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Pumpkin Hand Pies Recipe

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4.9 from 623 reviews

These hand pies feature a flaky homemade crust filled with a spiced pumpkin filling, making them a perfect handheld treat for fall or any festive occasion. The buttery dough is filled with a sweet blend of pumpkin puree and aromatic spices, then baked to golden perfection and topped with coarse sugar for a delightful crunch.

Ingredients

Scale

Dough

  • 2 cups All-Purpose Flour (or whole wheat flour for a heartier option)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter (cold and cubed)
  • 6 tablespoons Ice-Cold Water

Filling

  • 1 cup Pumpkin Puree (sweet potato puree works 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

Topping

  • 2 tablespoons Coarse Sugar
  • 1 Egg (beaten for brushing)

Instructions

  1. Prepare the Dough: Whisk together the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. Form the Dough: Gradually add the ice-cold water, mixing gently just until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to chill and firm up.
  3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  4. Make the Filling: In a separate bowl, combine the pumpkin puree, brown sugar, ground cinnamon, nutmeg, ginger, and cloves. Mix well to evenly distribute the spices and sugar.
  5. Roll and Cut Dough Circles: On a lightly floured surface, roll out the chilled dough until about 1/8 inch thick. Using a 4-inch cutter, cut out circles from the dough.
  6. Fill and Seal Pies: Place one tablespoon of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges firmly using a fork to prevent leaks during baking.
  7. Add Topping and Vent: Brush the tops of the hand pies with beaten egg for a golden finish. Sprinkle with coarse sugar for added texture and sweetness. Use a knife to score small slits on the top of each pie to allow steam to escape while baking.
  8. Bake the Hand Pies: Arrange the pies on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling bubbles through the slits.
  9. Cool and Serve: Remove the hand pies from the oven and cool on a wire rack for a few minutes. Serve warm for the best flavor and texture.

Notes

  • You can swap pumpkin puree with sweet potato puree for a different but delicious filling.
  • Make sure the butter and water are cold to ensure a flaky crust.
  • If you prefer a sweeter filling, increase the brown sugar slightly.
  • These hand pies can be refrigerated for up to 3 days or frozen before baking for future use.
  • For a vegan version, substitute butter with vegan butter and the egg wash with almond milk or a maple syrup glaze.

Keywords: hand pies, pumpkin hand pies, flaky hand pies, fall dessert, pumpkin dessert, handheld dessert, spiced pumpkin, homemade hand pies

Find it online: https://cookwithlea.com/pumpkin-hand-pies-recipe/