A super easy breezy fall breaky/dessert recipe for all the pumpkin heads out there. This sweet and salty pumpkin hand pie is one of those foods that can get away with being either breakfast or dessert. The secret weapon in this lil guy - applewood smoked sea salt from @evoolution104. Any sea salt would work, but the subtle smoke with the pumpkin is a wicked combo.
Makes 2 pies
Ingredients
1/2 cup pumpkin purée
1/4 cup + 1 tbs raw sugar
1/2 tsp smoked applewood sea salt + a little more for sprinkling
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp vanilla extract
1 sheet of puff pastry, thawed
2 tbs flour
1 egg, beaten for egg wash
Directions
1. Preheat the oven to 400 F. Line a baking tray with parchment or foil and set aside. In a bowl, combine the pumpkin, 1/4 cup sugar, sea salt, cinnamon, nutmeg, and vanilla. Mix well until fully combined.
2. Sprinkle flour onto a clean surface and roll out your puff pastry sheet to about 5 mm thin, keeping it in a square shape. Trim around the edges to make a rectangle, then cut into 4. Divide the filling between 2 of the pieces, leaving space around the edges. Place the other piece on top to seal it, then use a fork to crimp around the edges. You can use the trimmings to make decorations for the pies, like leaves or petals.
3. Brush the pies with the egg wash, put the decorations on, then brush again to stick. Sprinkle the pies with the remaining sugar and a big pinch of the smoked sea salt. Bake for 20 minutes until golden.
