Introduction

Hand pies are delightful little pastries filled with sweet or savory fillings, perfect for a cozy snack or a portable dessert. This recipe features a spiced pumpkin filling wrapped in a flaky, buttery crust that’s sure to become a favorite fall treat.

The image shows three pumpkin hand pies on a white plate with a slightly rough texture; two pies are whole, and one is cut in half to reveal the warm orange-brown pumpkin filling with a chunky texture inside. The golden-brown crust is crimped around the edges with a flaky, slightly bubbly surface, and the tops of the hand pies are lightly dusted with white powdered sugar. The plate rests on a white marbled texture surface with two small orange pumpkins and green leaves placed in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (You can use whole wheat flour for a heartier option.)
2 tablespoons Granulated Sugar
1 teaspoon Salt
1 cup Unsalted Butter (cold and cubed) (Key to achieving a flaky crust.)
6 tablespoons Ice-Cold Water
1 cup Pumpkin Puree (Sweet potato puree works beautifully as a twist.)
1/2 cup Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 tablespoons Coarse Sugar (For topping.)
1 Egg (beaten, for brushing tops)

Instructions

Step 1: Whisk together the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 2: Gradually add the ice-cold water, mixing gently with a fork until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 3: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 4: In a separate bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix well to create the filling.
Step 5: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-inch circles using a round cutter or a glass.
Step 6: Spoon about 1 tablespoon of the pumpkin filling into the center of each dough circle.
Step 7: Fold each circle in half over the filling and press the edges together to seal. Use a fork to crimp the edges for a tight seal.
Step 8: Brush the tops of the hand pies with the beaten egg, then sprinkle with coarse sugar. Use a sharp knife to cut small slits on top of each pie to allow steam to escape during baking.
Step 9: Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and the filling bubbles through the slits.
Step 10: Remove from the oven and cool on a wire rack for a few minutes. Serve warm for the best flavor and texture.

Tips & Variations

For a richer crust, chill the butter and water thoroughly before making the dough.
Try substituting the pumpkin filling with apple-cinnamon or berry preserves for different flavors.
If you prefer a sweeter crust, add a tablespoon of sugar to the dough mixture.
Use whole wheat flour for a nuttier texture and more wholesome taste.
Brush tops with milk instead of egg for a lighter finish if you want to avoid eggs.

Storage

Store cooled hand pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 2 months. To reheat, warm in a preheated oven at 350°F (175°C) for 10 minutes or until heated through and crispy.

How to Serve

Three golden brown hand pies are placed on a white plate with a speckled rim. Each hand pie is half-moon shaped with crimped edges showing a textured, flaky crust. One pie is cut open to reveal a rich, chunky orange filling that looks like pumpkin mixed with spices. The top of each hand pie is lightly dusted with powdered sugar, adding a soft white contrast to the warm crust color. The background has soft green leaves and small orange pumpkins visible, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Keep it tightly wrapped in plastic wrap and refrigerated until ready to use.

What can I use instead of pumpkin puree?

Sweet potato puree is an excellent substitute with a similar texture and taste. You can also try applesauce or mashed cooked squash depending on your flavor preference.