The Pumpkin Cream Cheese Filling:

This recipes makes about 1/3 cup of the filling, please feel free to make more if desired.

1. Add the softened cream cheese to a small bowl and use a hand mixer to blend the cream cheese for about 1-2 minutes or until it’s light and softened.
2. Note: The cream cheese might look like it’s a small amount, but once it’s combined with the rest of the ingredients, the quantity should be enough to make about 7 hand pies, with some leftover for dipping or spreading.
3. Add the pumpkin purée and continue blending until the mixture is light and fluffy, for about 1-2 minutes. Add the pumpkin pie spice and vanilla extract. Mix to combine. Add the sifted powdered sugar. Mix until combined. Taste for sweetness, may add more powdered sugar if desired.
4. Use immediately or keep in the refrigerator until ready to use.

To prepare the hand pies:

1. Position the oven rack to the center and preheat the oven to 400F
2. Lightly flour your work surface, the rolling pin, and the surface of your dough. You want to make sure to “lightly flour” the dough because you can always add more flour when needed. You don’t want to add too much flour because that can cause the dough to become tough.
3. Roll the pie crust to about 12 inches, making sure you start at the center of the dough and roll outwards. I also like to move the dough after a few rolls to ensure the dough doesn’t stick to the bottom of my work surface.
4. Use cookie cutters to cut out fun shapes. If using more than one shape, make sure to have 2 of each shape to help form a “sandwich” or the hand pies. Or can cut the pie crust into squares or rectangles.
5. Remove the cutouts, gather all the scraps, form it into a flat disk, and roll it out once more to create more hand pies.
6. Note: The amount of hand pies formed depends on the size of your cutouts.
7. Add a small amount of the filling to the center of the pie crust. Note: Don’t add too much filling to the pie crust as the filling will ooze out from the sides when the top layer is applied.
8. Add a couple pieces of mini semi-sweet chocolate chips on top of the filling (I used the brand Enjoy Life Foods).
9. Add egg wash (1 large egg beaten with 1 tablespoon of water or milk) to the edges.
10. Before placing the top layer, use a pairing knife to cut about 2-3 lines/slights/vents or openings on the dough. This will allow the steam to escape. Top this layer of the pie dough over the filling.
11. Gently press the edges together with your fingers to help seal the two doughs together.
12. Transfer the hand pies to a baking sheet lined with parchment paper (mainly for easy cleanup).
13. Place the baking sheet with the hand pies in the freezer for about 10 minutes. Note: when working with pie dough, you want to make sure the dough is always kept cold. Placing it in the freezer for a short period of time will ensure the pie crust will be cold when placed in the oven. Which in turn will result into a flakier pie when baked.
14. Remove from the freezer and apply the egg wash to the hand pies.
15. Bake at 400F for about 18-20 minutes or until golden in color
16. Allow to cool and enjoy!

1. To a food processor, add the flour, salt, and coconut sugar. Pulse a few times until the ingredients have been mixed.
2. Add the cold and cubed butter. Pulse a few times until the butter looks like small pea-sized balls
3. Measure out 1/4 cup of water and add 1 teaspoon of vinegar to it. Add this water mixture to the flour and pulse until the dough comes together and forms a ball. Carefully remove the blade and then the dough. Bring the dough together and form it into a flat disk.
4. Transfer the dough to plastic wrap, wrap it tightly, and allow it to chill in the refrigerator for one hour.
5. Remove from the refrigerator and allow it to sit at room temperature for about 5-10 minutes before rolling it out. This will help make it easier to roll out.