Flaky Pumpkin Hand Pies Recipe: Perfect Fall Treat

Pumpkin Hand Pies Flaky Crust – the very thought conjures images of cozy autumn evenings and the warm embrace of home baking. I find myself dreaming of these delightful individual treats, which offer all the comforting flavors of a classic pumpkin pie, but in a wonderfully portable and personal package. Imagine the crisp autumn air, the vibrant colors of changing leaves, and the inviting aroma of warm spices wafting from your kitchen – that’s the magic these hand pies bring. These delightful individual treats trace their lineage back to ancient portable pastries, evolving over centuries to become a cherished part of harvest celebrations, particularly in North America.

There’s an undeniable charm to a hand pie – a complete, self-contained little package of joy. What truly elevates these autumn delights is the perfect marriage of a spiced, creamy pumpkin filling with the ideal texture of a Pumpkin Hand Pies Flaky Crust. It’s this textural contrast, combined with the convenience of a grab-and-go dessert, that makes them utterly irresistible. People adore them not just for their rich, comforting taste, but also for their delightful presentation and the sheer ease of enjoying a slice of pie without needing a plate or a fork. They’re perfect for fall gatherings, lunchboxes, or simply a sweet moment to yourself. I am excited to guide you through creating your own batch of these autumn treasures.

Ingredients:

• For the Flaky Pie Crust:

  • 2 ½ cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
  • 1 tablespoon apple cider vinegar (optional, helps with flakiness and tenderness)

• For the Creamy Pumpkin Filling:

  • 1 ½ cups (about one 15-ounce can) pure pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream or whole milk
  • 1 ½ tablespoons cornstarch (or all-purpose flour)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract

• For the Egg Wash & Topping:

  • 1 large egg
  • 1 tablespoon milk or cream
  • 2 tablespoons coarse sparkling sugar (turbinado sugar), for sprinkling

Preparing the Flaky Pie Crust Dough:

Creating the perfect Pumpkin Hand Pies Flaky Crust is the cornerstone of this recipe. It’s all about keeping things cold and not overworking the dough. Trust me, a little patience here pays off in layers of buttery flakiness!

1. In a large bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon granulated sugar, and ½ teaspoon salt. This ensures all the dry ingredients are evenly distributed, leading to a consistent crust texture.
2. Add the very cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour. If using your hands, work quickly to prevent the butter from melting. You’re aiming for pieces of butter ranging from pea-sized to small almond-sized. These little pockets of butter are what create those incredible flaky layers as they melt and release steam during baking. This is crucial for achieving that signature flaky crust.
3. In a small bowl, combine the ½ cup of ice water with the optional 1 tablespoon of apple cider vinegar. The vinegar helps to tenderize the crust and can inhibit gluten development, contributing to a more tender, flaky texture.
4. Gradually add the ice water mixture to the flour and butter mixture, starting with about ¼ cup. Mix with a fork or your hands until the dough just begins to come together. Add more water, 1 tablespoon at a time, if the dough is too dry. Be careful not to add too much water; the dough should be shaggy but hold together when squeezed. Over-hydrating the dough can lead to a tough crust.
5. Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Do not knead it! Divide the dough in half, forming each half into a flat disk. Wrap each disk tightly in plastic wrap.
6. Refrigerate the dough for at least 1 hour, or preferably 2 hours. Chilling the dough is essential. It allows the gluten to relax, makes the butter firm up again, and makes the dough much easier to roll out. This step contributes significantly to the Pumpkin Hand Pies Flaky Crust texture we’re aiming for.

Making the Creamy Pumpkin Filling:

While our dough is chilling out, let’s whip up the star of the show – the rich and spicy pumpkin filling. This filling is perfectly balanced, not too sweet, and packed with all those comforting autumn flavors.

