Pumpkin Pie Ghost Hand Pies


  • ½ cup pumpkin purée
  • 1 Tablespoon Challenge Salted Caramel Butter Snack Spread, room temperature
  • 1 Tablespoon brown sugar
  • ½ teaspoon pumpkin pie spice
  • pinch of Kosher salt
  • 1 package premade pie crust (14.1 ounces)
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • 2 Tablespoons sugar
  • ½ teaspoon ground cinnamon


  • 1
    Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
  • 2
    In a medium bowl, combine pumpkin puree, Challenge Salted Caramel Butter Snack Spread, brown sugar, pumpkin pie spice and salt. Mix until smooth.
  • 3
    Unroll both pie crusts on a clean work surface and use a ghost cookie cutter to cut out 20 small ghosts. For the ghost tops, use round piping tips to punch eyes and a mouth out of half of the ghost pieces.
  • 4
    Arrange the remaining 10 ghost pieces on the prepared baking sheets and dollop 2 teaspoons of pumpkin pie filling in the center. Spread out mixture evenly over the surface, leaving an empty border along the edges. Brush edges with egg wash and top with a ghost front. Use a fork to crimp and seal the edges to seal.
  • 5
    In a small bowl, mix together sugar and cinnamon.
  • 6
    Brush tops with beaten egg and sprinkle with cinnamon sugar mixture on top. Bake 12-14 minutes, or until edges are golden brown. Let cool completely.