These Pumpkin Hand Pies are such a delicious treat, and comes together so easily, and they are so much fun to make.
With fall baking into full swing at our house, my adult children are coming up with new recipes of their own, and we find ourselves competing for the day in the kitchen. Everyone has something that they want to try making, and today is no exception.
I won today, because I claimed the kitchen at 8 am to start making these absolutely delicious Crystal Ball Pumpkin Hand pies, just in time for Halloween. 🎃
With this recipe for the pie dough, I was able to get about 7 Crystal Ball Pumpkin Hand Pies, that measure 4 inches each, using this beautiful Crystal Ball cookie cutter that I bought.
I placed only 1 1/2 teaspoons of Pumpkin filling in each, and it was really the perfect amount. I think I should double the recipe for pie dough because 7 Crystal Ball Pumpkin Hand Pies we’re definitely not enough for a family of five, like mine. Everyone wanted more!
After crimping the edges and placing some egg wash, they were ready to bake. I think I am definitely getting very good at making my own pie dough, although store bought is so much easier.
The only thing you need to watch out for, is making sure the dough doesn’t stick to your surface as you are rolling and cutting them out. Be sure to flour your surface well, in between each rolling and shape cutting.
These Crystal Ball Pumpkin Hand Pies and take a lot less time than traditional pumpkin pie, which is awesome.
These hand pies give you all the wonderful flavors of a pumpkin pie, and are portable. My husband ate them while watching Sunday football!
Your family is sure to love these hand pies. If you try them this baking season, let me know in the comments!
Pie Crust:
1 1/2 cups All purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
8 tablespoons cold unsalted butter
5-6 tablespoons ice water
For the filling:
1 cup of pure canned pumpkin
1 large egg
1/4 cup of granulated sugar
1 teaspoon pumpkin pie spice
Preheat oven to 400 degrees.
To make the crust, place flour, salt, 1 tablespoon of sugar and 8 tablespoons of butter that has been diced, into a large bowl, and using a pastry cutter, begin to incorporate the butter, while adding in the water, a little at a time.
When the dough looks like pea sized gravel. Do not over process.Turn the dough onto a floured surface and pat down and shape into a disk.
Divide the disk into 4 pieces and shape each piece into a 4 inch disk.Wrap each disk in plastic wrap and place in fridge to chill for about 30 minutes.If the dough is too cold after chilling, let it sit out for a few minutes for easier rolling.
While the crust is chilling out in the fridge, you can begin making the pumpkin pie filling:In a large bowl combine canned pumpkin, 1 egg, 1/4 cup of granulated sugar, and pumpkin pie spice.
Mix thoroughly, and set aside.
Roll out dough to about 1/8 of and inch thick, on a floured surface, and use cookie cutter to cut out crystal ball shapes.
Place about 1 1/2 teaspoons of filling in the center of crystal ball, and top with another crystal ball cutout.
Press the edges shut, and use a fork to crimp the edges.
Brush a bit of egg wash, and using a small knife, cut a tiny slit on top.Repeat process from remaining hand pies. Place them onto a cookie sheet that has been covered with parchment paper.
Bake for 15 -17 minutes, or until golden.
Ingredients
- Pie Crust:
- 1 1/2 cups All purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 8 tablespoons cold unsalted butter
- 5-6 tablespoons ice water
- For the filling:
- 1 cup of pure canned pumpkin
- 1 large egg
- 1/4 cup of granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 beaten egg for egg wash
Instructions
- Preheat oven to 400 degrees.
- To make the crust, place flour, salt, 1 tablespoon of sugar and 8 tablespoons of butter that has been diced, into a large bowl, and using a pastry cutter, begin to incorporate the butter, while adding in the water, a little at a time.
- When the dough looks like pea sized gravel. Do not over process.
- Turn the dough onto a floured surface and pat down and shape into a disk.
- Divide the disk into 4 pieces and shape each piece into a 4 inch disk.
- Wrap each disk in plastic wrap and place in fridge to chill for about 30 minutes.
- If the dough is too cold after chilling, let it sit out for a few minutes for easier rolling.
- While the crust is chilling out in the fridge, you can begin making the pumpkin pie filling:
- In a large bowl combine canned pumpkin, 1 egg, 1/4 cup of granulated sugar, and pumpkin pie spice. Mix thoroughly, and set aside.
- Roll out dough to about 1/8 of and inch thick, on a floured surface, and use cookie cutter to cut out crystal ball shapes.
- Place about 1 1/2 teaspoons of filling in the center of crystal ball, and top with another crystal ball cutout. Press the edges shut, and use a fork to crimp the edges. Brush a bit of egg wash, and using a small knife, cut a tiny slit on top.
- Repeat process from remaining hand pies. Place them onto a cookie sheet that has been covered with parchment paper.
- Bake for 15 -17 minutes, or until golden
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