Description
These Pumpkin Hand Pies are a delightful fall treat featuring a buttery, flaky crust filled with a spiced pumpkin mixture. Perfect for serving warm or at room temperature, these hand pies combine seasonal flavors with a portable, easy-to-eat format ideal for gatherings or cozy snacks.
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 mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined. Add the cold cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Add Ice Water: Gradually pour in the ice water starting with 1/4 cup, mixing gently until the dough just comes together. Add more water if needed, but be careful not to overwork the dough. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Prepare the Filling: In a separate bowl, mix together the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and vanilla extract until the filling is smooth and evenly blended.
- Preheat the Oven: Set your oven to 375°F (190°C) so it reaches the proper baking temperature while you assemble the pies.
- Roll out Dough and Cut Circles: On a lightly floured surface, roll out the chilled dough discs into about 1/8-inch thick sheets. Using a round cutter or a glass, cut out circles approximately 4 to 5 inches in diameter for the hand pies.
- Assemble the Hand Pies: Place a spoonful of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork, ensuring the pies are well closed to prevent leakage during baking.
- Apply Egg Wash and Sugar: Brush the tops of the pies with beaten egg to give them a beautiful golden sheen. Sprinkle granulated sugar over the tops for a sweet, crunchy finish. Cut a few small slits in the top of each pie to allow steam to escape while baking.
- Bake: Place the prepared hand pies on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 20 to 25 minutes, or until the pies are golden brown and the filling is bubbling slightly.
- Cool and Serve: Remove from the oven and allow the hand pies to cool slightly on a wire rack. Serve warm or at room temperature and enjoy this seasonal treat.
Notes
- Chilling the dough is crucial to achieving a flaky crust.
- For a dairy-free alternative, substitute butter with a firm coconut oil or vegan butter.
- Leftover pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- To reheat, warm in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.
- Adjust spices to taste for a milder or stronger spice flavor.
