Nancy’s Recipes

Desserts

Maple Glazed Pumpkin Pies

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

  1. Preheat oven to 400 degrees and prepare two baking sheets with parchment paper.
  2. 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.
  3. Using a fork, poke venting holes in half of the crusts (tops).
  4. To the center of each bottom crust, add 1-2 tsp. cream cheese and 1-2 tsp. pumpkin filling.
  5. 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.
  6. Place the pies on the parchment paper and brush the tops with egg. Sprinkle with chopped pecans, if using.
  7. Bake the pies for 15-18 minutes until just browned.
  8. 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.
  9. Once the pies have cooled slightly, drizzle each with glaze.