Pumpkin Pie Pockets
- – ½ baked Pumpkin Pie (can be crust-less, you only use the filling)
- – 2 – 3 Pie Crusts (I used Pillsbury refrigerated pie crusts)*
- – 1 egg white, lightly beaten
Pre-heat the oven to 400 degrees. Roll out the crust and cut 2 – 4” circles with a glass or cookie cutter. Place about 1 – 2 tsp of pie in the center of the circle and fold over. Use a fork to close edges and a small sharp knife to cut a couple of decorative vent holes. Place them on a coated baking sheet then brush the tops with egg white and sprinkle with sugar (if desired).
Bake for 8 – 10 minutes. Tops of pies will brown slightly. Remove and let cool completely, store in refrigerator.
*Each crust will make about 17 – 2 inch pies.