Pumpkin Hand Pies
Indulge in the cozy flavors of fall with these irresistible Pumpkin Hand Pies! Featuring a buttery, flaky homemade crust and a spiced pumpkin filling that’s perfectly sweetened with light brown sugar and a medley of warm autumn spices like cinnamon, ginger, and nutmeg, these handheld treats are perfect for any occasion. Each pie is lovingly crimped for a rustic touch and brushed with a golden egg wash for a crisp, bakery-worthy finish. With just 45 minutes of prep time, they’re a delightful way to enjoy pumpkin season whether you serve them warm or at room temperature. Ideal for holiday gatherings, as a festive dessert, or even as an on-the-go snack, these pumpkin hand pies will quickly become a fall favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 1 cup Pumpkin puree
- 0.25 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 large Egg, beaten
- 1 tablespoon Milk
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gradually mix in the ice water, 1 tablespoon at a time, until the dough just starts to come together.
Turn the dough onto a lightly floured surface, divide it in half, and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a medium bowl, combine the pumpkin puree, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix until fully incorporated and set aside.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Using a 4-inch round cutter, cut out circles and place them onto the prepared baking sheets. Re-roll scraps as needed.
Place about 1 tablespoon of the pumpkin filling in the center of each dough circle.
Roll out the second dough disc and cut out the same number of circles. Place these over the filling-topped circles and press the edges together to seal. Use a fork to crimp the edges.
Cut small slits or poke holes in the top of each hand pie to allow steam to escape.
In a small bowl, whisk together the beaten egg and milk to create an egg wash. Brush the tops of the hand pies with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown.
Allow the hand pies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 72.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 264 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
