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Pumpkin Hand Pies

Pumpkin hand pies wrap spiced pumpkin filling in flaky, buttery pastry, then bake until golden brown. Chill the dough and assembled pies for tender pastry that holds its shape.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling and cooling 1 hour 25 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Make the pastry
  • 2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter cold, cut into 1/2-inch cubes
  • 5 tbsp ice water to 6
Make the filling
  • 0.75 cup pumpkin puree canned, not pumpkin pie filling
  • 0.25 cup light brown sugar packed
  • 1 egg large
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground cloves
  • 0.125 tsp kosher salt
For assembly
  • 1 tbsp water
  • 1 tbsp milk

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the pastry
  1. In a large bowl, whisk together the flour, granulated sugar, and salt, then cut in the butter with a pastry blender until the largest pieces are pea-size.
  2. Stir in 5 tablespoons ice water, adding the remaining tablespoon if needed, just until the dough holds together when pressed; divide into 2 disks, wrap, and refrigerate for at least 1 hour.
Make the filling
  1. In a medium bowl, whisk together the pumpkin, brown sugar, egg, cornstarch, cinnamon, ginger, cloves, and salt until smooth.
Assemble and bake
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. On a lightly floured surface, roll each dough disk about 1/8 inch thick and cut out four 5-inch rounds from each, rerolling scraps as needed; place 2 tablespoons filling on one half of each round, brush the edges with water, fold over, and crimp firmly with a fork.
  3. Arrange the pies on the baking sheet, cut 2 small vents in each top, brush with milk, and refrigerate for 15 minutes.
  4. Bake for 20 to 25 minutes, until the pastry is golden brown and the center of the filling reaches 160°F.
  5. Cool the hand pies on the baking sheet for 10 minutes before serving.

Notes

For flaky pastry, keep the butter cold and handle the dough as little as possible. Store covered in the refrigerator for up to 3 days; freeze baked hand pies for up to 2 months. For a dairy-free swap, use dairy-free butter and milk.