Pumpkin Hand Pies
Yield: about 20 pies
Prep Time: 30 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Mild pumpkin spice flavor that makes you wish fall lasted all year long.
Texture: The pastry is flaky and tender, while the filling is rich and smooth.
Ease: This pastry is ridiculously easy, even kids could get involved making these!
Pros: Simple and festive homemade treat!
Would I make this again? Definitely this time next year!
Pumpkin season is officially upon us and I could not be more excited. No matter how basic that makes me.
I’ve got my favorite Pumpkin Soufflé candle from Anthropologie burning right now and at least three pumpkin recipes in the pipeline that I’ll be sharing this season.
To me, there’s nothing more comforting than both the aroma and flavor of pumpkin and warm spices. I almost feel bad for those people who don’t like pumpkin. They really are missing out.
It would only be appropriate that the first pumpkin recipe I share this fall is for these adorable pumpkin hand pies. Especially as we head into October and Halloween!
I used a larger and a smaller pumpkin shaped cookie cutter set to cut out pumpkin shapes from the pastry dough. Then I placed a small dollop of filling on each of the bottom pieces of dough. Be careful not to overfill these! I used my paring knife to slice cute jack-o-lantern designs or lines to accentuate the gourd shape on that top piece of dough.
Feel free to get creative here with your shapes and decorations! The dough is pretty much a dream to work with so it makes the process actually enjoyable. It’s the perfect Halloween baking project!
If you make this recipe, be sure to snap a picture and tag me and #handletheheat on Instagram.
Photos by Constance Higley.
Pumpkin Hand Pies
For the dough
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon ground cinnamon
- 2 3/4 cups (350 grams) flour
For the filling
- 1/2 cup (122 grams) pumpkin puree
- 1/4 cup (57 grams) sour cream
- 1 large egg, beaten
- 1/4 cup (50 grams) light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
For the egg wash
- 1 large egg
- 1 teaspoon water
Make the dough:
Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.
Make the filling:
In a large bowl beat all of the filling ingredients together until smooth.
Assemble and bake:
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a small bowl combine the egg and water to make an egg wash.
On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Using a pumpkin-shaped cookie cutter, cut out shapes.
In half of the pumpkin shapes, cut 3 vertical slits or triangle “eyes” for decorative effect. These will become the tops of the pies.
Place 2 tablespoons filling onto each bottom pumpkin shape, leaving a border around the edge. Use more or less filling depending on the size of your pumpkin shapes, being careful not to overfill. Lightly brush the border with the egg wash. Place the top over each bottom, pressing the edges to seal the filling inside.
Make ahead: At this point the unbaked pies can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, just add about 3 minutes to the baking time.
Brush the tops of the pies with the remaining egg wash. Bake until golden brown, about 25 minutes. Let cool before serving.
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!