Pumpkin Hand Pies Recipe
Flaky and buttery puff pastry dough stuffed with a simple pumpkin pie filling, baked until golden and crusty. It is such a delicious fall sweet treat that is very easy and needs only 6 ingredients!
Equipment
- Rolling Pin
- Pumpkin shaped cookie cutter
- Knife, fork
- Baking paper
- Baking tray
- Mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 2 puff pastry sheet rolled out
Filling
- 1 1/2 cup pumpkin puree
- 1 egg
- 2 tbsp maple syrup
- 1 taboo corn flour
- 1 tsp pumpkin spice mix
- Pinch of salt
Assembly
- 1 egg egg wash
- 3 tbsp granulated sugar optional
Instructions
- Preheat the oven to 190℃.
- In a mixing bowl add the pumpkin puree, egg, corn flour, pumpkin spice, maple syrup, salt and whisk until smooth. Set aside.
- Over a sheet of paper paper roll out the fridge cold puff pastry dough to roughly 1/4 inch thickness, cut out size pumpkins with the pumpkin cookie cutter.
- Remove the excess dough and transfer the baking sheet to a baking tray.
- Fill each cut out with the pumpkin filling, leaving a small border around each cut out.
- Roll our the other puff pastry dough and cut out using the pumpkin cookie cutter.
- Brush the edges of the dough with egg wash and cover each pumpkin pie filled cut out with these pieces of dough.seal the edges with a fork.
- Brush with egg wash on top and sprinkle with granulated sugar.
- Bake fro 15-18 minutes or until the top is golden and puffed.
Notes
- Do not over work the pastry or else it will loose its flakey buttery texture once baked
- Use a butter knife or offset spatula to help transfer the pastry to the baking sheet
- Do not over fill the pies or they will burst open while baking and leak out
- I have decorated the tops differently and you can get creative as well