So glad I found this recipe because I love samosas and this pumpkin hand pie reminds me of them. It's not your traditional sweet pie, but I love the kick of spice and the portable-size. Enjoy!
1 (15-ounce) box frozen pie crusts (to make 2 9-inch crusts)
3/4 cup pumpkin puree
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground
Flour for rolling
1 egg, beaten
1. Preheat the oven to 350 degrees. Defrost the pie crusts.
2. Put the pumpkin in a small bowl and stir in the sugar, vanilla, cinnamon, cloves, nutmeg and salt.
3. Sprinkle a little flour on a clean work surface and unroll one of the pie crusts. Roll it a little thinner to widen it and cut 6-inch circles out of the dough using a large round cookie cutter or the tip of a paring knife. Use a spatula to transfer the circles to a baking sheet. Gather the scraps, reroll and cut to make 3 more circles.
4. Put a heaping teaspoon of filling in the center of each circle on the baking sheet. Fold over the crust to make a half circle, and press the edges tightly together with the tines of a fork. Repeat with the remaining pie crust and filling on a second baking sheet.
5. Brush each pie with beaten egg and poke a few hole in the top with the fork. Sprinkle each one lightly with sugar to add a little shine. Bake for 15 minutes, until golden brown. Serve warm or at room temperature.