Description
Delight in these charming Pumpkin Hand Pies that combine a flaky, buttery crust with a spiced pumpkin and cream cheese filling. Perfect for autumn gatherings or a cozy treat, these hand-held pies are baked to golden perfection with a blend of warming spices and a creamy texture that melts in your mouth.
Ingredients
Scale
Dough:
- 3 3/4 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. kosher salt, divided (1 1/2 tsp. plus 1/4 tsp.)
- 1 1/2 cups (3 sticks) unsalted butter
- 3 Tbsp. white vinegar
- 3 Tbsp. ice-cold water (plus extra if needed)
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
Other:
- 1 beaten egg, for brushing
Instructions
- Prepare the Dough: In a food processor, combine the all-purpose flour, granulated sugar, and 1 1/2 teaspoons kosher salt. If your food processor is 7 cups or smaller, divide the mixture and process in two batches. Pulse in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.
- Add Liquid Ingredients: Add the white vinegar and ice-cold water to the flour and butter mixture. Pulse until the dough is crumbly but holds together when squeezed. Add additional water one teaspoon at a time if necessary, but avoid overmixing. Shape the dough into three disks about 1 inch thick, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour or up to 2 days.
- Make the Pumpkin Filling: While the dough chills, whisk together pumpkin puree, dark brown sugar, cinnamon, ginger, allspice, nutmeg, and the remaining 1/4 teaspoon kosher salt in a small saucepan. Cook over medium heat, stirring occasionally, until moisture reduces, about 6 to 8 minutes. Remove from heat, stir in vanilla extract and cream cheese until smooth, then mix in the egg yolks. Transfer to a bowl and allow to cool.
- Preheat Oven and Roll Dough: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll one chilled dough disk at a time to about 1/8 inch thickness. Cut out twenty-eight 3 1/2-inch pumpkin-shaped cutouts, placing them in the refrigerator as you work. Cut three vertical slits in half of the cutouts to form the tops of the pies.
- Assemble the Hand Pies: Arrange seven pumpkin-shaped “bottom” cutouts on a parchment-lined baking sheet. Spoon about 2 tablespoons of the cooled pumpkin filling onto each bottom, leaving a 1/2-inch border. Lightly brush the border with beaten egg. Place a slitted pumpkin-shaped cutout on top and seal the edges by pressing with a fork. Repeat with remaining dough and filling.
- Brush and Bake: Brush the tops of all hand pies with the remaining beaten egg. Bake in the preheated oven until golden brown, approximately 23 to 25 minutes. Remove from oven and cool slightly before serving.
Notes
- Ensure the butter and water are very cold to create a flaky pie crust.
- If your food processor is small, work in two batches to avoid overworking the dough.
- You can prepare the dough up to 2 days in advance and keep it refrigerated.
- For best results, do not overfill the pies to prevent leaking during baking.
- Allow pies to cool slightly before handling as the filling will be hot.
Nutrition
- Serving Size: 1 hand pie
- Calories: 310
- Sugar: 10g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
