Pumpkin Hand Pies

Recipe Information

Total Time: 
1 hour, 40 minutes; 45 minutes active
Servings: 
8

How could you improve upon pumpkin pie? By making it into adorable single-serving hand pies of course! These delicious treats feature a buttery, flaky crust topped with crunchy cinnamon sugar.

Ingredients

  • 2 cups unbleached flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 10 tablespoons ice water (approximate)
  • 4 ounces cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon, divided
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 large egg
  • 3 tablespoons Turbinado sugar

Preparation

  1. In a large bowl, combine flour and salt; mix well. Using the large holes of a grater, grate in cold butter, tossing to coat with flour. Keep tossing with a fork as you drizzle in ice water a tablespoon at a time. When flour is moistened, use your hands to gently mix the dough, pressing
  2. it into a ball (add another tablespoon or two of water if needed).  Divide the ball into 8 equal portions, and form each into a disk. Chill  for 30 minutes.
  3. Place cream cheese in the bowl of a food processor and process until smooth. Add pumpkin, sugar, 1/2 teaspoon cinnamon, nutmeg and cloves and process until smooth. Scrape out into a small bowl and chill for 30 minutes.
  4. Heat the oven to 400°F. Line a sheet pan with parchment paper. Whisk egg with a tablespoon of water. In a small bowl, mix the Turbinado sugar with the remaining cinnamon. On a lightly floured counter, roll out each dough disk to an oval shape, about 6 by 4 inches. Place 2 tablespoons of filling in the center of each oval, and brush egg wash around the edges with a pastry brush. Fold dough over the filling and seal edges with a fork. Place each hand pie on the prepared pan; brush with the egg wash and sprinkle with cinnamon sugar mixture.
  5. Bake for 25 minutes, until browned and crisp. Cool pies for at least 5 minutes before serving.

Serving Suggestion

For a festive presentation, serve with a dollop of whipped cream on each one. They’re great at room temperature, and keep, tightly covered, in the refrigerator for up to 4 days.

Nutritional Information: 

310 calories, 17 g. fat, 70 mg. cholesterol, 240 mg. sodium, 35 g. carbohydrate, 1 g. fiber, 5 g. protein