Featured Product: Nancy’s Organic Cream Cheese
Ingredients
- 2 Packages Refrigerated Pie Crust
- 8 oz. Nancy’s Organic Cream Cheese, softened
- 1 cup Pumpkin Filling (below)
- 1 egg
- ¼ cup Pecans, finely chopped (optional)
- Maple Glaze (below)
Pumpkin Filling
- 1 cup Pumpkin Puree
- 2 tablespoons Maple Syrup
- 2 tablespoons Milk
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
Maple Glaze
- ½ cup Brown Sugar
- 2 tablespoons Milk
- ¾ cup Powdered Sugar
- ½ tablespoon Maple Extract
Directions
- Preheat oven to 400 degrees and prepare two baking sheets with parchment paper.
- Bring the pie crusts to room temperature according to package instructions. Using a 3-inch cutter, cut enough top and bottom crusts for about 2 dozen pies.
- Using a fork, poke venting holes in half of the crusts (tops).
- To the center of each bottom crust, add 1-2 tsp. cream cheese and 1-2 tsp. pumpkin filling.
- Whisk the egg and brush onto the edges of each bottom crust. Place the top crusts over the bottom crusts and fillings. Using a fork, crimp the edges together.
- Place the pies on the parchment paper and brush the tops with egg. Sprinkle with chopped pecans, if using.
- Bake the pies for 15-18 minutes until just browned.
- To make the glaze, combine the brown sugar and milk in a small saucepan. Whisking, bring the mixture to a low simmer and cook until the sugar is dissolved. Slowly incorporate the powdered sugar and maple extract.
- Once the pies have cooled slightly, drizzle each with glaze.