Pocket Pumpkin Pie

Pocket pumpkin pie

You won't find this flavor from Hostess. If you're a fan of pumpkin pie, you'll love this pocket pumpkin pie on the go!



1 cup (253g) pumpkin puree
¼ tsp (1g) cinnamon, ground
¼ tsp (1g) ginger, ground
tsp (1g) clove, ground
tsp (1g) nutmeg, ground
tsp (1g) allspice, ground
½ cup (120g) milk
2 tbsps (28g) white roux
1 tbsp (3g) agar agar, flakes
6 tbsps (72g) sugar


1 cup (288g) pie dough


1 tbsp (14g) butter
6 tbsps (36g) powdered sugar
2 tbsps (28g) water


  1. Preheat the oven to 425F degrees. 1 minute
  2. On medium heat in a medium pot, heat the white roux and spices until the roux is a soft paste. 1 minute
  3. Gradually add the milk and stir constantly until a thick and smooth sauce forms. 3 minutes
  4. Add the pumpkin puree and stir thoroughly until heated through. 3 minutes
  5. Add the sugar and agar agar flakes. Mix thoroughly. 1 minute
  6. In a large bowl of ice, place the pot on top of the ice to bring the temperature down. Once the pumpkin filling is cool, it will have a custard consistency. 1 minute
  7. Split the pie dough into 4 equal pieces and roll out into 4-5" circles. 1 minute
  8. Fill each pie circle with pumpkin filling and enclose to form half-circle pocket pies. 1 minute
  9. In a baking pan lined with foil, bake the pies for 15-20 minutes until golden brown. 20 minutes
  10. While the pies are baking, make the icing in a saucepan. Dissolve the sugar in water and melt the butter. Simmer until a thick syrup has formed. 5 minutes
  11. Once the pies are ready, pour the icing on the pies and spread evenly. Once the pies are cool, the icing should form a hard candy shell; you can speed up this process by refrigerating the pies. 1 minute
  12. Enjoy warm or room temperature.
Pocket pumpkin pie ndata