Pumpkin Pie Hand Pies
Pumpkin pie hand pies are a charming and delicious twist on a classic holiday dessert, transforming a traditional pie into a portable, personal-sized treat. The choice of a graham pie dough for the crust adds a unique, warm essence that beautifully complements the rich, spiced filling. This crust is a delightful departure from a standard pastry dough, providing a tender crumb and a subtle sweetness that pairs perfectly with the pumpkin.
Hand pies offer a delightful convenience that traditional pies simply can't match. First, the baking process is much faster. Because they are smaller, they cook in a fraction of the time, making them a perfect choice when you want a homemade dessert without the long wait.
But the biggest advantage is their portability. There's no need for plates, forks, or even a table. A hand pie is a personal, all-in-one treat that's easy to pack in a lunchbox, enjoy on the go, or serve at a party. They eliminate the mess and fuss of slicing a large pie, allowing everyone to simply grab their own perfectly portioned dessert.
After creating the festive pumpkin shapes from the chilled graham pie dough, the real magic of the pumpkin pie hand pies begins. With the crusts ready, you carefully spoon a dollop of creamy pumpkin pie filling onto one side of each pumpkin-shaped piece. It's a luscious blend of pumpkin puree, cinnamon, nutmeg, and ginger—all the classic, comforting flavors of a traditional pumpkin pie.
Then, you take another dough cutout and gently place it on top, creating a perfect little pumpkin sandwich. The edges are carefully pressed together, sealing the sweet filling inside. A quick brush of egg wash gives the hand pies a beautiful sheen, and a generous sprinkle of coarse sugar adds a delightful crunch. This process ensures that every handheld pie is a self-contained slice of autumn, with a tender, graham-flavored crust and a perfectly spiced, pumpkin center. The result is a perfect, all-in-one dessert that captures the cozy essence of fall in a convenient and irresistible package.
Pumpkin pie hand pies
Makes about 16 hand pies
INGREDIENTS
For the Graham Pie Dough:
350g all purpose flour
105g graham crumbs
2 1/2 tbsp sugar
1/2-1 teaspoons cinnamon
1/4 tsp salt
275g butter, cold
15g molasses
110g cold water
For the Pumpkin Pie Filling
1, 15oz can pumpkin purée
1 large egg
½ cup (100g) firmly packed brown sugar
1 and ½ teaspoons pumpkin pie spice
¼ teaspoon salt
Topping
Egg Wash: 1 egg mixed with a splash of milk
Course sugar or Turbinado Sugar
Method:
For the graham pie dough: In a large bowl, mix together the all-purpose flour, graham crumbs, sugar, cinnamon, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter still visible.
In a small separate bowl, whisk together the molasses and cold water until fully combined.
Pour the molasses mixture into the dry ingredients. Stir with a rubber spatula until the dough just begins to come together. You can use your hands too if it is difficult to handle. Do not overmix. If the dough is too dry, add a tablespoon of ice water at a time until it holds together.
Gently form the dough into a flat disc. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 2 hours before rolling it out.
To make the pumpkin pie filling, in a medium bowl, whisk together the pumpkin purée, large egg, brown sugar, pumpkin pie spice, and salt until the mixture is smooth.
Shape the pumpkin hand pies: On a lightly floured surface, roll out your chilled pie dough to about a 1/8-inch thickness.
Using a pumpkin-shaped cookie cutter, cut out an even number of pumpkin shapes from the dough.
Place half of the pumpkin shapes on your working table. Lightly brush the edges of each filled dough piece with egg wash. Spoon about 1-2 tablespoons of pumpkin pie filling onto the center of each shape, leaving a clear border around the edges.
Place a second pumpkin dough shape on top and gently press down with your fingers to seal the edges. Use a fork to crimp all the way around the border, ensuring the filling is completely sealed inside. Repeat with all of your pie dough pieces.
Using a knife, make a small “X“ mark on top of each pumpkin hand pies for air ventalation. Lightly brush the tops of all the assembled hand pies with the egg wash. Then, sprinkle with coarse sugar.
Place about 6-8 hand pies on a baking sheet lined with parchment paper. Bake at 400°F for 15-20 minutes, or until the crusts are golden brown and the filling is set. Cool hand pies off for about 15 minutes before serving warm. These hand pies must be stored in the refrigerator. It can be re-warmed in the toaster oven or microwave.
