Cute, right?
I mean....who wouldn't like these adorable little hand pies that are shaped like pumpkins and are stuffed with delicious pumpkin pie filling?
Okay. Other than pumpkin haters.
But, if you don't like pumpkin then you are probably wrong about a lot of other things too. Just sayin'
Anyhoo...
These are super cute, super easy, and are perfect for fall/Halloween bake sales and family gatherings.
Pumpkin Hand Pies
Ingredients
Crust
1/3rd of Never Fail Pie Crust (recipe HERE)
or your own double crust pie dough recipe
Filling
1/2 cup pumpkin puree
1/2 cup sugar
2 tsp butter, melted
2 tsp beaten egg (*see note below)
1/4 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Topping
2 Tbsp sugar
1/4 tsp cinnamon
Directions
Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.
Roll out pie dough to 1/4 inch thickness. Cut out using a 2 to 3 inch pumpkin shaped cookie cutter. Place cut out shapes onto prepared cookie sheet. Gather scraps and re-roll dough and cut out more shapes. (You will need 2 shapes to create each pie.) Cover dough with a tea towel and prepare filling.
Prepare filling - In a mixing bowl, whisk together pumpkin puree, sugar, butter, egg, vanilla, and spices until well combined. (*NOTE - beat one whole egg and use 2 tsp of it for the filling mixture. Use the remaining egg to seal the hand pies and brush on top.)
Place 1 spoonful of pie filling on top of each bottom half of the pie crust cut outs.
Using a small pastry or basting brush, brush the edges of the cut outs with some of the leftover egg.
Top with another pie crust cut out.
Using a fork, gently press around the edges of the pumpkin shape to seal the 2 halves together.
Prepare cinnamon sugar - in a small dish, stir together the sugar and cinnamon until well combined.
Brush the tops of the hand pies with more of the beaten egg and then sprinkle with some of the cinnamon sugar.
Bake at 375 for 5 minutes. Reduce heat to 350 and continue to cook until pies are golden brown - approx 20 - 25 minutes.
Remove from heat and let cool on cookies sheet for 5 - 10 minutes. Remove to wire rack and let cool completely.
I had a bit of filling leftover - if I had more pie crust I probably could have got another 5 - 6 pies from the filling. (I got 15 pies total)
You don't want to fill the pies too full or they will come apart at the seams.
They will still taste delicious but won't look as cute.
I individually wrapped them with a small piece of parchment paper and put them in a little basket for a fall bake sale.
You could make them more Halloween-y by cutting a little Jack-O-Lantern face in the top crust.
We're sharing at these fun linky parties - My Turn (for us), Ms. enPlace, Adventures of Mel, Dizzy Busy & Hungry
