Description
These Pumpkin Hand Pies are delightful individual pastries filled with a spiced pumpkin puree, perfect for fall gatherings or cozy treats. The flaky, buttery crust pairs beautifully with the warm cinnamon and ginger-spiced filling, making them a seasonal favorite that’s easy to prepare and bake to golden perfection.
Ingredients
Scale
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
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
Topping
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Form the Dough: Gradually add the ice water, starting with 1/4 cup and adding more as needed, just until the dough begins to come together. Be careful not to overwork the dough. Once formed, divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- 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 thoroughly until well blended and smooth.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one chilled disc of dough to about 1/8 inch thickness. Using a round cutter or a glass about 4 inches in diameter, cut out circles from the dough.
- Assemble the Hand Pies: Place a tablespoon of the pumpkin filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together. Seal the edges firmly by crimping with a fork to prevent filling leakage.
- Add Egg Wash and Sugar: Brush the tops of the hand pies with the beaten egg wash to achieve a beautiful golden color during baking. Sprinkle a little granulated sugar on top for a subtle crunch and sweetness. Cut a couple of small slits in the top of each pie to allow steam to escape while baking.
- Bake: Line a baking sheet with parchment paper and place the hand pies on it, leaving some space between each. Bake in the preheated oven for 20 to 25 minutes or until the crusts are golden brown and crisp.
- Cool and Serve: Remove the pies from the oven and let them cool slightly on a wire rack. These hand pies are delightful served warm or at room temperature. Enjoy your homemade pumpkin hand pies!
Notes
- For best results, keep the butter cold to achieve a flaky crust.
- You can substitute pumpkin puree with canned pumpkin if fresh pumpkin is unavailable.
- Adjust the sugar according to your preferred sweetness level.
- These hand pies can be made ahead and refrigerated before baking for up to 24 hours.
- Store leftovers in an airtight container; they are best enjoyed within 2 days.
