Description
Delight in these charming Pumpkin Hand Pies, perfect for fall or any cozy occasion. Flaky homemade pastry envelopes a spiced, creamy pumpkin filling enhanced with cream cheese and warm spices. These handheld treats are perfect for sharing and bring comforting autumn flavors with a buttery crust and a perfectly baked golden finish.
Ingredients
Scale
Dough
- 3 3/4 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. kosher salt, plus 1/4 tsp. kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, cold
- 3 Tbsp. white vinegar
- 3 Tbsp. ice-cold water
Filling
- 1 15-oz. can pumpkin puree
- 1/4 cup packed dark brown sugar
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/2 tsp. pure vanilla extract
- 4 oz. cream cheese, cut into small pieces
- 2 large egg yolks
Finishing
- 1 beaten egg, for brushing
Instructions
- Prepare the Dough: In a food processor, combine the flour, granulated sugar, and 1 1/2 teaspoons of kosher salt. If your food processor is 7-cups or smaller, remove half the flour mixture to make the dough in two batches. Pulse in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add Liquids and Form Disks: Add the vinegar and ice-cold water, pulsing just until the dough comes together but remains crumbly and can hold when squeezed. Add water 1 teaspoon at a time if needed—do not overmix. Shape the dough into three 1-inch-thick disks, wrap tightly in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Make the Pumpkin Filling: In a small saucepan, whisk together the pumpkin puree, dark brown sugar, ground cinnamon, ginger, allspice, nutmeg, and the remaining 1/4 teaspoon salt. Cook over medium heat, stirring occasionally for 6 to 8 minutes to evaporate moisture. Remove from heat, stir in vanilla extract and cream cheese until smooth, then beat in the egg yolks. Transfer the filling to a bowl and let cool completely.
- Roll and Cut Dough: Preheat the oven to 375°F (190°C). Working with one dough disk at a time on a floured surface, roll out dough to 1/8-inch thickness. Use a 3 1/2-inch pumpkin-shaped cutter to cut 28 shapes. Place cut shapes in the refrigerator as you work. On half of the cutouts, make 3 vertical slits to allow steam to escape (these will be the top crusts).
- Assemble the Hand Pies: Arrange 7 uncut pumpkin shapes on a parchment-lined baking sheet. Spoon 2 tablespoons of filling onto each, leaving a 1/2-inch border. Lightly brush the edges with beaten egg. Cover with slitted pumpkin shapes and press edges firmly with a fork to seal. Repeat with remaining dough and filling.
- Brush and Bake: Brush the tops of the pies with the remaining beaten egg for a shiny golden finish. Bake in the preheated oven for 23 to 25 minutes until golden brown and cooked through. Remove from the oven and cool slightly before serving.
Notes
- Ensure the butter is very cold to achieve a flaky crust.
- If the dough becomes too soft while rolling, chill it again before continuing.
- You can prepare the dough up to 2 days in advance and keep it refrigerated.
- Use a pumpkin-shaped cookie cutter or substitute with a round or oval cutter if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 hand pie
- Calories: 330
- Sugar: 12g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
