Handheld mini pies made with pumpkin filling and sweetened dough, then covered in a glaze for a tasty little treat
WW My Way Smart Points: 2 Green, 2 Blue, 2 Purple
The Dough
In a large bowl I mixed my self rising flour, Greek yogurt, and 4 Tbsp of powdered sugar. If gluten free, use gluten free baking flour and add 1 tsp of baking powder instead of the self rising flour. I then mixed the dough together until a solid ball formed.
Pumpkin Filling
In a medium bowl, I mixed my can of pumpkin, brown sugar, maple syrup, pumpkin pie spice, and cinnamon together until evenly combined.
Making the Hand Pies
I broke my dough into 24 pieces. I took 1 piece and flattened it into a circle about 5 inches wide. I then scooped a big tablespoon of pumpkin filling into the center of the crust. I folded the crust over and used a fork to press the edges together.
Baking the Pies
I then placed the pies on a baking sheet lined with parchment paper and sprayed the tops of the pies with non-stick spray. I then baked them for 22 minutes in the oven.
Glazing the Pies
Once the pies were done cooking, I took them out of the oven, In a small bowl, I mixed the remaining 2 tbsp of powdered sugar with 2 tsp of water. I then used a brush and brushed the glaze over each pie. I sprinkled the pies with cinnamon and allowed the to cool to room temp. We had them for dessert and they were great!
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