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+ servings
Four cute Pumpkin Hand Pies surrounded by autumn leaves.
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4.89 from 9 votes

Pumpkin Hand Pies

Don't just serve your family and friends homemade pumpkin hand pies! Charm them first with their looks, and then dazzle them with the taste!
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Dessert, Dessert - Pie, Thanksgiving dessert
Cuisine: American
Servings: 8 servings
Calories: 335kcal

Ingredients

For the pie crust:

  • cups all-purpose flour plus additional for rolling
  • 3 tablespoons granulated sugar
  • teaspoons kosher salt
  • 3 sticks (24 tablespoons) cold butter cut into cubes
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons ice-cold water
  • OR 2 boxes store-bought rolled pie crust.

For the filling:

  • 1 can (15 ounces) pumpkin pie purée
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 4 ounces softened cream cheese
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tablespoon water
  • orange gel food color
  • green gel food color

Instructions

To make the pie crust:

  • Place the flour, sugar, and salt into the bowl of a large food processor. Pulse a few times to mix.
  • Add the cold, cubed butter and pulse again until it forms coarse crumbs.
  • Add the vinegar and ice water to the processor and process just until the mixture comes together into a loose ball. *Note - If you can squeeze a bit of dough in your hands and it holds together, you've got the proper consistency.
  • Turn the dough on a work surface and gently work it into a loose ball.
  • Divide the dough into two even-sized discs and wrap each disc in plastic wrap.
  • Chill the dough in the refrigerator for at least 30 minutes. *Note - You can make the dough well in advance of when you're baking the pies and keep it in the refrigerator until ready to roll.

To make the filling:

  • In a medium saucepan over medium/low heat, stir the pumpkin puree, brown sugar, salt, cinnamon, ginger, allspice, and nutmeg occasionally for 5-7 minutes. This will evaporate some of the water, so the filling won't make the hand pies soggy.
  • Transfer the pie filling to a large bowl and add the softened cream cheese to the pumpkin mixture. Stir to thoroughly incorporate the cream cheese with the pumpkin pie filling.
  • Add the egg yolks and vanilla extract to the bowl and stir well to combine.
  • Refrigerate the pumpkin filling for at least 30 minutes.

To make the egg wash:

  • In a small bowl, stir the remaining egg and 1 tablespoon water.
  • Divide the egg into three small bowls.
  • Add a few drops of orange to one of the small bowls and a few drops of green to another of the small bowls. Mix well to combine. Leave the third egg wash plain with no color.
  • Set the egg washes aside.

To make the cardboard templates:

  • On a firm piece of cardboard (I used the cardboard on the back of a pad of paper), measure out a 3½" x 2½" rectangle, and free form draw a 2" pumpkin on the cardboard. Note - These DO NOT need to be perfect!!
  • Cut the templates from the cardboard using scissors and set the templates aside until you're ready to cut the pie crust.

To form and fill the pumpkin hand pies:

  • Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
  • Remove the dough from the refrigerator and allow it to warm slightly.
  • Working with each disc of dough at a time, roll it out onto a lightly floured surface until the dough is approximately an even ¼" thickness.

IF USING STORE-BOUGHT PIE CRUST, START HERE

  • Lay the cardboard rectangle template on the pie dough and use a paring knife to carefully cut out 16 rectangles (you'll be using both dough discs for this and have to re-rolling the scraps for the full 16 rectangles).
  • Place 8 rectangles onto one parchment-lined baking sheet and 8 rectangles onto a second parchment-lined baking sheet.
  • Re-roll the leftover scraps, cut out 8 pumpkins using the pumpkin template, and set aside the pumpkin pie pieces.
  • Remove the pumpkin filling from the fridge and place approximately 1½ tablespoons of pumpkin pie filling into the center of 8 rectangles.
  • Use a light touch of water around the edge of each filled pie crust bottom and carefully add a top rectangle to the filled bottom crust, pressing the edges lightly to seal.
  • Complete that same step to complete all 8 hand pies.
  • Use a fork to firmly press the edges of the hand pies to seal and make a decorative border.
  • Brush the plain egg wash scantly over the top of each hand pie.
  • Use the colored egg wash and a clean paintbrush to generously paint the orange and green onto each pumpkin cut out, making sure to wash the brush with clean water between changing colors.
  • Gently transfer one colored pumpkin onto the top of each hand pie, pressing lightly to adhere.
  • Use the paring knife to gently slit two steam holes into the top of each hand pie.
  • Bake the pumpkin hand pies in a preheated oven for 35-40 minutes, or until they are nicely golden brown.
  • Remove to a wire rack and cool completely before serving.

Video

Notes

Store pumpkin hand pies in an airtight container in the refrigerator for up to 4 days.
Pumpkin hand pies may be frozen after baking. Store them in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven (uncovered) if desired.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 57g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 571mg | Potassium: 114mg | Fiber: 2g | Sugar: 12g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg