[.feature]1[.feature] pack of sweet cinnamon egglife® wraps
[.feature]2[.feature] cups pureed sweet potatoes
[.feature]1[.feature] cup pureed pumpkin
[.feature]½[.feature] cup pecans, chopped
[.feature]½[.feature] cup packed dark brown sugar
[.feature]2[.feature] tbsp white granulated sugar
[.feature]3[.feature] tsp ground cinnamon
[.feature]1[.feature] tsp cloves
[.feature]1/8[.feature] tsp nutmeg
[.feature]½[.feature] tsp ginger
[.feature]¼[.feature] cup of melted unsalted butter
Combine sweet potato puree, pumpkin puree, chopped pecans, brown sugar, white sugar, cinnamon, cloves, nutmeg, and ginger in a large mixing bowl.
Lay out 6 sweet cinnamon egglife® wraps on your work surface.
Scoop two spoonful’s of the puree mixture into the middle of each egglife wrap.
Fold the wrap as follows: bottom up towards center, sides in towards center, top down toward the center, then roll over so the seam is on the bottom. Repeat this step with the remaining wraps.
Place rolled hand pies onto a parchment lined cookie sheet. Brush pies with melted butter and top with additional cinnamon. Cut 4-6 venting slits.
Bake in oven for 350° for 15 minutes.
Let cool for 3 minutes. Enjoy!
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