Pumpkin Petites

I have to say, this discovery is probably one of my prouder "creative cooking" moments.  I had the idea for these "turnovers" last week when I received an email from Pillsbury advertising their refrigerated pie crusts. Of course, none of the recipes they included were of a "lightened" up sort, and after investigating further, none of them were really getting good reviews. So, I decided to expand my horizons and make something of my own!

 Originally these were going to be Peach Petites, but I had leftover pumpkin in the refrigerator just calling my name, so pumpkin it was! The Pumpkin Petites are a perfect serving of the warm, harvesty goodness you expect from a pumpkin pie.  Make sure you're sitting down when you take the first bite into one because you'll need a moment to close your eyes and go "mmmmmmmmmm". They are that good.

Yields: 16 servings (16 petites)  Points+:  4 per serving

Ingredients: 
1 box refridgerated pie crusts (contains 2)
1 1/2 cups Pumpkin (I used canned)
1/4 cup evaporated milk
2 tsp cornstarch
1 egg
1 tsp Pumpkin Spice
1/2 tsp cinnamon
8 tsp Splenda brown sugar substitute
Powdered Sugar (a dash for the tops of each, this doesn't change the Pts+ value)

Directions:
To prepare crusts:  Set crusts out for 10 minutes prior to baking, allowing them to reach room temperature.  Cut each crust into 8 triangular pieces (kind of like a pizza), creating 16 triangles.  

To prepare filling: In a medium bowl, combine and mix pumpkin, egg, evaporated milk, cornstarch, spices, and brown sugar. 

Petites... ASSEMBLE!  (To assemble Petites): Preheat the oven to 400 degrees. Stretch the dough out a wee bit (just enough so it's a little bit more flexible, but without ripping holes in the crust), this will make it easier to pack more pumpkiny goodness in the Petite.  Put 1 to 1 1/2 tablespoons of filling on each section of pie crust.  Fold over corners, pinching the two top corners slightly together so the petites stay in form.

 

 

Place on a cookie sheet and bake for 15 to 20 minutes, or until crusts are golden and a toothpick inserted in the filling comes out clean. Sprinkle with powdered sugar and let stand for a few minutes before digging in.  You don't want to burn those precious taste buds!!