Servings
Font
Back
0 from 12 votes

Pumpkin Hand Pies

Adorable Pumpkin Hand Pies are the perfect fall baking treat or Halloween. Perfectly spiced and made with the easiest homemade pastry crust ever (seriously!).

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 20 hand
Course: Dessert
Cuisine: American

Ingredients

For the dough:
  • 1 cup water
  • 1 1/2 sticks (170 grams) unsalted butter
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 1/2 teaspoon ground cinnamon
  • 2 3/4 cups (350 grams) flour
For the filling:
  • 1/2 cup (122 grams) pumpkin puree
  • 1/4 cup (57 grams) sour cream
  • 1 large egg, beaten
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
For the egg wash:
  • 1 large egg, at room temperature
  • 1 teaspoon water

Instructions

Make the dough:
    Cup of Yum
  1. 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:
  1. In a large bowl, beat all filling ingredients together until smooth.
Assemble and bake:
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the egg and water to make an egg wash.
  3. On a lightly-floured surface, roll the dough out to about 1/8-inch thickness. Using a pumpkin-shaped cookie cutter, cut out shapes.
  4. In half of the pumpkin shapes, cut 3 vertical slits or triangle “eyes” for decorative effect. These will become the tops of the pies.
  5. 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.
  6. 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.
  7. 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.