Pumpkin Hand Pies Recipe

Learn how to make the best homemade pumpkin hand pies with this easy baking recipe! These portable treats feature buttery, flaky pastry wrapped around a perfectly spiced pumpkin filling. Master the art of hand pies with simple techniques for a foolproof autumn dessert everyone will love.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

12 hand pies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry dough:</strong></li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">120ml ice water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">300g pumpkin puree (not pumpkin pie filling)</li> <li class="ingredients-single-item">100g brown sugar, packed</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground ginger</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 large egg, for egg wash</li> <li class="ingredients-single-item">2 tbsp turbinado sugar (or granulated sugar), for sprinkling</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (or pastry cutter)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry dough by combining the flour, sugar, and salt in a food processor. Pulse briefly to mix. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining (these butter pockets will create flaky layers when baked). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice water and apple cider vinegar in a small bowl. With the processor running, slowly drizzle the water mixture through the feed tube until the dough just begins to come together (you may not need all the liquid). The vinegar inhibits gluten development, ensuring a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gather into a ball. Divide in half and flatten each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for flaky pastry as it prevents the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until all spices are evenly distributed. Transfer to the refrigerator to cool completely, which will make it easier to handle when filling the pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper. Working with one disc at a time, roll the dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional circles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place 1 tablespoon of pumpkin filling in the center of each dough circle, leaving a 1cm border around the edges. Be careful not to overfill, as this will cause the filling to leak during baking. Beat the egg with 1 tablespoon of water and brush lightly around the edge of each circle to help seal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fold each circle in half over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp with a fork. Cut 2-3 small slits on top of each pie to allow steam to escape (this prevents the filling from bursting through the seams). Transfer to the prepared baking sheets, spacing pies about 5cm apart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the tops of each hand pie with the remaining egg wash, which will give them a beautiful golden sheen during baking. Sprinkle with turbinado sugar for a delightful crunch and extra sweetness. Return the prepared pies to the refrigerator for 15 minutes to re-chill the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 22-25 minutes, rotating the baking sheets halfway through, until the pies are golden brown. Look for the pastry to be fully cooked with no pale or doughy patches. The filling should be bubbling slightly through the vents on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the hand pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief resting period allows the filling to set slightly. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze unbaked hand pies for up to 3 months for an easy future treat. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pumpkin Hand Pies Recipe?

The key ingredients include all-purpose flour, cold butter, sugar, salt, pumpkin puree, brown sugar, and spices (cinnamon, ginger, nutmeg, and cloves). You'll also need ice water, apple cider vinegar for the pastry, and an egg wash with turbinado sugar for the finishing touch.

How to cook Pumpkin Hand Pies Recipe at home?

Learn how to cook Pumpkin Hand Pies Recipe by making a flaky pastry dough with cold butter, preparing a spiced pumpkin filling, assembling half-moon shaped pies, and baking at 190°C until golden brown. The secret lies in keeping the dough cold throughout the process and not overfilling the pastries to prevent leakage during baking.

Can I use pre-made pastry dough for hand pies instead of making it from scratch?

Yes, you can use store-bought pie crust or puff pastry to save time, though homemade pastry typically yields a flakier, more tender result. If using pre-made dough, ensure it's cold when working with it and follow the same assembly and baking instructions for consistent results.

How do I prevent my hand pies from leaking filling while baking?

To prevent leaking, avoid overfilling (use only 1 tablespoon of filling per pie), ensure a proper seal by crimping edges firmly with a fork, cut vents in the top to release steam, and most importantly, chill the assembled pies for 15 minutes before baking to set the dough.

What's the best way to store leftover hand pies and how long do they keep?

Store baked hand pies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. For longer storage, freeze unbaked hand pies for up to 3 months and bake from frozen (adding a few extra minutes to the baking time).

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