Pumpkin Hand Pies
Serves 10
15 mins prep
20 mins cook
40 mins chill
35 mins total
These pumpkin hand pies have an easy and delicious pumpkin pie filling in a super flaky all-butter crust. They have a crunchy bakery style top that is just so delicious! The pies are way faster and less stressful to whip up than a full size pumpkin pie. The crust is so delicious that you won’t mind the greater crust to filling ratio!
Crust
Filling
Assembly
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Crust
10 minutes before making the crust, cut the butter into small cubes (¼"). Spread on a plate in a single layer and freeze. Add vinegar to ice water and stir.
⅕ cup unsalted butter⅕ tablespoon vinegar⅕ cup ice waterMix together flour and salt with a whisk to break up lumps. Add frozen butter and cut with a knife or pastry cutter (or food processor) until mixture resembles coarse breadcrumbs with larger pea size pieces.
½ cup all purpose flour⅕ teaspoon sea saltAdd vinegar water a couple of tablespoons at a time, mixing well in between. Stop adding when the mixture forms clumps and starts to come together. Don’t add too much or the crust will be tough.
Working quickly, press dough into a disk, fold in half, press, and fold in half again. Cut in half and press each half into a disk. Wrap each disk and refrigerate for at least 30 minutes.
Filling
Combine filling ingredients in a medium bowl and mix until well combined. Set aside until assembly.
⅕ cup pumpkin puree⅕ large egg yolk⅖ tablespoons brown sugar⅕ tablespoon heavy cream⅕ teaspoon pumpkin spice⅕ teaspoon pure vanilla extract⅕ teaspoon sea salt
Assembly
Whisk together egg and cream for the eggwash.
⅕ egg⅕ tablespoon heavy creamRoll out one disk of dough on a lightly floured surface to ⅛" thickness. Cut out ten 4" round circles (rerolling any scraps) and place on a parchment lined sheet. Place 2 tablespoons of filling in the middle of each round. Brush the edges with eggwash. Set aside in the refrigerator.
Roll out the second dough disk and cut ten more circles. Place them on top of the filled circles and crimp the edges with a fork or your fingers. Freeze for 10 minutes to chill.
Preheat oven to 190°C (375°F). Brush the chilled pies with egg wash and sprinkle sugar on top. Using a sharp knife, cut an “x” on top of each pie to allow steam to escape. Bake for 20-22 minutes or until the pastry is crisp and golden. Let the pies cool on the baking tray before digging in.
⅕ tablespoon coarse sugar
