Ingredients
3
crusts from 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
12
craft sticks (flat wooden sticks with round ends)
3/4
cup pumpkin butter
2
tablespoons water
2
tablespoons orange sanding sugar
1/2
teaspoon green sanding sugar
Preparation
Heat oven to 400°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2-inch pumpkin-shaped cutter, cut 8 pumpkins from each crust. Place 6 pumpkins on each of 2 ungreased cookie sheets. Place 1 craft stick on each pumpkin, so tip of stick is in center of each pumpkin. Spoon slightly less than 1 tablespoon pumpkin butter on each pumpkin, covering stick, to within 1/2 inch of edge.
With small knife, carefully cut jack-o’- lantern face in top of each pumpkin. Brush underside edge of each pumpkin with water; place over pumpkin butter. Press edges together; seal with fork. Brush tops with water. Sprinkle orange sugar over pumpkins and green sanding sugar over stems.
Bake 15 to 16 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool 10 minutes before serving.