1. In a medium bowl, combine the pure pumpkin puree, light brown sugar, granulated sugar, egg yolk, heavy cream (or whole milk), cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
2. Whisk all the ingredients together until the mixture is completely smooth and well combined. Make sure there are no lumps of cornstarch or sugar. The egg yolk and cornstarch are key here; they help thicken the filling, preventing it from being too watery and ensuring it sets beautifully within your Pumpkin Hand Pies Flaky Crust.
3. Stir in the pure vanilla extract. Give it one last good whisk.
4. Cover the bowl and refrigerate the pumpkin filling until you’re ready to assemble the hand pies. Chilling the filling helps it firm up slightly, making it easier to work with and preventing it from making the raw crust soggy.

Assembling the Pumpkin Hand Pies:

Now for the fun part – bringing it all together! This is where we transform our carefully prepared dough and filling into individual, portable delights. Remember, a delicate touch and a cool workspace are your allies here for a truly magnificent Pumpkin Hand Pies Flaky Crust.

1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
2. On a lightly floured surface, take one disk of chilled pie dough. Roll it out into a large rectangle, approximately 12×16 inches and about ⅛ inch thick. If the dough starts to stick, lightly flour your rolling pin and surface. If it becomes too warm and soft, pop it back into the fridge for 10-15 minutes. Keeping the dough cold is paramount for a flaky crust.
3. Using a 3.5 to 4-inch round or square cookie cutter (or even a sharp knife and a template), cut out as many shapes as you can from the rolled-out dough. Gather the scraps, gently re-roll them, and cut out more shapes until you’ve used most of the dough. You should get approximately 12-16 shapes per dough disk, meaning about 24-32 shapes total.
4. Carefully transfer half of the cut-out dough shapes to your prepared baking sheets, spacing them about 1 inch apart. These will be the bottom halves of your hand pies.
5. Place about 1 ½ to 2 tablespoons of the chilled pumpkin filling in the center of each dough shape on the baking sheets. Leave a clear ½-inch border around the edges. Do not overfill! Overfilling can lead to messy leaks during baking and compromise the structural integrity of your Pumpkin Hand Pies Flaky Crust.
6. For the egg wash, in a small bowl, whisk together the remaining large egg and 1 tablespoon of milk or cream. This creates a beautiful golden sheen on your baked pies.
7. Lightly brush the edges of each dough shape with the egg wash. This acts as a “glue” to seal the top and bottom crusts together.
8. Take the remaining un-filled dough shapes and gently place one on top of each filled dough shape, aligning the edges as best as you can.
9. Press firmly around the edges of each hand pie with your fingertips to seal them completely. Then, use the tines of a fork to crimp the edges, creating a decorative pattern and ensuring a strong seal. This step is not just for looks; it helps to prevent the filling from escaping.
10. Using a sharp knife, make 2-3 small slits on the top of each hand pie. These vents allow steam to escape during baking, preventing the pies from puffing up excessively and cracking, and helping ensure a beautifully crisp, Pumpkin Hand Pies Flaky Crust.
11. Brush the tops of all the assembled hand pies generously with the remaining egg wash. This will give them a lovely golden-brown finish.
12. Sprinkle the tops of the pies with coarse sparkling sugar. This adds a delightful textural crunch and a touch of sweetness to the exterior of your hand pies.
13. Transfer the baking sheets with the assembled hand pies to the refrigerator and chill for at least 20-30 minutes. This final chill is super important! It ensures the butter in the crust is very cold before hitting the hot oven, maximizing the flakiness and preventing the pies from spreading too much.

Baking Your Golden Pumpkin Hand Pies:

The moment of truth! Baking these beauties to a golden-brown perfection is the final step to enjoying your delicious homemade treat. Watching that Pumpkin Hand Pies Flaky Crust puff up and turn golden is incredibly satisfying.

1. Place the chilled baking sheets into the preheated 400°F (200°C) oven.
2. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until the crust is deeply golden brown and the filling is bubbly and set. The initial high heat helps the butter in the crust create those wonderful layers quickly, then the lower temperature ensures the filling cooks through without over-browning the crust.
3. Keep an eye on them! Ovens vary, so adjust baking time as needed. If the edges start to brown too quickly, you can loosely tent the pies with aluminum foil.
4. Once baked to perfection, carefully remove the baking sheets from the oven.
5. Let the Pumpkin Hand Pies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. The filling will be very hot and soft straight out of the oven, so letting them set up for a bit helps prevent them from breaking apart.

