Pumpkin Hand Pies
Flaky puff pastry filled with a lightly spiced pumpkin filling, brushed with egg, and sprinkled with pumpkin spice sugar for a festive fall treat.
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.
Tried this recipe?Let us know how it was!