1/8tspgranulated sugarfor sprinkling on pasties after egg wash
To make pie crust:
Make your pie crust in the food processor by combining the dry ingredients with shortening. Process until the mixture becomes crumb like.
Add the least amount of water possible and process using the pulse feature just until the dough comes together.
Form the dough into a flat circle and chill in the refrigerator for at least 30 minutes.
Mix together the canned pumpkin, brown sugar, and pumpkin pie spice. Set aside.
Roll the pie crust out (or use store-bought pie crust) as thin as you can without the pie dough tearing.
Use a pumpkin cookie cutter to cut out pumpkin shapes. Use a small leaf cookie cutter to cut out below the stem on 13 of the 26 pumpkins.
Place about 3-4 Tbsp pumpkin filling on the 13 pumpkins without a leaf cut out.
Use the remaining pumpkin cutouts to top the pumpkins with the filling.
Use a fork to seal the edges pressing down well. Place the leaf opposite the cut out.
Brush with an egg wash (the egg and water beaten together), sprinkle each pasty with 1/8 tsp sugar, and bake at 400 degrees F for 25-30 minutes or until golden brown.
My pumpkin cookie cutter was in a big cookie cutter set from Wilton and it is about 3 inches wide. The leaf cookie cutter I used was from a different Wilton set.If you don't want to make your own pie dough, use store bought. You may need to buy 3-4 packages.