Pumpkin Hand Pies
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4.3
8 reviews
Good
Pumpkin Hand Pies
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Adorable Pumpkin Hand Pies are the perfect fall baking treat or Halloween. Perfectly spiced and made with the easiest homemade pastry crust ever (seriously!).
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Ingredients
For the dough:
- 1 cup water
- 1 1/2 unsalted butter 170 grams
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt fine
- 1/2 teaspoon ground cinnamon
- 2 3/4 cups all-purpose flour 350 grams
For the filling:
- 1/2 cup pumpkin puree 122 grams
- 1/4 cup sour cream 57 grams
- 1 egg beaten, large
- 1/4 cup light brown sugar 50 grams
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
For the egg wash:
- 1 egg at room temperature, large
- 1 teaspoon water
Instructions
Make the dough:
- Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.
Make the filling:
- In a large bowl, beat all filling ingredients together until smooth.
Assemble and bake:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, combine the egg and water to make an egg wash.
- On a lightly-floured surface, roll the dough out to about 1/8-inch thickness. Using a pumpkin-shaped cookie cutter, cut out shapes.
- In half of the pumpkin shapes, cut 3 vertical slits or triangle “eyes” for decorative effect. These will become the tops of the pies.
- Place 2 tablespoons filling onto each bottom pumpkin shape, leaving a border around the edge. Use more or less filling depending on the size of your pumpkin shapes, being careful not to overfill. Lightly brush the border with the egg wash. Place the top over each bottom, pressing the edges to seal the filling inside.
- Make ahead: At this point, the unbaked pies can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, adding about 3 minutes to the baking time.
- Brush the tops of the pies with the remaining egg wash. Bake until golden brown, about 25 minutes. Let cool before serving.
Notes
- Be sure to use fresh spices that are not expired, for the best pumpkin spice flavor. Using expired spices will create bland pies.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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