Description
These adorable Pumpkin Hand Pies are the perfect portable fall treat! Filled with a creamy, spiced pumpkin filling and encased in a flaky, buttery crust, they’re ideal for parties, lunchboxes, or just a cozy afternoon snack.
Ingredients
Scale
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup ice water, plus more if needed
- 1 (15-ounce) can pumpkin puree (not pie filling)
- ½ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. In a medium bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and salt. Stir until well combined.
- On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness. Using a 4-inch round cutter, cut out circles of dough. Reroll scraps as needed. Repeat with the second disk of dough. You should have about 12-16 circles.
- Place about 1 tablespoon of pumpkin filling onto one half of each dough circle, leaving a ½-inch border.
- Brush the edges of the dough with the beaten egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place the hand pies on a baking sheet lined with parchment paper. Cut a few small slits in the top of each hand pie to allow steam to escape.
- Brush the tops of the hand pies with the remaining egg wash and sprinkle with turbinado sugar, if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and the filling is set.
- Let the hand pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra flaky crust, ensure your butter and water are very cold.
- If you don’t have a 4-inch round cutter, you can use a bowl or a smaller cutter and adjust the filling amount.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days.
- They can also be frozen before baking. Place on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: PT35M
- Cook Time: PT25M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg