Easy Pumpkin Hand pies
These pumpkin hand pies are made with flakey pie dough, filled with an easy and delicious pumpkin pie filling, and topped with plenty of cinnamon sugar!
Ingredients
Pie crust
- 2 ½ cups Flour
- 2 tablespoon Granulated sugar
- ½ teaspoon Kosher salt
- 230 g Butter
- 8 tablespoon Water ice water
Filling
- 1 cup Pumpkin puree
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- ⅓ cup Sweetened condensed milk
Cinnamon sugar
- 2 teaspoon Cinnamon
- ⅓ cup Granulated sugar
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
- Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
- Using a 3 ½ inch cookie cutter, or a hand pie cutter, cut out circles. You should get 20 circles for 10 hand pies.
- Add a tablespoon of the pumpkin filling onto a dough round. Carefully top it with another dough circle and seal the edges using a fork. If the fork sticks to the dough, dip it in flour to prevent it from sticking. I love this trick!
- Make slits on the top of the pies using a knife. Brush the top of the pie with egg wash and sprinkle cinnamon sugar on top.
- Bake them in a 200c (400f) preheated oven for 15-20 minutes or until the top is golden brown. Allow them to cool for 5 minutes and then transfer them to a cooling rack to cool completely.
Notes
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
Nutrition
Calories: 363kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 402mgPotassium: 137mgFiber: 2gSugar: 16gVitamin A: 4440IUVitamin C: 1mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!