Biscuit Dough Pumpkin Hand Pies
The perfect ratio of buttery, flaky pie dough to filling. And the best part? They’re made with biscuit dough, so you barely have to do any work.
Ingredients
- Hand Pies
- Two 19-ounce packages refrigerated biscuit dough
- One 15-ounce can pumpkin puree
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 large eggs
- Finishing
- 1 large egg white
- Turbinado sugar, as needed
- 1 cup confectioners’ sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
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