Filling

1 15-oz. can pumpkin puree
1/4 cups packed dark brown sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. pure vanilla extract
1/4 tsp. salt
4 oz. cream cheese, cut into small pieces
2 large egg yolks
1 beaten egg, for brushing


In a small saucepan, whisk together the pumpkin, brown sugar, spices and salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.

Pie Dough
6 2/3 Cups All Purpose Flor
4 Tbs Sugar
4 tsp Salt
1lb Butter, cold and cubed
12 Tbs Ice Water
1 Tbs White Vinegar

Combine the flour, sugar and salt in a mixing bowl. In a standing mixer with a paddle, incorporate the butter until pea sized balls form. If you do not have a standing mixer, use a pastry blender or two knives to cut the fat into the flour mixture. Add vinegar, and then slowly add water. Mix until just it combines, being careful not to overwork the dough. Press in to a rectangle, wrap in plastic wrap or parchment paper and chill for at least one hour in the fridge.

Roll dough out until very thin. Cut in 3"x3" squares. Fill half the squares with filling and poke the other squares with a fork 3 times. Brush all sides of the squares with eggwash. Place the perforated tops on to the filled bottoms, and crease all sides with a fork to seal. Bake at 325 for approximately 10 minutes until golden brown.