Description
These Pumpkin Hand Pies are delightful, flaky pastries filled with a spiced pumpkin mixture, perfect for autumn or any time you crave a cozy, sweet treat. Each hand pie features a tender, buttery crust enveloping a creamy filling seasoned with cinnamon, ginger, cloves, and nutmeg, making them an irresistible dessert or snack.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
Filling Ingredients
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Finishing
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined. Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add the ice water, starting with 1/4 cup and adding more if needed, mixing gently until the dough begins to come together. Avoid overworking the dough to keep it tender.
- Chill the Dough: Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Prepare the Filling: In a bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and vanilla extract. Mix thoroughly until the mixture is smooth and spices are evenly distributed.
- Preheat the Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out each chilled dough disc to about 1/8 inch thickness. Cut out circles using a round cutter or a glass, approximately 4-5 inches in diameter.
- Assemble the Hand Pies: Place a tablespoon or two of the pumpkin filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press edges together, then seal them by pressing with the tines of a fork to prevent filling from leaking during baking.
- Add Egg Wash and Sugar: Brush the tops of each pie with beaten egg to give a golden sheen, then sprinkle with granulated sugar for a slight crunch and shine.
- Cut Vents: Using a small knife, cut 1-2 slits on the top of each pie to allow steam to escape while baking.
- Bake: Place the hand pies on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is set.
- Cool and Serve: Remove from oven and let the hand pies cool slightly on a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can make the dough and filling ahead of time and assemble just before baking.
- For easier sealing, chill the pies briefly on a baking sheet before baking.
- Use a fork or pastry crimper to ensure edges are well sealed to avoid leaks.
- These pies freeze well – bake from frozen, adding a few extra minutes to the baking time.
- Adjust spices to your taste for a milder or stronger pumpkin spice flavor.
