Recipes Articles

Pocket Pumpkin Pie


Pie Dough: 

  • 2 1/2 c all-purpose flour
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp sea salt
  • 2 sticks cold unsalted butter 
  • Ice water as needed


  • 1 extra large can of pumpkin puree
  • 2 Tbsp pumpkin pie spice
  • 1/3 c brown sugar 
  • 1 c butterscotch chips
  • Melted butter for sealing edges and covering top


  1. In a food processor, combine pie dough ingredients and blend until completely combined and crumbling. Add ice water as needed to combine mixture.
  2. Pour dough mixture onto a floured surface and form into a ball, roll out with a rolling pin and cut out round disks to your desired size. 
  3. In a large mixing bowl, mix the pumpkin puree, pumpkin pie spice, and brown sugar. Mix together before adding the butterscotch chips. Fold into mixture.
  4. Place about a teaspoon of pumpkin filling onto each disk and using the butter to seal the edges, fold in half. Using a fork, crimp edges. 
  5. Place on a baking sheet. Cut air vents into each pastry and brush with melted butter.
  6. Bake at 400 degrees for 30 minutes or until they are golden brown. 

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