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Pumpkin Hand Pies

Flaky Pumpkin Hand Pies Recipe

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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 package (14.1 oz) refrigerated pie crusts (2 rounds)
  • ¾ cup pumpkin puree
  • ¼ cup packed light brown sugar
  • 1 large egg, divided
  • 2 tbsp heavy cream
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • Pinch of fine sea salt
  • 1 tbsp water
  • Coarse sugar, for sprinkling

Method
 

  1. In a medium bowl, whisk together the pumpkin puree, brown sugar, egg yolk, heavy cream, pumpkin pie spice, vanilla, and salt until smooth.
  2. Unroll pie crusts, cut out 8 circles with a 3½-inch cutter, re-rolling scraps as needed. Place 4 circles on a parchment-lined baking sheet.
  3. Beat the reserved egg white with water, brush a thin border on each circle, then spoon 1 heaping tablespoon of filling into the center of each.
  4. Top with remaining dough circles, press edges together with a fork to seal, and cut two small vents in the top.
  5. Brush tops with egg wash, sprinkle with coarse sugar, and bake at 400°F (200°C) for 20 to 24 minutes, until deep golden brown.
  6. Cool on the pan for 5 minutes, then move to a wire rack and serve warm.

Notes

These freeze beautifully unbaked: freeze flat on a tray until solid, wrap, and bake from frozen, adding 3 to 5 minutes. A few drops of extra egg wash before going into the oven keeps the tops glossy.