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    Recipes » Dessert » Pumpkin Hand Pies

    Pumpkin Hand Pies

    Jul 31, 2021 · Last updated: Aug 2, 2021 by Gina Dickson · This post may contain affiliate links. Read our disclosure policy.

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    Pumpkin-Hand-Pies

    Everyone will enjoy eating these fun pumpkin hand pies that are filled with pumpkin purée, apples, maple, and a blend of inviting pumpkin pie spices.

    Pumpkin-Hand-Pies
    Jump to:
    • 😋 Why make this recipe
    • What is a hand pie?
    • 💭 Top tips
    • What kind of dough to use
    • How to cut the dough
    • How to fill the pastery
    • Sealing a hand pie
    • Glazing
    • What kind of pumpkin?
    • How to to make the filling
    • How to keep hand pies from leaking
    • How to keep hand pie's bottoms from getting soggy
    • Ad-ins
    • How to make pumpkin pop-tarts
    • How to make ahead
    • 🥡Leftovers
    • Tips for serving
    • More pumpkin recipes to try
    • Recipe

    😋 Why make this recipe

    During the busy holiday season, I like making small individual pies. They make great gifts, and they are easy to serve with all the guests coming and going during the holiday season.

    What is a hand pie?

    Hand pies are made with a pie dough-type pastry with either a sweet or savory filling. They are made by placing a dollop of filling onto a circular piece of dough and then folding it over and crimping it shut. They can be baked or fried and can have a sweet frosting drizzled across the top.

    History

    According to Wikipedia, historically in the American South, fried pies were known as "Crab Lanterns", a term that dates back to at least 1770, and may originate from crab apple pies that had slits for ventilation, thus resembling a lantern.

    💭 Top tips

    What kind of dough to use

    To make these hand pies, well-chilled pie dough is best. It will roll out and cut easily in a variety of shapes.

    How to cut the dough

    First, be sure your dough is chilled well. Roll out on a floured surface to 1/8 inch thick, which is about two quarters stacked on top of each other. I have used a variety of cookie cutters to make my pies. Here is a tip I found helpful, spritz your cookie cutter with a bit of nonstick cooking spray before using.

    How to fill the pastery

    I found it easier to lay the bottom sheet of pie dough on a parchment-lined cookie sheet. Then I used a spoon to place my filling onto the center of the dough.

    Sealing a hand pie

    I like to do all my assembly of the hand pies on a parchment-lined cookie sheet. To seal, dip your finger in a dish of egg wash and tap all around the edges of the dough to moisten. Next, I lay the top on and use a fork to press around the sides to seal.

    Another hint is to roll slightly 1/2 of the shapes with a rolling pin to make them just a bit bigger, these will be the tops of your pies

    • Egg wash:   Beat one egg with a tablespoon of water. You can use an egg wash to seal edges together, add shine, or enhance baked goods' golden color.
    • Cream wash: Beat one egg with a tablespoon of whipping cream. Use the wash to glaze your pies for a golden color or seal the edges together.

    Glazing

    Whisk together in a bowl the following ingredients to form a creamy glaze. Then drizzle over your hand pies.

    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    What kind of pumpkin?

    It is best to use organic pumpkin puree from a can. Using fresh pumpkin will make your pie filling running and hard to seal.

    How to to make the filling

    • Place apple pieces, sugar, and 2 tablespoons water in a medium saucepan. Cover with lid and cook on medium for 5 minutes or until the apples are soft.  Set aside to cool slightly.
    • Add pumpkin puree and pumpkin spice to apples, stirring gently.

    How to keep hand pies from leaking

    Be sure to seal your pies well and that your pie filling is not running out to the edges before you seal. To seal, dip your finger in a dish of egg wash and tap all around the edges of the dough to moisten. Lay the top on and use a fork to press around the sides to seal tightly.

    How to keep hand pie's bottoms from getting soggy

    • Don't poke holes in your bottom crust. Some recipes suggest you poke holes in the crust to stop it from puffing up. The danger with this is the liquid from your filling can seep down into these holes.
    • Don't skimp with the cornstarch. It helps to thicken the liquid in the filling, so it doesn't seep into the pie crust and make it soggy.
    • Don't use too much water when making your pie crust. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together. The pastry should still be shaggy but stay together when you press it. 

    Ad-ins

    This recipe is very flexible, you could add raisins, cranberries or finely chopped nuts if you so desire.

