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Source: Campbell's Recipes
Tagged With: 6 servings
Pumpkin Puff Pastry Pies
Everyone gets a pie of their own when you make these elegant-but-easy pumpkin pies with flaky puff pastry crusts.
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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 can (about 16 ounces) pumpkin pie mix, prepared according to package directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Lightly grease 6 (4-inch) fluted tart pans.
Roll the pastry on a lightly floured surface to 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut out circles of pastry and place in the bottom of the prepared pans. (Reserve the pastry trimmings.) Press the pastry up the sides of the pans.
Fill each pan with about 1/4 cup prepared pie filling.
Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make "veins". Brush the pastry leaves with the egg mixture and place them on the filling.
Bake for 15 minutes or until the pastries are golden and the filling is set.

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