Pumpkin Cheesecake Hand Pies
Is there anything better than pumpkin cheesecake? How about super easy pumpkin cheesecake hand pies? Full on flavor and zero on the effort scale.
I’m so excited to be teaming up with my friends Julie (SoberJulie.com) and Stacey (ThisLilPiglet.net) to be bringing you Holiday Entertaining Ideas for the 2016 season. From recipes to holiday tips, we look forward to sharing what we have up our sleeves. Each #HolidayEntertaining2016 post will be a theme (like this one is based on pumpkin pie cheesecake recipes) and we will be linking to each other at the bottom, so please check out Stacey and Julie’s recipes!
I wanted to do hand pies, because they’re so easy and if you have unexpected company – these take no time to whip up (20 minutes from start to finish). Along with the Pumpkin Pie Cheesecake Hand Pies, I also have an easy apple turnover recipe and (my favorite) strawberry rhubarb hand pies.
If you want another pumpkin and cheesecake recipe, check out these amazing Pumpkin Pie Cinnamon Rolls – they’re so good and so gooey!
Pumpkin Pie Cheesecake Dessert Recipe Video:
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I recorded myself make this recipe for this video! I hope it helps give you an idea on how I turn crescent rolls into hand pies or turnovers.
Pumpkin Cheesecake Hand Pies
Maybe I’m super selfish, but the best part of these pumpkin cheesecake hand pies was that I had them all to myself. My husband doesn’t like pumpkin, but I love it (my inner Spice Girl is Pumpkin Spice).
Pumpkin Cheesecake Hand Pies
A no-effort fall recipe. Perfect for lazy Sundays, when you want a treat.
Servings 8 hand pies
Calories 380kcal
Ingredients
- 2 cans Crescent Rolls
- 1 1/4 cups cream cheese
- 1/2 cup pumpkin pie filling
- 6 tbsps powdered sugar
- 1 tsp pumpkin spice
Instructions
- Pre heat oven to 375.
- In a medium bowl add the cream cheese, pumpkin pie filling, powdered sugar and pumpkin spice. Beat until smooth and whip up for two minutes, set aside.
- Open up the crescent rolls, roll out and divide into four squares. Punch the serrated seams that make the rolls until triangles (to make them into rectangles).
- Spoon the pumpkin cream cheese mixture onto one side and seal the edges with a fork.
- Bake for 15 minutes, the pastry should be golden and flakey.
- Dust with powdered sugar or make a glaze.
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 592mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1875IU | Vitamin C: 0.6mg | Calcium: 42mg | Iron: 1.1mg
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Want more pumpkin pie cheesecake recipes? Check out Stacey and Julie’s:
Brownie Pumpkin Cheesecake via This Lil Piglet
Layered Pumpkin Cheesecake via Sober Julie
I also love these mini pumpkin pies form 5 Minutes for Mom.
If you like this recipe, then please share it with your friends. I have a great image for Pinterest below:
The PUMPKIN CHEESECAKE HAND PIES recipe is amazing and fun to make. I want to make these for Thanksgiving. They are fun to make!
I am trying this recipe this weekend with my boys, we love fall baking so I’ll definitely be back to leave a review. Just had to share that I legit read “punch” the seams at least 10 times imagining how exactly I was going to punch this dough.. I realize now it’s “pinch” #DontDoDrugsKids smh.