake Hand Pies, and Sopapilla Cheesecake Hand Pies for similar recipes.
Servings: 8
Ingredients:
½ cup room temperature cream cheese
2 cups flour
5 drops orange food coloring (Americolor)
½ cup pumpkin
¼ teaspoon pumpkin pie spice
½ teaspoon salt
5 tablespoons sugar
1 teaspoon vanilla extract
5-6 tablespoons COLD water
Equipment:
pastry cutter
bowl
cookie cutter
Cooking instruction summary:
Place flour and salt into a bowl and cut in shortening with pastry cutter until it all resembles coarse crumbs.Mix water with coloring and vanilla and add it to the flour mixture.Blend until smooth, then roll out on floured surface and cut with cookie cutter.Filling:Beat cream cheese until smooth.Add pumpkin, pumpkin spice and sugar until all blended.Place a tablespoon of filling into the center of half of the pumpkin pie cut outs.Place the other half of the pie crusts on top of the filling.Wet the edges of the pie crust with your finger and then press a fork around the edges so the pie crusts stick together and are crimped.Place the filled pie crusts into the refrigerator for 10 minutesBake at 375 for 20 minutes.
Step by step:
1. Place flour and salt into a bowl and cut in shortening with pastry cutter until it all resembles coarse crumbs.
2. Mix water with coloring and vanilla and add it to the flour mixture.Blend until smooth, then roll out on floured surface and cut with cookie cutter.Filling:Beat cream cheese until smooth.
3. Add pumpkin, pumpkin spice and sugar until all blended.
4. Place a tablespoon of filling into the center of half of the pumpkin pie cut outs.
5. Place the other half of the pie crusts on top of the filling.Wet the edges of the pie crust with your finger and then press a fork around the edges so the pie crusts stick together and are crimped.
6. Place the filled pie crusts into the refrigerator for 10 minutes
7. Bake at 375 for 20 minutes.
Nutrition Information:
covered percent of daily need
