Pumpkin Hand Pies

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Prep time45 minutes
Cooking time55 minutes
Total time1 hour, 40 minutes


How could you improve upon pumpkin pie? By making it into adorable single-serving hand pies of course! These delicious treats feature a buttery, flaky crust topped with crunchy cinnamon sugar. For a festive presentation, serve with a dollop of whipped cream on each one. They’re great at room temperature, and keep, tightly covered,  in the refrigerator for up to 4 days.


2 cups
flour, unbleached
1/2 teaspoon
1/2 cup
butter, unsalted (cold)
10 tablespoons
ice water
4 ounces
cream cheese (softened)
1/2 cup
pumpkin, canned
1/4 cup
sugar, brown
1 1/2 teaspoon
cinnamon, ground (divided)
1/8 teaspoon
nutmeg, ground
1/8 teaspoon
3 tablespoons
sugar, turbinado


In a large bowl, combine flour and salt; mix well. Using the large holes of a grater, grate in cold butter, tossing to coat with flour. Keep tossing with a fork as you drizzle in ice water a tablespoon at a time. When flour is moistened, use your hands to gently mix the dough, pressing it into a ball (add another tablespoon or two of water if needed). Divide the ball into 8 equal portions, and form each into a disk. Chill for 30 minutes.

Place cream cheese in the bowl of a food processor and process until smooth. Add pumpkin, sugar, ½ teaspoon cinnamon, nutmeg and cloves and process until smooth. Scrape out into a small bowl and chill for 30 minutes.

Heat the oven to 400 degrees F. Line a sheet pan with parchment paper. Whisk egg with a tablespoon of water. In a small bowl, mix the Turbinado sugar with the remaining cinnamon. On a lightly floured counter, roll out each dough disk to an oval shape, about 6 by 4 inches.Place 2 tablespoons of filling in the center of each oval,  and brush egg wash around the edges with a pastry brush. Fold dough over the filling and seal edges with a fork. Place each hand pie on the prepared pan; brush with the egg wash and sprinkle with cinnamon sugar mixture. 

Bake for 25 minutes, until browned and crisp. Cool pies for at least 5 minutes before serving.


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