This is for when you want your own, personal pumpkin pie. Instead of just filling the puff pastry with pumpkin pie mix, you cook it with some sugar on the stovetop to make a silkier, richer filling.
Pumpkin Hand Pies
Recipe by Lindsay Hunt
Cook 1 ½ cups pumpkin pie filling and ⅓ cup sugar in a saucepan over medium heat, stirring often, until the filling is thick and glossy, 6 to 8 minutes. Let cool.
Unroll 2 sheets defrosted puff pastry (from one 17.6-oz package). Cut each sheet into 4 equal squares, then divide the pumpkin mixture among the 8 squares. Fold each square over into a triangle to seal the filling inside, then use a fork to crimp the edges shut. Brush the pastry with water, then sprinkle with sugar. Bake at 400º F until the pastry is golden brown and flaky, 20 to 25 minutes. Serve hot.