Serving and Enjoying Your Pumpkin Hand Pies:

These delightful pumpkin hand pies are best enjoyed warm or at room temperature. The aroma alone is enough to bring everyone to the kitchen!

1. Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. The contrast between the warm, spiced pumpkin filling and the cool, creamy topping is heavenly.
2. The truly remarkable aspect of these pies is that gorgeous Pumpkin Hand Pies Flaky Crust. It shatters delicately with each bite, revealing the tender, sweet, and perfectly spiced pumpkin filling within.
3. Store any leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, you can gently reheat them in a toaster oven or microwave for a few seconds to refresh the crust and warm the filling.
4. They are perfect for a grab-and-go breakfast, a lovely afternoon snack with a cup of tea, or a charming dessert for any autumnal gathering. Enjoy the fruits of your labor!

Conclusion:

Well, my friends, we’ve reached the sweet end of our journey, and I genuinely hope you’re feeling as inspired as I am about these incredible treats. If there’s one recipe I could implore you to try this season, it’s this one. Forget complicated desserts or endless hours in the kitchen; these hand pies offer all the warmth and comfort of a classic pumpkin pie, but in a delightful, portable package that’s simply irresistible. Imagine biting into that perfect golden crust, hearing a gentle crunch, and then savoring the rich, spiced pumpkin filling bursting with autumn flavors. It’s truly a sensory experience that brings a smile to your face with every single mouthful. The beauty of these pies lies not just in their incredible taste, but also in their sheer convenience. No forks required, no messy slices; just pure, unadulterated pumpkin bliss ready to be enjoyed anywhere, anytime. Whether you’re looking for the perfect treat to accompany your morning coffee, a delightful after-dinner dessert, or something spectacular to share at your next gathering, these hand pies are your answer. They embody everything wonderful about fall baking: cozy, comforting, and utterly delicious. The aroma alone as they bake is enough to make your entire home feel welcoming and festive. And let’s be honest, who doesn’t love a dessert that feels a little bit whimsical and magical? These pies deliver on that promise with their charming size and undeniably delicious flavor profile. I truly believe that once you experience the joy of making and tasting these, they’ll become a beloved staple in your autumnal baking repertoire, year after year.

Now, while these delightful little parcels are absolutely perfect just as they are, fresh from the oven, I love exploring ways to elevate their serving or experiment with subtle variations. For an extra touch of indulgence, try serving your warm hand pies with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast between the warm pie and the cool cream is simply heavenly. A light dusting of powdered sugar or a sprinkle of cinnamon sugar just before serving adds a lovely visual appeal and a touch more sweetness. For those with a sweeter tooth, a drizzle of warm caramel sauce or a delicate zig-zag of white chocolate ganache can transform these into an even more decadent dessert. Don’t be afraid to get creative with the spices in the filling either; a little extra ginger can add a zesty kick, or a pinch of cardamom can introduce an intriguing exotic note. If you’re feeling adventurous, consider adding a small swirl of sweetened cream cheese to the pumpkin filling before sealing the pies for a delightful cheesecake-like surprise within. You could also experiment with the shapes – cookie cutters in the form of maple leaves, acorns, or even tiny pumpkins can turn your batch into an artistic autumnal display, making them even more appealing, especially for holiday gatherings or children’s parties. And for that ultimate shine and a little extra crunch, an egg wash brushed over the pies before baking will give them that beautiful, glossy finish you see in bakeries. A sprinkle of coarse sugar on top of the egg wash will add a wonderful sparkle and texture. These small touches can really make your batch of hand pies stand out, showcasing your personal touch and creativity in the kitchen. Remember, baking is an art, and these pies are your canvas!

