The Lexingtonienne


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I swear I really do not like Halloween.


Yes, I made a Halloween playlist.


And I took my kid to the pumpkin patch on opening day (with a Groupon).



And my dining table hurricane is filled with candy corn.

candy corn hurricane

But I really am not a Halloween fan. I think costumes are silly, and I don’t like scary stuff. I especially don’t think it’s cool that, on Halloween, adults make little kids walk through a front yard full of scary skeletons and eerie sound effects in order to beg for one crappy piece of Palmer’s Monster Munny. I’m good, thanks.

pumpkin sweetie pies

pumpkin sweetie pies

But… I did make these pumpkin sweetie pies with orange glaze. They are so easy and so good, I’d say you should make them for the trick-or-treaters, but homemade treats are considered highly suspect and almost certainly dangerous. Someone might even report you.

orange glaze

orange glaze

Guess you’ll just have to eat them all yourself.

pumpkin sweetie pies


  • 1 can pumpkin pie mix*
  • 2 eggs
  • 1 (5 oz) can evaporated milk
  • Pillsbury’s refrigerated roll-out pie crusts**
  • A small bowl of water

*If you can’t find the mix, you can use the recipe on Libby’s cans of pumpkin puree and make your filling that way. I’d use a smaller can because you really don’t need that much.

**The number of pie crusts is up to you, as it depends on how many sweetie pies you feel like making and also how big your cookie cutter is. I used about 3 crusts (or 1 1/2 boxes) to make about a dozen sweetie pies with a 3 1/2″ cookie cutter. This made LOTS of pie filling, and Wasteful Me threw most of it out. I might suggest buying mini pie shells, then filling those with your remaining pumpkin pie filling and baking mini pies. Otherwise you will be making sweetie pies all night long.

Preheat oven to 375. Allow pie crust to sit at room temperature for 15 minutes before rolling out, then roll out onto lightly floured surface. Use cookie cutter to cut out an even number of circles. Combine pumpkin pie mix, eggs, and milk in a bowl, and whisk thoroughly. Place a small amount (about 2 teaspoons) of pie filling onto half of the circles, leaving plenty of room around the edges.

Dip your finger into the bowl of water and brush the edges of each sweetie pie with water. Cover each filling-covered circle with one un-filled circle and press the edges firmly together. Press the edges down with a fork, then pierce the filled pies in the center to allow them to vent.

Bake on ungreased cookie sheet covered with aluminum foil (for easy clean-up) for 12-15 minutes. The tops will still be pretty light. Allow to cool for one minute, then transfer to a cooling rack. While the pies are still warm, spoon the following glaze recipe over them.

Pumpkin sweetie pies are best the day they are made.


  • 1 C confectioner’s sugar, measured then sifted
  • 2 T butter, melted
  • 2 T orange juice
  • 1/4 tsp vanilla

Whisk all ingredients together in a bowl and spoon over warm pies.


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