Aka how to make the boys go glen coco for you! This recipe is the promise of bake to impress without..uhm…really much cooking. It’s not exactly healthy but it’s a fun way to make some Saturday Football treats and take a break from all the deep fried options.
1 cup pumpkin puree
1/2 cup brown sugar, packed (do 3/4 if you love decadently sweet taste)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon heavy cream
2 tablespoons water
2 sheet of pie crust (tip: if you are in a hurry, just buy 1 package refrigerated pie crust)
1 bag cookie icing
-Draw a 2 inch football shape on to a piece of paper then cut it off (this is if you don’t have a football shaped cookie cutter)
Preheat the oven to 350ºF. Line a half-sheet pan with parchment paper. Don’t use tinfoil because it will stick to the foil. If you have no parchment paper, just lightly spray the tray with some oil.
-Make the filling: mix together the pumpkin, brown sugar, cinnamon, nutmeg, and heavy cream until smooth.
– whisk together the egg and water to make egg wash (this is to seal the edges of the pie together and to add a nice golden touch)
-Make the pies: Roll out the dough on a flat surface, and use the football cookie cutter to cut out 18-22 footballs.
-Put half of the footballs on the prepped half-sheet pan, and put 1 spoon of pie filling onto the center of each football (Don’t be too ambitious and overfill them because they will spill everywhere during the baking process).
*I used whipped frosting as per the boys request,which is harder to decorate with,but tastier*
-Brush the edges of the dough with egg wash, and then cover each football with a second piece of football-shaped dough. Gently press the pieces of dough together, then crimp with a fork to seal.
-Brush the tops of the footballs with the egg wash, and sprinkle with a mixture of cinnamon & sugar.
-Bake for 10-12 minutes, or until lightly browned.
-Cool for 5 minutes, and then decorate the footballs with cookie icing.
Enjoy lovely! XOXO