Pumpkin Hand Pies
Flaky, sugar-dusted pastry pockets filled with a thick spiced pumpkin center. Pumpkin pie you can hold, perfect for lunchboxes and fall parties.
Servings 10 hand pies
Ingredients
For the Pastry
- 2 sheets pie dough store-bought or homemade
- 1 large egg beaten, for egg wash
For the Pumpkin Filling
- ¾ cup pumpkin puree not pie filling
- ⅓ cup brown sugar packed
- 1 large egg yolk
- 1 tablespoon flour or cornstarch to thicken
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
For the Cinnamon Sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the Filling
- Stir the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, salt, and flour or cornstarch into a thick, smooth paste that holds its shape on a spoon.
Cut and Fill
- Roll the dough and cut 3 to 4-inch rounds. Spoon about 1 teaspoon of filling onto one half of each round, keeping the edges clear. Do not overfill.
Fold, Crimp, and Bake
- Brush the edges with egg wash, fold each round into a half-moon, and press the edges with a fork to seal. Cut a small vent slit in each top.
- Brush the tops with egg wash and set on a parchment-lined sheet. Bake at 375 degrees F for 18 to 22 minutes, until golden and crisp.
- Toss the warm pies in cinnamon sugar and let cool slightly before serving.
Notes
- Keep the filling thick: A loose filling leaks and makes the pastry soggy.
- Don't overfill: A teaspoon per pie prevents blowouts.
- Seal and vent: A fork-crimped edge plus a vent slit lets warmth escape.