Lunch: Pumpkin Hand Pies

Eat your favorite fall dessert anywhere.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Hand Pies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 3/4 c. all-purpose flour
3 tbsp. granulated sugar
1 1/2 tsp. plus 1/4 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter
3 tbsp. white vinegar
3 tbsp. ice-cold water
1 15-oz. can pumpkin puree
1/4 c. packed dark brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. pure vanilla extract
4 oz. cream cheese, cut into small pieces
2 large egg yolks
1 beaten egg, for brushing

Instructions

In a food processor, combine the flour, granulated sugar and 1 1/2 teaspoon salt. (If your food processor is a 7-cup or smaller, remove half of the mixture and make th dough in two batches.) Pulse in the butter until the mixture resembles coarse crumbs.
Add the vinegar and cold water, pulsing until the dough is crumbly but holds together when squeezed (add additional water 1 teaspoon at a time, if necessary). Do not over mix. Shape the dough into three 1-inch-thick disks, cover tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
Meanwhile, make the filling: In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
Heat oven to 375 degrees F. Working one disk at a time, on a lightly floured surface, roll the disks to 1/8-inch-thick. Cut out twenty-eight 3 1/2-inch pumpkin shapes, transferring them to the refrigerator as you work. Cut 3 vertical slits in half of the cutouts as shown (these will be the tops of the pies).
Place 7 "bottoms" on a parchment-lined baking sheet. Place 2 tablespoon of the pumpkin mixture onto each bottom, leaving a 1/2-inch border around the edges. Lightly brush the border with egg. Sandwich the filling with the scored pumpkin cutouts and press the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin mixture.
Brush the tops of the hand pies with the remaining egg. Bake until golden brown, 23 to 25 minutes.