Description
These adorable Jack-o’-Lantern Hand Pies are filled with a sweet and spiced pumpkin filling and topped with a festive orange glaze. Perfect for Halloween parties or a fun autumn baking project!
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water
- 1 (15-ounce) can pumpkin puree
- 1/2 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg, beaten (for egg wash)
- 1/4 cup powdered sugar
- 2–3 tablespoons milk
- Orange food coloring
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, ginger, and salt. Stir until well combined.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a round cookie cutter (about 3-4 inches in diameter), cut out circles. Re-roll scraps as needed.
- For each hand pie, place a heaping tablespoon of pumpkin filling onto the center of half of the dough circles.
- Brush the edges of the filled circles with the beaten egg wash. Place a second dough circle on top of each filled one. Press the edges firmly to seal, then crimp with a fork.
- Cut small triangle shapes for eyes and a jagged mouth from the remaining dough scraps, or use a small knife to cut these details into the top crust of each pie before sealing.
- Place the hand pies on the prepared baking sheets. Brush the tops with egg wash.
- Bake for 20-25 minutes, or until golden brown. Let cool completely on a wire rack.
- While the pies are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar and 2 tablespoons of milk. Add milk, a teaspoon at a time, until desired drizzling consistency is reached. Stir in a few drops of orange food coloring until you achieve a vibrant orange hue.
- Once the pies are completely cool, drizzle the orange glaze over the top. Let the glaze set before serving.
Notes
- For a deeper flavor, you can roast your own pumpkin and puree it.
- If you don’t have a round cookie cutter, you can use a small bowl or glass.
- Feel free to add a pinch of cinnamon or nutmeg to the filling for extra spice.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days.
- Prep Time: PT45M
- Cook Time: PT25M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg