Cinnamon Sugar Pie Crust Ghosts
Cinnamon Sugar Pie Crust Ghosts are delightful, buttery hand pies filled with smooth chocolate and finished with a crisp, sweet glaze. These festive chocolate snack items serve as perfect Halloween treats for parties or cozy autumn afternoons. This simple hand pie recipe transforms refrigerated dough into adorable spirits that disappear from the plate within minutes.
Table of Contents
Table of Contents
Cinnamon Sugar Pie Crust Ghosts
Ingredients
Method
- Preheat oven to 400 F and line a 9×13 pan with parchment paper.
- Roll out dough and cut 12 ghost shapes with a 3.5-inch cutter.
- Add 2 teaspoons of hazelnut spread to the center of each bottom ghost.
- Cut 12 more ghosts, using a straw to punch out eyes and a nose.
- Place the face-cutout dough over the filling and crimp edges with a fork.
- Bake for 8-10 minutes until golden brown.
- Whisk powdered sugar and milk together, then brush the glaze over the baked ghosts and sprinkle with cinnamon sugar mixture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Cinnamon Sugar Pie Crust Ghosts
I find these ghosts incredibly easy to assemble because they rely on store-bought, refrigerated pie dough. The process takes only a few minutes of active preparation time, making it an ideal activity for kids or last-minute party planning.
The combination of flaky, buttery crust and rich hazelnut chocolate provides a classic flavor profile everyone enjoys. Each bite offers a satisfying crunch from the cinnamon sugar coating combined with the soft, decadent interior.
Ingredients needed for Cinnamon Sugar Pie Crust Ghosts
| Ingredient | Quantity | Notes |
|---|---|---|
| Refrigerated Pie Dough | 2 rolls | Ensure dough remains chilled |
| Nutella | 1/3 cup | Use any hazelnut spread |
| Powdered Sugar | 2 tbsp | Sift for a smoother glaze |
| Milk | 1 tbsp | Substitute with cream for richness |
How to make Cinnamon Sugar Pie Crust Ghosts
| Step | Action |
|---|---|
| 1 | Preheat oven to 400 F and line a 9×13 pan with parchment paper. |
| 2 | Roll out dough and cut 12 ghost shapes with a 3.5-inch cutter. |
| 3 | Add 2 teaspoons of Nutella to the center of each bottom ghost. |
| 4 | Cut 12 more ghosts, using a straw to punch out eyes and a nose. |
| 5 | Place the face-cutout dough over the filling and crimp edges with a fork. |
| 6 | Bake for 8-10 minutes until golden brown and brush with glaze. |
Pro Tips for Perfect Results
- Keep your dough chilled at all times to ensure the butter creates flaky layers.
- Use a sharp cookie cutter to ensure the ghost shapes maintain their definition during the bake.
- Do not overfill the ghosts, as the chocolate can leak out and cause the crust to become soggy.
- Seal the edges firmly with a fork to prevent any filling from escaping into the baking sheet.
- Allow the glaze to set completely before stacking the treats to keep them looking pristine.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Nutella | Cookie Butter | Adds a spiced, biscoff-like profile |
| Milk | Almond Milk | Produces a slightly nuttier glaze |
| Cinnamon Sugar | Pumpkin Pie Spice | Increases the seasonal autumn aroma |
Serving Suggestions
These festive ghosts shine when served alongside hot apple cider or a warm mug of cocoa at a school celebration. They also make excellent additions to a graveyard-themed dessert table alongside other spooky treats.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Countertop | 2 days | Store in an airtight container |
| Refrigerator | 5 days | Keep in a sealed bag to prevent dryness |
| Oven | 5 minutes | Warm at 300 F to restore crispness |
Frequently Asked Questions
Can I use homemade pie crust instead of store-bought dough?
You can definitely use homemade pie crust for this recipe if you prefer a buttery, scratch-made flavor. Ensure the dough is rolled thin enough to crisp up without becoming heavy or dense.
How do I know when the ghosts are finished baking?
The ghosts are finished when the edges turn a light golden brown and the crust feels firm to the touch. Monitor them closely after the 8-minute mark to ensure the edges do not burn.
What is the best way to prevent the eyes from closing during baking?
Punch the eye and nose holes using a straw or small round tip immediately before placing the top layer on the filling. If they stretch during placement, quickly re-punch them to keep the features distinct.
Can these ghosts be prepared ahead of time?
You can assemble the unbaked ghosts and store them in the refrigerator for up to 4 hours before baking. For longer periods, freeze them on a baking sheet before transferring to a freezer bag.
Are there any nut-free alternatives for the filling?
You can easily substitute the Nutella with chocolate chips or a seed-based sunflower butter spread. These alternatives maintain the creamy texture while keeping the dessert safe for nut-free environments.
You May Also Like
- Flourless Chocolate Fudge Graveyard Cakes
- Halloween Marshmallow Popcorn Balls
- Spider Brownie Bites
- Witch Hat Chocolate Cookies
- Monster Pretzel Rods
- Spooky Mummy Fudgy Brownies
Final Thoughts
Cinnamon Sugar Pie Crust Ghosts offer a festive and delicious way to celebrate the season with family. I hope you enjoy baking these treats as much as I do. Please subscribe to my social media platforms for more seasonal inspiration: