Pumpkin Hand Pies are warm and flaky, perfectly portioned pastry pockets filled with the flavors of fall. They are quick and easy to make using only 6 ingredients (plus water)--they're delicious mini turnovers that make eating on-the-go a treat!
Keyword: Mini, Pumpkin, pumpkin hand pies, pumpkin pie
¼cupgranulated white sugarplus more for sprinkling
2tbspplain Greek yogurt
1tsppumpkin pie spice
2refrigerated pie crust
Prepare two sheet pans by lining them with parchment paper and then preheat the oven to 400 degrees Fahrenheit.
Whisk together one of the large eggs and the water in a small bowl, to create an egg wash. Set aside.
Mix the other egg, pumpkin puree, granulated white sugar, plain Greek yogurt, and ¾ teaspoon of divided pumpkin pie spice together in a medium bowl and set aside.
Roll out the pie crusts. Use a pumpkin shaped cookie cutter to cut out pumpkin shapes.
Take half of the pumpkin cut outs and use a small paring knife to cut out faces to create Jack-O-Lanterns or draw three lines to make it look like the lines of a pumpkin. Set aside.
Grab the other half of the pumpkin cut outs and use a pastry brush to brush some of the egg wash onto the edges.
Spoon 1-2 Tablespoons of the pumpkin puree filling onto the center of each of the egg washed pumpkin cut outs.
Top each half with a cut out pumpkin piece. Press a fork along the edge of the cut outs together to seal the pumpkin hand pies.
Brush the tops with more egg wash and then sprinkle with additional granulated white sugar.
Bake in the oven for 12-15 minutes or until the tops start to turn golden brown. Plate and serve warm.
To Store: Though these mini pies are best served right away, you can store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
To Reheat: To reheat, wrap your pastry in a damp paper towel and heat in the microwave for about 20 seconds.
I like to cut the extra dough into rectangles using a pizza cutter--it makes it extremely easy and quick; it's a perfect method for when I rerolled the scraps.
Do not skip brushing the pie crust with egg wash! The egg wash both helps seal the pie dough and gives the crust a pretty golden sheen.
It’s important not to overfill your hand pies or the filling will seep out of the sides before you can seal them with the fork or they may leak during baking. Use a maximum of 2 Tablespoons if you are using a 4-inch cookie cutter.