These pumpkin hand pies are perfect for an afterschool snack or fancy them up and bring to Thanksgiving dinner. They freeze beautifully, so making them ahead is a breeze.
1 cup canned pumpkin puree (not sweetened or spiced)
1 large egg
1 large egg white (save the yolk for the tops)
1/2 cup dark brown sugar
1 tablespoon un-sulphured molasses
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 freshly grated nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 oz. cream cheese at room temperature
1 egg yolk + 2 teaspoons of water
1–2 tablespoons turbinado sugar (use regular sugar in place of turbinado)
Frozen pie dough disks (two 9″ pie crusts). Or use your own homemade pie crust (always the preference)
In a bowl, mix the pumpkin, egg, egg white, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix well to combine. Place a medium-size saucepan over medium-high heat. Add the pumpkin mixture to the pan. Bring to a simmer, and cook until the mixture thickens a bit, stirring often with a heat-proof spatula or flat-edge spoon. About 6-7 minutes. Let it sit for about 4 minutes to cool a little bit.
While the mixture is simmering, place the cream cheese in the same pumpkin bowl, spread it out a bit so when the warm pumpkin mixture hits it, it has a chance to soften it a bit more. Pour the warm pumpkin mixture over the cream cheese and whisk well, until completely combined. Place the mixture in the refrigerator to cool completely.
For best results and ease of use, place the mixture in the freezer for about an hour to firm up, it will be easier to work with.
Preheat oven to 375 degrees. Roll the pie sheets to 1/8″ thick. Using a 4″ round cutter, cut out 8 round disks and place on a parchment lined, rimmed baking sheet. Using a brush, paint the edge with water to act as glue for the top. Place about 2 tablespoons chilled pumpkin mixture on each disk, lay the top disk on filling and crimp all around with a fork. Repeat with other sheet of dough.
Brush tops with egg wash (whisk egg yolk and water) and sprinkle with turbinado sugar. Bake for 20-25 minutes, until golden brown.
Cool completely before serving.
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