Pumpkin Hand Pies

Don't serve your family and friends boring Pumpkin Hand Pies! Charm them first with their looks, and then dazzle them with their taste!

Jump to:

• The ingredient list:
• Ingredients for making homemade pie dough:
• Kitchen tools and equipment needed:
• How this recipe came to be:
• Are the pumpkin embelishments for these hand pies hard to make?
• Homemade pie crust v.s. store-bought pie crust:
• Store-bought pie crust success stories:
• The step-by-step photo instructions for making pumpkin hand pies:
• If using store-bought dough, start here:
• How easy was that?!!
• Can these pumpkin hand pies be frozen after baking?
• Additional pumpkin dessert recipes:
• Printable Recipe Card

The ingredient list:

• pie crust (see ingredient list below for homemade) or store-bought
• canned pumpkin purée
• brown sugar
• ground cinnamon
• ground ginger
• ground allspice
• ground nutmeg
• pure vanilla extract
• cream cheese
• 2 egg yolks and 1 egg
• salt

Ingredients for making homemade pie dough:

• cold, cubed butter
• all-purpose flour
• granulated sugar
• kosher salt
• apple cider vinegar
• ice-cold water

Kitchen tools and equipment needed:

• medium saucepan
• spatula
• rolling pin
• rolling mat (optional)
• food processor (optional, for making homemade crust)
• wooden spoon
• 2 small bowls
• 1 large bowl
• paring knife
• baking sheets
• parchment paper
• gel food colors (orange and green)
• fork
• pastry brush
• tiny glass pinch bowls
• paint brushes (food only)

How this recipe came to be:

Cooking and baking during the holiday season are where I feel I can really let my creative side take off.

It's the time when I'm the most excited about being a food blogger.

These simple yet charming embellished pumpkin hand pies are a good example of how just a little extra touch can do so much to elevate the charm and presentation of an otherwise nondescript hand pie.

Are the pumpkin embelishments for these hand pies hard to make?

They may look like they took a lot of extra time to make and add, but they only took a matter of minutes, and just a drop or two of food color.

Trust me when I tell you that anyone can do it, and be successful with it!

You have my word on it!

Homemade pie crust v.s. store-bought pie crust:

If making your own pie crust scares you (it scares me sometimes too), feel free to use the rolled-up, store-bought variety that you will find in your local grocery store's refrigerated section. I've used them often and they're always easy to work with, and delicious!

The only thing I suggest if you go the route of using store-bought pie crust is that you purchase two boxes of dough (giving you four pie rounds, two per box).

This will ensure you have enough dough to make at least eight 4½" x 2½" hand pies (sixteen rectangles total), along with enough dough scraps to make eight pumpkins, for 8 pumpkin hand pies.

Store-bought pie crust success stories:

If truth be told, I don't always make my own pie crust.

There have been MANY times where I've used the store-bought variety and came away with some pretty fantastic (and tasty) results. 

Below are two examples of a few of my most popular posts in which I've used store-bought pie crust so I would never stick up my nose at anyone who uses it. Far from it!

ADORABLE TURKEY CRUST PUMPKIN PIE (shown below)

COLORFUL AUTUMN LEAVES APPLE PIE (shown below)

The step-by-step photo instructions for making pumpkin hand pies:

If making homemade pie crust, assemble the following list of ingredients and equipment:

• cold, cubed butter
• all-purpose flour
• granulated sugar
• kosher salt
• apple cider vinegar
• ice-cold water
• food processor
• measuring cups and spoons
• plastic wrap (for wrapping and chilling)

If using store-bought rolled pie dough, thaw in the refrigerator, if previously frozen.

To make homemade pie crust:

• In the bowl of a food processor, add the all-purpose flour, granulated sugar, salt, and the cold, cubed butter.

• Pulse the processor until the mixture forms coarse crumbs.
• Add the apple cider vinegar, and ice water to the processor and process just until the mixture comes together into a loose ball.

• You know the dough is workable if you can squeeze a bit, and it holds together in your fingers.
• Turn the dough out onto the counter and gently divide it in half, forming each half into a disc.
• Wrap each disc with plastic wrap and chill the dough for at least 30 minutes in the refrigerator.

