When baked, the puff pastry turns crisp and golden, the layers separating just enough to cradle the spiced pumpkin filling. The mixture of pumpkin puree, brown sugar, and pumpkin pie spice thickens in the oven, perfuming the kitchen with warm cinnamon and clove.
The tops, brushed with egg wash and a dusting of spiced sugar, bake into a delicate shell that shatters under a fork. Serve these still slightly warm, with whipped cream or vanilla ice cream to catch the sweet spice.
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Steps + Photos to make this recipe for Pumpkin Hand Pies
Step 1: Preheat the oven to 400°F. Gather equipment and ingredients, then line baking sheets with parchment paper and set aside.
Step 2: Roll out each sheet of thawed puff pastry to about 8 x 14 inches using a rolling pin. Use a pumpkin-shaped cookie cutter to cut out pumpkin shapes.
Step 3: Arrange half of them on the prepared baking sheets; reserve the other half for the tops.
Step 4: In a bowl, whisk together pumpkin puree, brown sugar, 1 egg, heavy cream, 1 t pumpkin pie spice, vanilla extract, and salt until smooth.
Step 5: Spoon a small amount of filling into the center of each puff pastry base, leaving a border around the edges. Lightly brush the pastry edges with water to help them seal.
Step 6: Cut out jack-o-lantern faces on the remaining pastry pieces if desired, then place one on top of each filled pastry. Press edges gently to seal.
Step 7: Whisk the remaining egg with 1 T water to make an egg wash. Brush the tops of each pie generously with the egg wash.
Step 8: Combine granulated sugar with the remaining 1 t pumpkin pie spice. Sprinkle over the tops.
Step 9: Bake for 13–15 minutes, until puffed and golden brown. Transfer to a wire rack to cool before serving.
Tips for Success
- Make sure the puff pastry is cold but pliable — too warm and it won’t puff properly.
- Use 100% pure pumpkin puree, not pumpkin pie filling (which is already sweetened and very runny).
- For clean jack-o-lantern faces, use a small sharp knife or paring knife.
- Seal edges tightly to prevent the filling from leaking during baking.
- Rotate pans halfway through baking for even browning.
- Serve with whipped cream, vanilla ice cream, or even cream cheese frosting for extra indulgence.
Pumpkin Hand Pies
Equipment
- baking pans
- Rolling Pin
- Mixing Bowls
- Whisk
- Pastry brush
- Wire cooling rack
Ingredients
- 2 packages 4 sheets of frozen puff pastry, thawed but still cold
- 1 c canned pumpkin puree
- ½ c brown sugar packed
- 2 eggs divided
- 2 T heavy whipping cream
- 2 t pumpkin pie spice divided
- 1 t vanilla extract
- ¼ t salt
- 1 T water
- 2 T granulated sugar
Instructions
- Preheat oven to 400°F. Line cookie sheets with parchment paper.
- Roll out each puff pastry sheet to about 8 x 14 inches. Cut pumpkin shapes using a cookie cutter.
- Place half of the pastry shapes on the prepared baking sheets.
- In a bowl, mix pumpkin puree, brown sugar, 1 egg, cream, 1 t pumpkin pie spice, vanilla, and salt.
- Spoon filling into the centers of the pastry shapes.
- Brush edges lightly with water.
- Cut faces in remaining pastry shapes if desired, and place on top of filled pastries. Press edges to seal.
- In a small bowl, whisk remaining egg with 1 T water. Brush tops with egg wash.
- Mix granulated sugar and remaining 1 t pumpkin pie spice; sprinkle over pies.
- Bake for 13–15 minutes or until puffed and golden. Cool on a wire rack before serving.
Interesting hand pies