Pumpkin Hand Pies

Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment.

In a small bowl, whisk together canned pumpkin, brown sugar, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside.

On a silicone rolling mat, roll the pastry to approximately 10 x 13 inches, and about 1/8-inch thickness.

With a 2 1/2-inch square metal cutter, cut 10 squares of pastry. Transfer to prepared tray.

Spoon 2-3 teaspoons of pumpkin pie filling into the center of each pastry square, allowing a 1/2-inch border around the edge.

Re-roll pastry scraps to 1/8-inch thickness. With a 3-inch square cutter, cut 10 squares of pastry. Use a miniature (about 1/2-inch to 3/4-inch) cutter to cut flowers, hearts, or other shapes into the tops of the squares.

Working one pastry at a time, brush a thin strip of beaten egg around all four edges of the square.

Use a butter knife or the back of a spoon to gently smooth the filling outward, until it reaches (but doesn’t touch) the egg wash. Top with a square of cutout pastry, using your fingertips to gently seal the edges.

Repeat with all remaining squares of pastry.

Crimp the edges of each square with a fork.

With a pastry brush, apply a layer of egg wash to all of the squares. Try to egg wash the pastry portion only, avoiding the pumpkin filling.

Bake in preheated oven for 20 minutes, or until pastry is deeply golden brown.

With a metal spatula, transfer pumpkin hand pies to a wire rack to cool.

While pies cool, prepare the frosting.

Frosting

In a small bowl, whisk together confectioner’s sugar, brown sugar, ground cinnamon, and salt.

Whisk in the milk.

Transfer frosting to a piping bag. Pipe in a zigzag pattern over the cooled hand pies.

Pumpkin hand pies are best enjoyed on the day they are made. Store leftovers in an airtight container in the refrigerator for up to three days. Pumpkin hand pies can also be frozen in an airtight container for up to one month.