• In a medium bowl, combine pumpkin puree, brown sugar, 1 egg, pumpkin pie spice, and extract.
• Stir well then refrigerate until ready to use.
• Let pie crusts come to room temperature for easier handling. Roll out pie crusts to ¼” thick.
• Using a 4-5” diameter glass or cookie cutter, cut out circles in dough. I was able to get 3 prior to rolling out dough again. I had 5 per pie crust when done. Repeat with remaining pie crust.
• Lay circle of dough on a table and fill with a heaping tablespoon of pumpkin filling.
• Fold dough over into half circle and use a fork’s tines to press the edges together.
• Make an egg wash by whisking 1 egg with 1 tablespoon of water.
• Brush the top of the hand pies with egg wash.
• Mix cinnamon and granulated sugar together and sprinkle on top of the prepared pies.
• Using a sharp knife, cut 3 small slits in the top of the dough to let steam escape.

Oven Baked Method

• For baking in oven, preheat oven to 400 degrees. Place finished hand pies on a parchment lined baking sheet.
• Bake for 15 to 20 minutes or until they are golden brown.
• Remove from oven and let cool slightly. Drizzle with vanilla glaze if desired.

Air Fryer Method

• Place a piece of parchment in the bottom of the air fryer basket.
• Place hand pies into basket, the number depends on the size of your air fryer. I was able to get 4 and then 5 in my basket.
• Air fry at 350 degrees for about 15 minutes or until golden brown on top.
• Remove and let cool. Drizzle with vanilla glaze if desired.

Vanilla Glaze

• While hand pies are cooking, whisk all the ingredients for the glaze in a small bowl. Start with adding 1 tablespoon of cream and add more, a little at a time, until the glaze is pourable. Set aside.