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–+ servings
A pumpkin hand pie made from puff pastry.

Pumpkin Hand Pies (Puff Pastry)

Katelyn Theofanis
Make delicious Pumpkin Hand Pies easily with store-bought puff pastry. Golden brown, sugar-topped hand pies have a flaky crust full of spiced pumpkin filling. Enjoy these adorable pumpkin hand pies during the fall season or any time. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour
Course Dessert, Pastries
Cuisine American
Servings 9 pies
Calories 341 kcal

Equipment

Ingredients
  

  • 1 large egg room temperature
  • 1 cup + 2 tbsp pumpkin puree **not pumpkin pie filling
  • ¼ cup light brown sugar packed
  • 1 teaspoon pumpkin pie spice
  • 2 sheets puff pastry thawed according to package instructions

Egg Wash

  • 1 large egg room temperature
  • 1 tablespoon water
  • turbinado sugar as needed

Instructions
 

  • Preheat the oven to 375°F. Beat one egg in a small bowl. Add pumpkin puree, light brown sugar, and pumpkin pie spice to the whisked egg and mix until completely incorporated. Refrigerate the filling until you are ready to use it. 
  • Whisk the large egg and water together to create the egg wash.
  • Unroll one sheet of puff pastry onto a lightly floured surface. Roll the pastry into a 9x9-inch square using a rolling pin (if it's not already). Cut the pastry into nine 3x3-inch squares using a sharp knife. Repeat with the other sheet of puff pastry. 
  • Divide the pumpkin filling between 9 pastry squares (about 1-2 tablespoons), reserving a small border around each one for sealing the pies. Cut 2 to 3 slits into the center of the additional nine puff pastry squares. Using your finger, spread a small amount of egg wash around the dollops of pumpkin pie filling. Place the slitted pastry squares gently over the pumpkin filling, gently pressing down the edges surrounding the filling.
  • Crimp the edges of each pie using a fork to seal the filling in. Transfer the pies to a parchment paper-lined baking tray. 
  • Refrigerate the pastries for 15-20 minutes. 
  • Brush egg wash over the top of each hand pie and sprinkle each with turbinado sugar. Bake the pies for 20-25 minutes, until golden brown and the pastry is cooked. 
  • Transfer the pies to a wire rack to cool.

Notes

  • There may be some pumpkin filling left over. 
  • See the blog post for tips and storage information.

Nutrition

Calories: 341kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.002gCholesterol: 21mgSodium: 147mgPotassium: 107mgFiber: 2gSugar: 7gVitamin A: 4268IUVitamin C: 1mgCalcium: 22mgIron: 2mg
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