5 from 1 vote
Homemade Pumpkin Hand Pies Embellished with Colorful Pumpkin Crust
Charmingly Embellished Homemade Pumpkin Hand Pies #SundaySupper
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 
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!
Course: Dessert
Servings: 8 servings
Renee - Kudos Kitchen: Renée - Kudos Kitchen
Ingredients
  • For the pie crust:
  • 3 and 3/4 cups of all-purpose flour
  • 3 tablespoons granulated sugar
  • teaspoons kosher salt
  • 3 sticks cold butter cut into cubes
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons ice cold water
  • Additional flour for rolling
  • OR 2 boxes store-bought rolled pie crust
  • For the filling:
  • 1 can 15 ounces pumpkin pie puree
  • 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
  1. To make the pie crust:
  2. Place the flour, sugar, and salt into the bowl of a large food processor. Pulse a few time to mix.
  3. Add the cold, cubed butter and pulse again until it forms forms coarse crumbs.
  4. 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.
  5. Turn the dough on a work surface and gently work it into a loose ball.
  6. Divide the dough into two even sized discs and wrap each disc in plastic wrap.
  7. 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 your ready to roll.
  8. To make the filling:
  9. 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.
  10. Transfer the pie filling to a large bowl and add the softened cream cheese to the pumpkin mixture. Stir to completely incorporate the cream cheese with the pumpkin pie filling.
  11. Add the egg yolks and vanilla extract to the bowl and stir well to combine.
  12. Refrigerate the pumpkin filling in the refrigerator at least 30 minutes.
  13. To make the egg wash and colored egg wash:
  14. In a small bowl, stir the remaining egg and 1 tablespoon water.
  15. Divide the egg into three small bowls.
  16. Add a few drops of orange color to one of the small bowls, and a few drops of green color to another of the small bowls. Mix well to combine. Leave the third egg wash plain with no color.
  17. Set the egg washes aside.
  18. To make the rectangular template and the pumpkin template:
  19. 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!!
  20. Cut the templates from the cardboard using a scissors and set the templates aside until you're ready to cut the pie crust.
  21. To form and fill the pumpkin hand pies:
  22. Preheat oven to 350 degrees.
  23. Remove the dough from the refrigerator and allow to warm slightly.
  24. 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.
  25. IF USING STORE-BOUGHT PIE CRUST, START HERE
  26. 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).
  27. Place 8 rectangles onto one parchment lined baking sheet and 8 rectangles onto a second parchment lined baking sheet.
  28. Re-roll the leftover scraps and cut out 8 pumpkins using the pumpkin template and set the pumpkin pie pieces aside.
  29. Remove the pumpkin filling from the fridge and place approximately 1½ tablespoons of pumpkin pie filling into the center of 8 rectangles.
  30. 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.
  31. Complete that same step to complete all 8 hand pies.
  32. Use a fork to firmly press the edges of the hand pies to seal and make a decorative border.
  33. Brush the plain egg wash scantly over the top of each hand pie.
  34. Use the colored egg wash and a clean paint brush to generously paint the orange and green onto each pumpkin cut out, making sure to wash the brush with clean water between changing colors.
  35. Gently transfer one colored pumpkin onto the top of each hand pie, pressing lightly to adhere.
  36. Use the paring knife to gently slit two steam holes into the top of each hand pie.
  37. Bake the pumpkin hand pies in a preheated oven for 35-40 minutes, or until they nicely golden brown.
  38. Remove to a wire rack and cool completely before serving.
Recipe Notes

Tools and equipment:

baking sheets
parchment paper
small bowls
large bowls
small clean paint brush
pastry brush
orange gel food color
green gel food color
paring knife
rolling pin
medium sauce pan
whisk
wooden spoons
measuring spoons
fork
food processor
plastic wrap