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Pumpkin Hand Pies

Pumpkin hand pies are the perfect grab and go dessert for Fall. This hand pie recipe is a fun twist on traditional Pumpkin Pie. Complete with a super flaky crust, a not too sweet pumpkin filling and a single serving size, this Pumpkin hand pie recipe could just be your new favorite Thanksgiving recipe.
Course: Dessert
Cuisine: American
Keyword: dessert, pumpkin, hand pies, pie crust, Thanksgiving,

Ingredients

For the crusts

  • 3 cups Unbleached All-Purpose Flour
  • 2 tsp salt
  • 2.5 sticks Unsalted butter 20 TBSP
  • 1/4 cup Ice water

For the filling

  • 1 egg
  • 1 cup Pure pumpkin purée
  • 1 tsp Pumpkin Pie Spice
  • 1/4 cup sugar

For assembling and finishing the hand pies

  • 1 egg
  • 1 TBSP water
  • Raw sugar, for sprinkling over the pies

Instructions

Prepare the dough for the crusts

  • Dice 20 tablespoons (2 1/2 sticks) of cold unsalted butter into small pieces. Then, place the butter back in the refrigerator to chill.
  • Measure out 3 cups of flour into a large bowl. Add 2 teaspoons of salt to the flour and stir it up.
  • Add the diced butter to the flour. Using your hands or a pastry cutter, combine the butter and flour mixture. When the butter pieces in the flour mixture are about the size of peas, add in approximately 1/2 cup of ice water. Add the water in a little bit at time. You may not need all of the water. Mix until the dough comes together just well enough to hold together.
  • Pour the dough out onto a floured surface and shape it into two discs that are about an inch think. Wrap the dough in plastic wrap and refrigerate it for at least an hour.

Prepare the Pumpkin filing

  • Mix together 1 cup of 100% pumpkin purée, 1 beaten egg, 1/4 cup of sugar, 1 teaspoon of pumpkin pie spice and vanilla. Set the filling aside until you are ready to roll out the dough.

Assemble and Bake the Pumpkin Hand Pies

  • Pre-heat your oven to 450°. Prepare a couple of baking sheets by lining them with parchment paper or a silicone liner.
  • Make an egg wash by beating one egg and mixing in a small bit of water.
  • Take one of the discs of dough from the fridge. Roll it out on a floured surface until it is about 1/8th of an inch thick. Cut out 4 inch rounds. Re-roll the scraps and cut out a few more rounds. Cover the cut out rounds and place them back in the fridge. Repeat the process with the other disc of dough. You should be able to get about 8 rounds from each disc. 
  • For each dough round: Place a small bit of pumpkin filling in the middle. Brush the edges with egg wash. Fold over the dough into a half moon shape. Press the edges with the tines of a fork to seal.
  • Brush the top of each hand pie with the egg wash and then sprinkle with raw sugar.
  • Bake for 15-18 minutes until they are golden brown.