So, there you have it, my friends. I truly hope I’ve convinced you that these are not just any pies; they are a celebration of autumn, a testament to simple pleasures, and an absolutely rewarding baking project. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and embark on this delicious adventure. You won’t regret experiencing the satisfaction of creating something so wonderfully homemade. There’s something uniquely special about pulling a tray of perfectly golden, aromatic Pumpkin Hand Pies Flaky Crust from your oven, knowing you’ve crafted something truly delightful from scratch. Once you’ve made them, please, please come back and share your experience with me! I’d love to hear about your triumphs, see your beautiful creations, and perhaps even learn about any clever variations you came up with. Your feedback and stories inspire me and our entire community of home bakers. Did you find them easy to make? What was your favorite part? Did you serve them with ice cream or whipped cream? Share your thoughts in the comments below! This recipe is a keeper, designed to bring warmth, joy, and irresistible flavor into your home. Happy baking, everyone! I can’t wait to hear how much you loved them.

Pumpkin Hand Pies with Flaky Crust

Pumpkin Hand Pies with Flaky Crust are the perfect portable fall treat. These delicious hand pies feature a buttery, flaky crust filled with a spiced pumpkin mixture made from pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Once filled and folded into their signature half-moon shape, the pies are sealed, brushed with an egg wash, and sprinkled with sugar for extra sweetness and crunch. Baked until golden brown and crispy, these pies are great for enjoying on the go, making them a favorite for autumn parties, picnics, or cozy gatherings. Serve them warm with a drizzle of caramel or a scoop of vanilla ice cream for an indulgent dessert.

Prep Time
10 Minutes

Cook Time
35 Minutes

Total Time
50 Minutes

Servings
24-32 hand pies

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cubed
• ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
• 1 tablespoon apple cider vinegar (optional)
• 1 ½ cups (15-ounce can) pure pumpkin puree
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 2 tablespoons heavy cream or whole milk
• 1 ½ tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 large egg (for wash)
• 1 tablespoon milk or cream (for wash)
• 2 tablespoons coarse sparkling sugar (turbinado sugar)

Instructions

1. Step 1
   In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp granulated sugar, and ½ tsp salt. Cut in 1 cup cold, cubed butter until pea-sized pieces form. Combine ½ cup ice water with optional 1 tbsp apple cider vinegar. Gradually add water mixture to the flour, mixing until dough just comes together. Do not knead. Divide dough in half, form into flat disks, wrap, and refrigerate for at least 1-2 hours.
2. Step 2
   In a medium bowl, combine 1 ½ cups pumpkin puree, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 large egg yolk, 2 tbsp heavy cream, 1 ½ tbsp cornstarch, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ⅛ tsp ground cloves, ¼ tsp salt, and 1 tsp pure vanilla extract. Whisk until smooth and well combined. Cover and refrigerate until ready to assemble.
3. Step 3
   Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. On a lightly floured surface, roll out one chilled dough disk to a 12×16 inch rectangle, about ⅛ inch thick. Using a 3.5-4 inch round or square cutter, cut out shapes. Gather scraps, re-roll, and cut more shapes. Repeat with the second dough disk for a total of 24-32 shapes.
4. Step 4
   Transfer half of the cut-out dough shapes to the prepared baking sheets. Place 1 ½ – 2 tablespoons of chilled pumpkin filling in the center of each dough shape, leaving a ½-inch border. Do not overfill.
5. Step 5
   For the egg wash, whisk 1 large egg with 1 tbsp milk or cream. Lightly brush the edges of the filled dough shapes with egg wash. Place the remaining un-filled dough shapes on top, align edges, and press firmly to seal. Crimp edges with a fork. Make 2-3 small slits on top of each hand pie for venting. Brush tops with remaining egg wash and sprinkle with 2 tbsp coarse sparkling sugar. Refrigerate assembled hand pies for 20-30 minutes.
6. Step 6
   Place chilled baking sheets into the preheated 400°F (200°C) oven. Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until the crust is deeply golden brown and the filling is bubbly.
7. Step 7
   Remove from oven and let cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.