The 4 P's...

It's Sunday and "the weather gods" say it going to turn cold and snow. While I'm "not holding my breath" on the forecast, I am making Pot Roast and Pumpkin Pie Pockets. The Pot Roast is simple crock pot style - I seasoned and browned the meat, cut up some potatoes, onions, and carrots; then placed the roast on top and covered the roast with cream of mushroom soup. We shall see around 8:00 how that turns out. In the meantime, I really didn't get my Pumpkin Pie fix this year so keep trying new recipes with Pumpkin Puree. I've done bread pudding, mixed it with cake box mix, and today made the Pie Pockets that I had earmarked on Pinterest awhile ago. Pretty good but better with whip cream and I think I should have stuffed them a little bit more. Also wished I had Joy the Baker's Hot Buttered Rum to go along with...have a good week and Post Dammit!!

Pumpkin Pie Pockets via cookies and cups/pinterest

• 4 oz cream cheese, room temp.
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg yolk
• 1/2 cup half and half
• 4 tbsp melted butter
• 1 tsp vanilla
• 1/2 tsp pumpkin pie spice
• 2 store bought rolled pie crusts
• egg wash 
• Filling:

1. Preheat oven to 350
2. Spray an 8×8 pan with cooking spray, set aside.
3. In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
4. Turn mixer up to medium and mix until combined.
5. Pour mixture into prepared pan and bake for 20-25 minutes until set.
6. Let cool before filling your pie pockets.
Assembly:
7. Flatten your crust on a floured work surface. Roll the crust out a little thinner.
8. Cut your crust into rounds, approx 3" in diameter.
9. Place 1 tbsp of pumpkin pie filling in the center of each.
10. Brush the edges with egg wash and place a top crust over filling and pinch edges.
11. Bake at 350° on a parchment lined baking sheet for 15-20 minutes until golden brown.
12. When done, remove from oven and sprinkle with cinnamon sugar.
13. Serve warm or room temperature