How I Make the Most Delicious Flaky Pumpkin Hand Pies

Ingredients

• 0.75 cup Pumpkin Puree (canned or homemade, well‑stirred)
• 2 sticks Unsalted Butter (cold, cut into 1‑inch cubes)
• 2.5 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (fine sea salt)
• 1 tablespoon Granulated Sugar (for dough)
• 5 tablespoon Cold Water (ice‑cold)
• 2 ounce Cream Cheese (softened to room temperature)
• 5 tablespoon Granulated Sugar (for filling)
• 2 tablespoon Heavy Cream (cold)
• 1 teaspoon Vanilla Extract (pure extract)
• 1.5 teaspoon Pumpkin Pie Spice (ground blend of cinnamon, nutmeg, ginger, cloves)
• 2 large Egg (one for filling, one for egg wash)
• 1 tablespoon Water (for egg wash)
• 0.25 teaspoon Ground Cinnamon (light sprinkle on top)
• 1 cup Powdered Sugar (for glaze)
• 2 tablespoon Milk (any milk, room temperature)
• 0.5 teaspoon Vanilla Extract (for glaze)

Instructions

1. Make the Dough

   In the stand mixer bowl combine 2.5 cups flour, 0.5 tsp salt, and 1 tbsp sugar. Add the cold butter cubes and mix on low until the mixture resembles coarse crumbs.

   Time: PT10M

2. Add Water and Form Dough

   Add 5 tbsp ice‑cold water and continue mixing until the dough just comes together. Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes until smooth.

   Time: PT7M

3. Chill the Dough

   Divide the dough into two equal logs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight) to firm up.

   Time: PT2H

4. Prepare the Pumpkin Filling

   In a separate bowl, beat 2 oz softened cream cheese with 5 tbsp sugar until smooth. Stir in 0.75 cup pumpkin puree, 2 tbsp heavy cream, 1 tsp vanilla, 1.5 tsp pumpkin pie spice, a pinch of salt, and finally 1 large egg. Mix until fully incorporated.

   Time: PT10M

5. Roll and Cut the Dough

   Preheat the oven to 375°F. Lightly flour your countertop, roll each chilled dough log to about 1/8‑inch thickness, and cut circles with a round cutter (about 3‑4 inches in diameter).

   Time: PT15M

   Temperature: 375°F

6. Assemble the Hand Pies

   Place a spoonful of filling in the center of each bottom circle. Brush the edges with a little beaten egg (or water), top with a second circle, press edges together, and crimp with a fork.

   Time: PT10M

7. Freeze Briefly

   Transfer assembled pies onto the baking sheet and place in the freezer for 10 minutes. This firms the edges for a clean bake.

   Time: PT10M

8. Make Egg Wash

   Beat 1 large egg with 1 tbsp water, a pinch of sugar, and a pinch of salt. Set aside.

   Time: PT5M

9. Brush, Sprinkle, and Bake

   Remove pies from the freezer, brush the tops with the egg wash, sprinkle a pinch of cinnamon over each, and bake for 28 minutes until golden brown.

   Time: PT28M

   Temperature: 375°F

10. Prepare the Glaze

    While the pies bake, whisk together 1 cup powdered sugar, 2 tbsp milk, and 0.5 tsp vanilla until smooth.

    Time: PT5M

11. Finish and Cool

    When pies are out of the oven, drizzle the warm vanilla glaze over each. Let cool on a rack for about 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

830

Protein

8 g

Carbohydrates

92 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pumpkin Puree: Mashed sweet potato, Butternut squash puree
• Instead of Unsalted Butter: Cold margarine, Cold coconut oil (solid)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce liquid)
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (thick)
• Instead of Granulated Sugar: Brown sugar, Maple syrup (reduce liquid)
• Instead of Heavy Cream: Half‑and‑half, Whole milk (increase thickness)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Pumpkin Pie Spice: Cinnamon + nutmeg + ginger (adjust)
• Instead of Egg: Egg substitute (for wash only)
• Instead of Ground Cinnamon: Pumpkin pie spice
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Milk: Almond milk, Half‑and‑half
• Instead of Vanilla Extract: Vanilla bean paste

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Rolling Pin
• Round Cookie Cutter
• Fork
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Whisk
• Small Saucepan
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Keep butter cold when making the dough.
• Do not over‑mix or over‑knead the dough.
• Chill the dough for at least 2 hours.
• Seal the edges of the pies with egg wash and crimp with a fork.
• Freeze assembled pies briefly before baking to prevent spreading.

Chef Tips from the Video

• Use a pastry cutter or two knives to cut the butter into the flour for a more uniform crumb.
• Chill the rolled dough for a few minutes if it becomes too soft while working.
• For extra flavor, add a pinch of ground ginger to the filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped pies for up to 2 months; bake from frozen adding 5‑7 minutes to bake time.

Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated.
• Assembled but unbaked pies freeze well; bake from frozen for a quick snack.
• Glaze can be made in advance and stored in the refrigerator for up to 1 week.

Frequently Asked Questions