The Perfect Pumpkin Hand Pie Recipe

As the leaves turn golden and the chill of fall settles in, it’s the perfect time to embrace warm flavors that fill your home with comfort. These Pumpkin Hand Pies are a wonderful way to celebrate the magic of the season and would be perfect for a Samhain celebration. Pumpkins have a long and very magical history and using pumpkin in your decor and recipes is a beautiful way to embrace that history! Pumpkin were used in Celtic traditions to ward off negative energy and evil spirits, they would carve faces into the pumpkins and set them out on Samhain for protection when the veil is the thinnest. Pumpkins have long been associated with the protection of the home, prosperity, abundance, growth and can be used in wishing spells.

Ingredients You Will Need

• For the pie crust:

-5 cups all-purpose flour

- 1/2 teaspoon salt

- 1 tsp cinnamon

- 4 teaspoon vanilla

- 2 cups unsalted butter, chilled and cubed

- 1 cup ice water

- 1 cup sour cream

• For the pumpkin filling:

- 3 cups canned pumpkin puree

- 1½ cup brown sugar

- 3 teaspoon cinnamon

- 2 teaspoon cloves

- 1 teaspoon ginger

- 1 tsp cloves

- 1/2 tsp salt

- 2 teaspoon vanilla extract

- 2 eggs for egg wash

• Cinnamon Sugar Topping

  - 1 cup of sugar

  -3 tablespoons cinnamon

  -1tsp cloves

  -1 tsp nutmeg

  - 4 tablespoons melted unsalted butter

  
  

Pro Tip:

Using cold butter is essential for achieving that flaky texture. A good rule of thumb is to keep your ingredients chilled until you're ready to use them.

Step-by-Step Instructions

1. Prepare the Pie Crust:

   Begin by mixing flour, and salt in a large bowl. Cut the chilled, cubed butter into the flour mixture using a pastry cutter, or your hands, or a food processor until it resembles coarse crumb. Then add in the vanilla, sour cream and mix until slightly combined. Then gradually add the ice water, mixing just until the dough comes together. Form the dough into two discs, cover with plastic wrap, and refrigerate for at least 1 hour.

   
   

2. Make the Filling:

   Combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract in a separate bowl. Thoroughly mix until the filling is smooth and well-blended.

   
   

3. Roll Out the Dough:

   After chilling, roll out one disc of dough on a floured surface to about ¼ inch thick. Use a cookie cutter or a glass (I use a canning ring) to cut out circles approximately 4-5 inches in diameter. Repeat this step with the second disc.

   
   

4. Assemble the Hand Pies:

   Place a tablespoon of pumpkin filling on one half of each dough circle. Brush the edges with egg wash, then fold the other half over and press the edges to seal. For a decorative touch, crimp the edges with a fork.

   
   

5. Bake the Pies:

   Preheat your oven to 375°F (190°C). Arrange the hand pies on a lined baking sheet, brush the tops with egg wash, and cut a small slit in each pie for steam to escape. Bake for 25-30 minutes, until the tops are golden brown.

   
   

6. The Topping:

   Combine the sugar, cinnamon, cloves and nutmeg in a bowl and mix well. After the pies have cooled slightly brush the hand pie with melted butter and roll in the cinnamon sugar mixture

   Serve them warm, perhaps with a cup of spiced cider or freshly brewed coffee