Pumpkin Hand Pies are the ideal way to savor the essence of autumn in a convenient, handheld dessert. With their flaky crust and sweet, spiced pumpkin filling, these mini pies are a delightful addition to any fall gathering or cozy night in. Whether you’re a pumpkin pie aficionado or simply looking for a fun twist on a classic, these hand pies are sure to please.
Ingredients:
For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1/4 to 1/2 cup ice water
1 cup unsalted butter, cold and cut into small cubes
For the Filling:
1 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Granulated sugar (for sprinkling)
Directions:
Prepare the Dough:
In a large bowl, whisk together the flour, salt, and granulated sugar.
Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
In a medium bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and vanilla extract. Mix until well blended.
Assemble the Hand Pies:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
Use a round cookie cutter (about 4 inches in diameter) to cut out circles of dough.
Place a heaping tablespoon of the pumpkin filling in the center of each dough circle.
Brush the edges of the dough circles with the beaten egg, fold the dough over the filling to form a half-moon shape, and press the edges together with a fork to seal.
Repeat with the remaining dough and filling.
Arrange the hand pies on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with granulated sugar.
Cut a small slit in the top of each hand pie to allow steam to escape.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.
Serve:
Allow the hand pies to cool slightly before serving. Enjoy them warm or at room temperature.
Serving Tips:
Warm or Room Temperature: Pumpkin Hand Pies can be enjoyed either warm or at room temperature. For a cozy touch, lightly warm them in the oven at 350°F (175°C) for about 5 minutes before serving.
Accompaniments: Serve your hand pies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A sprinkle of powdered sugar or a drizzle of caramel sauce can also add a touch of elegance.
Presentation: Arrange the hand pies on a decorative platter or serving dish. You can also serve them with a side of cinnamon-spiced cream cheese dip for an extra flavor boost.
Storage Tips:
Room Temperature: Store cooled hand pies in an airtight container at room temperature for up to 2 days. They will stay fresh and maintain their flaky texture.
Refrigeration: For longer storage, place the hand pies in an airtight container or wrap them tightly with plastic wrap and refrigerate. They will keep well for up to 5 days.
Freezing: To freeze, let the hand pies cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 10-15 minutes or until heated through.
Reheating: Reheat leftover hand pies in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispiness. Avoid using the microwave, as it can make the crust soggy.
Related Recipes:
FAQs:
Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crust if you’re short on time or prefer a quicker option. Simply roll out the store-bought dough and proceed with the recipe as directed. Just be sure to use enough flour to prevent sticking and follow the same steps for cutting, filling, and sealing the hand pies.
How can I make the hand pies ahead of time?
To prepare the hand pies in advance, assemble and cut out the pies, then place them on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and store in the freezer for up to 2 months. When ready to bake, preheat the oven and bake the frozen hand pies directly, adding a few extra minutes to the baking time.
Can I make these hand pies with a different filling?
Absolutely! Feel free to customize the filling to your taste. For example, you can use sweet potato puree, apple pie filling, or a mixture of other fall spices. Just be sure to adjust the sugar and spices to complement your chosen filling.
How do I know when the hand pies are done baking?
The hand pies are done when the crust is golden brown and the filling is bubbling. Keep an eye on them during the last few minutes of baking to ensure they don’t over-brown. If you’re unsure, you can use a toothpick or knife to check that the filling is hot and the edges are nicely browned.
Conclusion:
These Pumpkin Hand Pies are a scrumptious way to enjoy the flavors of pumpkin pie in a portable, easy-to-make format. Perfect for holiday celebrations, fall gatherings, or a sweet treat anytime, these hand pies will become a seasonal favorite.
📖 Recipe:
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Pumpkin Hand Pies
- Total Time: 55 minutes
- Yield: 12 hand pies
- Diet: Vegetarian
Description
Enjoy the flavors of fall with these delightful Pumpkin Hand Pies. Featuring a flaky, buttery crust and a sweet, spiced pumpkin filling, these hand pies are perfect for autumn gatherings or a cozy dessert. Easy to make and irresistibly delicious, they’re a portable twist on classic pumpkin pie.
Ingredients
For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cut into small cubes
1/4 to 1/2 cup ice water
For the Filling:
1 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Granulated sugar (for sprinkling)
Instructions
- Prepare the Dough:
- Whisk flour, salt, and sugar together. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water until dough just comes together. Divide into discs, wrap, and chill for 30 minutes.
- Prepare the Filling:
- Mix pumpkin puree, brown sugar, spices, and vanilla extract in a bowl until combined.
- Assemble the Hand Pies:
- Preheat oven to 375°F (190°C). Roll out dough and cut circles. Place filling in the center of each circle.
- Fold over, seal edges with a fork, brush with egg wash, and sprinkle with sugar.
- Cut slits in tops. Bake for 20-25 minutes until golden brown.
- Serve:
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
For a shortcut, use store-bought pie crust.
To freeze, assemble and freeze unbaked pies, then bake from frozen.
Adjust spices to taste for a personalized filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 hand pies
- Calories: 250 kcal per hand pie