To make the pumpkin hand pie filling:

• While the dough is chilling assemble the ingredients and equipment needed to make the filling.
• Add the pumpkin puree, brown sugar, cinnamon, ginger, allspice, and nutmeg to the saucepan.
• Heat the mixture over medium/low heat, stirring occasionally, for approximately 5 minutes. (The reason for doing this is to remove some of the excess moisture from the filling. If it's too wet it will make the pie crust soggy.)

• Remove the pumpkin pie filling to a large bowl and add 4 ounces of cream cheese, and 1 teaspoon vanilla.
• Stir well to combine the pumpkin pie filling with the cream cheese.

• Once the mixture has cooled slightly whisk in 2 large egg yolks (reserving the whites for another use).
• When the mixture is fully mixed, chill the filling in the refrigerator for at least 30 minutes.
• Meanwhile, crack an egg into a small bowl along with 1 tablespoon water.
• Mix well, and divide the egg mixture into three smaller dishes.
• Leave one egg wash plain, without color. Add a few drops of each color (orange and green) into the remaining egg wash dishes and mix well to combine.
• Set aside.

• Once the dough has chilled for at least 30 minutes roll it out onto a lightly floured surface to approximately ¼" even thickness (although thinner is always better).

If using store-bought dough, start here:

• To make the cookie template, use the cardboard from the back of a pad of paper and measure it out a 4½" x 2½" rectangle along with a 2" round free-form pumpkin.
• Use a scissors to cut out the two templates.

• Use a paring knife to carefully cut out 16 rectangle shapes from both the chilled pie dough discs, making sure to re-roll the dough scraps as needed.
• Place the cut rectangles onto parchment-lined baking sheets.

• Place approximately 1½ tablespoons of the chilled pumpkin pie filling into the center of 8 rectangles.
• Use water and a paint brush (or a wet finger) to run a light trail of water around the outer edge of each of the 8 bottom pie crusts.

• Top each bottom-filled crust with a top crust, and press lightly around the edges to adhere the two pieces of dough together.
• Use the tines of a fork to press a decorative border around each hand pie.
• Set the pies aside.
• Roll out the remaining scraps of dough and use a paring knife and the pumpkin template to cut out 8 pumpkin shapes, making sure to score the rounded crescent lines lightly on each pumpkin.

• Paint a liberal coat of the colored egg wash onto each pumpkin, making sure to clean the paintbrush with water inbetween each color.
• Brush each hand pie with a light coating of the plain egg wash and then press one of the painted pumpkins onto the center of each hand pie.
• Use a paring knife to gently slit a few steam holes into the top of each pie, and bake them in a preheated 350-degree Fahrenheit oven for 30-35 minutes or until golden brown.

How easy was that?!!

So now that you know you can make these charmingly embellished homemade pumpkin hand pies with or without making homemade pie dough, there is really no reason not to make them.

Just do it!

Your family and friends will thank you!

Can these pumpkin hand pies be frozen after baking?

Yes!

Wrap them individually in freezer paper, and then place them in a large freezer zip-top bag and freeze them for up to 3 months.

Additional pumpkin dessert recipes:

*Pilgrim Pumpkin Pie (shown below and featured in the video)

Let’s take a step back in time and visit with the pilgrims this Thanksgiving. Rustic pilgrim pumpkin pie is an authentic pie baked in a pumpkin. It’s as delightful to serve as it is to eat. It’s a rustic pilgrim pumpkin treat.

*Pumpkin Creme Brulée (not shown)

Super cute Pumpkin Creme Brulée custard is baked to perfection in a real pumpkin ramekin and topped with caramelized sugar shells. Delicious!! 

*Pumpkin Cheesecake Tartlets (not shown)

Looking for something a little out of the ordinary for your Thanksgiving dessert? These delicious Pumpkin Cheesecake Tartlets have your back!

*Pumpkin Hand Pies (shown below) THIS IS THE PLACE!!

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Printable Recipe Card

I sincerely hope you've enjoyed today's seasonal pumpkin hand pie dessert as much as I've enjoyed bringing it to you!

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