Ing 2 refrigerated pie crusts (long boxes by Pillsbury) 1 c canned pumpkin puree 2/3 cup light br/sugar 1 tsp almond extract (vanilla or maple) 1/2 tsp pumpkin pie spice Dash ea salt, nutmeg, Glaze: 1 c conf 1/2 tsp almond extract 2 tbl milk
Method Mix pumpkin puree, br/sugar, extract, pumpkin pie spice, nutmeg, salt. Hold. Roll pie crusts thin on lightly floured surface. Cut into 8 rectangles. Use leftover to make odd shaped one. Place rectangles on sprayed sheetpan; center w/ 2 tbsp pumpkin; smooth to within a 1/4" of edge, leaving room for crimping. Top w/ pie crust rectangle. Fork/crimp edges about ½ inch over edge of rectangles. Bake 375 deg 11 min til edges are lightly browned. Then cool completely. Glaze: Mix ing. Once cooled, spoon glaze over tops; set til glaze hardens.