    How to make pumpkin pop-tarts

    You can use this recipe to make pumpkin pop tarts. Cut the pie dough into 4x5 rectangles. Spread the filling evenly over the middle of the rectangle, about 1/4 inch in thickness. Brush an egg wash around the edges, place the top on and seal with the tips of a fork all the way around. Bake allow to cool and then spread with a glaze.

    How to make ahead

    These pumpkin hand pies can be made ahead and kept in the refrigerator for up to three days.

    You could also make your pie dough and filling ahead of time. Keep them chilled in the refrigerator for up to three days. When you are ready to make the hand pies fresh, it will only take a few minutes to roll out the dough and bake.

    🥡Leftovers

    The hand pies will be ok to sit out on the counter for a few hours after baking. However, it would be best to store in your refrigerator in an airtight container for up to three days.

    Should you refrigerate?

    It is safest to store fruit filled hand pies in the refrigerator. Be sure and place them in an airtight container for up to three days.

    Tips for serving

    You can cut your hand pies into any shape that will fit the season by using a cookie cutter.

    • Fall or Thanksgiving a pumpkin would look really cute. Sprinkle some cinnamon sugar on top before serving.
    • Valentine's Day use a heart-shaped cookie cutter and sprinkle with powder sugar and some pink color sugar.
    • Christmas you could use a Christmas tree as I did and sprinkle powdered sugar like snow.

    More pumpkin recipes to try

    • Vegan Pumpkin Cheesecake
    • Healthy Pumpkin Bread
    • Best Fall Pumpkin Recipes

    Recipe

    Pumpkin-Hand-Pies

    Pumpkin Hand Pies

    Gina Dickson
    Everyone will enjoy eating these fun pumpkin hand pies that are filled with pumpkin purée, apples, maple, and a blend of inviting pumpkin pie spices.

    Note:

    To save you ink, video and equipment images will not print.

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    Tap to prevent your screen from going dark while making this recipe.
    Prep Time 20 mins
    Cook Time 20 mins
    Chill 30 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 355 kcal

    Ingredients
      

    • 2 granny smith apples medium size, peeled, cored and diced into small pieces
    • 1/4 cup sugar
    • 2 tablespoons water
    • 1/2 cup pumpkin puree
    • 1 tablespoon maple syrup
    • 1 tablespoon cornstarch
    • 1/2 teaspoon pumpkin pie spice
    • 4 pie dough sheets homemade or store bought
    • Flour for dusting dough
    • 2 tablespoons powdered sugar

    Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.

    Instructions
     

    • Place apple, sugar and 2 tablespoons water in a medium saucepan. Cover with lid and cook on medium for 5 minutes or until the apples are soft.  Set aside to cool slightly.
    • Add pumpkin puree and pumpkin spice to apples, stirring gently.
    • NOTE* This recipe is very flexible, you could add raisins, cranberries, or finely chopped nuts if you so desire.
    • In a small mixing bowl whisk together maple syrup and cornstarch until creamy smooth.  Stir into apple and pumpkin mixture.
    • Unroll your pastry onto a flour dusted surface. Cut the desired shape with a cookie cutter.  Roll slightly 1/2 of the shapes with a rolling pin to make them just a bit bigger, these will be the tops of your pies.
    • Spoon apple and pumpkin filling onto half of your pastry shapes, being sure to leave about a 1/3 inch around the edges. Place the slightly larger pieces on top and seal all around the edges with a fork. Poke a steam hole on top of pastry with a tong of your fork. Place the pan of pies into the refrigerator for 30 minutes.
    • Heat oven to 400 degrees. Bake pies for 20 minutes or until golden brown. Allow to cool slightly and sprinkle with powdered sugar.

    Need an item in the this recipe? Click the Instacart button and have it sent right to you.

    Nutrition

    Serving: 1gCalories: 355kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 234mgPotassium: 169mgFiber: 3gSugar: 20gVitamin A: 3210IUVitamin C: 4mgCalcium: 23mgIron: 2mg
    Dessert
    American
    Share Your CreationTag @intentionalhospitality and hashtag #intentionalhospitality so I can see what you made. Don’t forget to leave a star rating.

     

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    About Gina Dickson

    Hey y'all, I am here to help you build community and nurture faith around your table. You will find fun party ideas and delicious recipes for easy-to-make meals and party food. I want to help you create a table where people come together, enjoy a meal and linger with good conversation.

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