|Yours should look a little thicker and more orange than mine. I used too much whipping cream! I adjusted it in the recipe though, so don’t worry!|
2 boxes of Betty Crocker Pie Crust dry mix or Refrigerated Pie crust (Roll out dough)
1 cup pumpkin puree (canned or homemade)
¼ cup heavy cream
½ cup packed brown sugar
1 tsp. pumpkin pie spice
optional: 1/4 sugar + 1/2 tsp cinnamon, egg wash
Preheat your oven to 350° F
To prepare the filling, combine all ingredients in a medium bowl and beat on low speed until combined. Set aside.
Roll out dough into a large flat piece. If it’s cold, it would be better and easier to work with.
Using a 3-inch round or pumpkin-shaped cutter, cut shapes out of the pie dough. Place these on the parchment paper, evenly spaced. Use a small paring knife to cut out eyes and a mouth.
Spoon about two teaspoons of filling into the center of each bottom pie crust. The more filling you get in there, the better!
Place each top crust on top of the pumpkin-topped bottom shapes. Press down the edges with something thin (I used a fork to make and seal the crimped edges).
Brush with an egg wash and sprinkle with cinnamon and sugar.
Bake for 10-14 minutes, or until the filling is set. Cool on a wire rack.
Adapted from Building Buttercream