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No matter which team you’re rooting for, one thing’s for certain: share these sweet football hand pies with friends, and everyone will be cheering for you on game day. Pumpkin, spice, and everything nice is the name of the game with these touchdown-worthy treats that are just as easy to make as they are to eat. Adapted from Tablespoon Pumpkin Football Hand Pies Notes Don’t want to buy a cookie cutter? Freehand a 2-1/2-inch football shape on a piece of sturdy paper, cut it out, and use it as a template. To make cinnamon sugar, whisk together 1/4 cup granulated sugar with 1 tablespoon cinnamon. Ingredients1 cup pumpkin puree 3/4 cup brown sugar, packed 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon heavy cream 1 egg 2 tablespoons water 1 package refrigerated pie crust Cinnamon sugar, for garnish 1 bag cookie icing Special supplies: 2-1/2-inch football cookie cutter Directions Preheat the oven to 350ºF. Line a half-sheet pan with parchment paper. Make the filling: In a bowl, mix together the pumpkin, brown sugar, cinnamon, nutmeg, and heavy cream until smooth. In a small bowl, whisk together the egg and water to make egg wash. Make the pies: Roll out the dough on a flat surface, and use the football cookie cutter to cut out 18-22 footballs. Arrange half of the footballs on the prepped half-sheet pan, and put 1 tablespoon of pie filling onto the center of each football. Brush the edges of the dough with egg wash, and then cover each football with a second piece of football-shaped dough. Gently press the pieces of dough together, then crimp with a fork to seal. Brush the tops of the footballs with the egg wash, and sprinkle with cinnamon sugar. Using the tines of a fork, prick each pie four times to allow steam to vent while they bake. Bake for 10-12 minutes, or until lightly browned. Cool for 5 minutes, and then decorate the footballs with cookie icing. Information Category Pies/Tarts, Desserts Yield 9-11 hand pies Print recipe

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