Pumpkin Hand Pies
These mini Pumpkin Hand Pies are made with my favorite flaky buttermilk crust and filled with homemade pumpkin pie filling!
Equipment
- Stand mixer
- Rolling Pin
- Pumpkin cookie cutter
- Baking sheets
Ingredients
Buttermilk Pie Crust
- 300 g (2 1/2 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- ½ tsp salt
- 226 g (1 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) buttermilk
- raw sugar for sprinkling on crust (optional)
Pumpkin Filling
- 240 g (1 cup) pumpkin puree
- 100 g (1/2 cup) brown sugar
- 1 egg
- 30 g (2 tbsp) milk
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp salt
Egg Wash
- 1 egg
- 15 g (1 tbsp) milk
Instructions
Buttermilk Pie Crust
- In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
Pumpkin Filling
- In a medium bowl whisk the pumpkin puree, brown sugar and egg. Then whisk in the milk, cinnamon, nutmeg, ginger and salt until well combined. Set aside.
Assembly
- Preheat oven to 400°F and line 2 baking sheets with parchment paper. Place 1 pie disc onto a floured surface and roll out about 1/8 inch thick. Cut out pumpkins then place on a prepared baking sheet and return to the fridge.
- Repeat with the second disc of pie dough then place about 1/2 tbsp of pumpkin filling into the center of half of the pumpkins. Use knife to cut 4 curved slits onto the remaining pumpkins.
- Make an egg wash by whisking the egg and milk. Brush egg wash around the edges of the filled circles then place an unfilled pumpkin on top and use a fork to crimp the edges. Refrigerate assembled circles for at least 15 minutes (it's important to keep the dough cold so it doesn't lose its shape/flakiness once baked).
- Lightly brush filled hand pies with egg wash and sprinkle with raw sugar if desired. Bake at 400°F for 20-25 minutes or until crusts are golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Pumpkin Hand Pies are best enjoyed the day they're made (after that the crust loses it's flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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