Pumpkin Hand Pies Flaky Crust (Print)
Delightful pumpkin pies with golden flaky crust and spiced creamy filling, ideal for festive gatherings.
# Ingredients:
→ Pie Crust
01 -
2 refrigerated pie crusts (from one 2-count package)
→ Pumpkin Pie Filling
02 -
240 ml pumpkin puree (unsweetened, not pumpkin pie filling)
03 -
67 g brown sugar, packed
04 -
30 ml heavy cream
05 -
1.5 teaspoons pumpkin pie spice, divided
06 -
0.25 teaspoon kosher salt
→ Topping
07 -
1 large egg
08 -
5 ml water
09 -
24 g coarse sanding sugar, turbinado sugar, or baking sugar (optional)
10 -
0.5 teaspoon pumpkin pie spice
→ Other
11 -
Flour for dusting surface
# Steps:
01 -
Preheat oven to 200°C. Line two large baking sheets with parchment paper and set aside.
02 -
Lightly dust a flat surface with flour and unroll the refrigerated pie crusts. Gently roll out each crust with a rolling pin to remove any creases without making the dough too thin.
03 -
Using a 7.5-10 cm pumpkin-shaped cookie cutter, cut out pumpkin shapes from the dough. Place shapes on the prepared baking sheets. Gather scraps, re-roll, and cut additional pumpkins as needed to yield 16-20 shapes. Refrigerate the sheets while preparing the filling.
04 -
In a medium bowl, whisk together pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice, and kosher salt until smooth.
05 -
Remove one tray of pumpkin crusts from the refrigerator. Place 30-45 ml of pumpkin filling in the centre of each, leaving a 1 cm border around the edges.
06 -
On the remaining pumpkin crust shapes, use a small knife to cut four curved slits in each to resemble pumpkin ridges.
07 -
In a small bowl, whisk egg with water to make an egg wash. Brush the border around filled pumpkins with egg wash. Place a top crust over each filled bottom and press gently to seal. Use a fork to crimp the edges securely.
08 -
Brush the tops of each hand pie with remaining egg wash. Combine sanding sugar and 0.5 teaspoon pumpkin pie spice. Sprinkle the mixture over each pie.
09 -
Bake in the preheated oven for 15-20 minutes, or until golden brown. If edges brown too quickly, cover edges with foil strips to prevent overbaking. Allow pies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
# Additional Notes:
01 -
Cool hand pies to room temperature before storing in an airtight container in the refrigerator for up to four days.
02 -
For reheating, bake at 175°C for 8-10 minutes, or use an air fryer at 175°C for 2-3 minutes.
03 -
Unbaked hand pies can be frozen on a lined tray, stored in an airtight container for up to two months, and baked from frozen after defrosting and brushing with egg wash and spiced sugar.