Pumpkin Hand Pies

  • Prep time: 20 minutes
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  • Baking time: 25 minutes
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  • Makes: 8
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  • Freezing: Excellent
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Ingredients
½ cup (125 mL) pumpkin puree
¼ tsp (1 mL) pumpkin pie spice
1 tbsp (15 mL) SUGAR IN THE RAW®, Natural Turbinado Sugar
1 tsp (5 mL) STEVIA IN THE RAW® Sweetener, optional
1 cup (250 mL) Brodie XXX® Self Raising Cake and Pastry Flour
1 cup (250 mL) 0% Fat Greek Yogurt
1 egg, beaten
½ tsp vanilla
2 tbsp (30 mL) Smucker’s® Sundae Syrup No Sugar Added Caramel Flavoured Syrup, optional
Preparation
1Preheat loven to 400F. Line a baking sheet with a weight watchers silicone liner. Combine first 3 ingredients in small bowl. Set aside. Combine egg and vanilla in separate bowl.
2Combine flour and yogurt in medium sized bowl. Remove to floured work surface and gently knead until dough forms. Divide into 8 balls. Roll each into a 4” square. Keep remaining pieces of dough covered on floured surface. Place filling in centre of square and brush top edges with beaten egg. Fold over to form triangle and pinch to seal. Place on baking sheet. Prick tops with well floured fork. Brush with remaining egg mixture. Bake 20-25 minutes or until golden. Remove to cooling rack. Drizzle with Sundae Syrup.