Pumpkin Pie Pockets
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Making these portable pumpkin pie bites are easy and fun. If you are looking for something to do with that leftover pumpkin pie next Friday, these are sure to be a hit with your family. Or you can even serve these as a Thanksgiving dessert!
All you need half of a baked pumpkin pie and some pie crust. I included my favorite recipe for pumpkin pie and pie crust for you to try, but if you are wanting to make something extremely quick and easy, pick up a pre-made pie and crust from the grocery store and get filling! 😉
If you make your own pumpkin pie, I suggest baking it without the crust, you won’t be using it anyway. Portable pie bites filled with pumpkin pie and baked in a homemade flakey pie crust, what’s not to love?!
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Pumpkin Pie Pockets
- 2 1/2 cups unbleached all-purpose flour, divided
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, 1 1/2 sticks, cut into 1/4-inch slices
- 1/2 cup chilled solid vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
- ½ baked [Pumpkin Pie], can be crust-less, you only use the filling
- 1 egg white, lightly beaten
- 2 tablespoons turbinado sugar
- For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 1 ½ cups flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
- Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make pumpkin pie filling, scoop the pie filling out of the crust and place in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 30 seconds.
- Remove 1 disk of dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick.
- Using a 3-inch round cookie cutter, cut dough into circles. Reroll scraps and cut circles until all dough is used.
- Working one 3-inch circle at a time, place 1 tablespoon of pie filling in the center of the circle and fold over. Use a fork to close edges and a small sharp knife to cut two vent holes. Place on prepared baking sheet and repeat until all circles are filled. Repeat the process with the second pie dough disk.
- Brush the tops of the pie pockets with egg white and sprinkle with sugar. Bake 13-15 minutes until lightly browned. Remove and let cool slightly before serving.
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