Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering Pumpkin Butter Hand Pies! Imagine biting into a perfectly golden, flaky crust that crumbles delicately to reveal a warm, spiced pumpkin butter filling that screams comfort and nostalgia. These adorable hand-held treats are not just a dessert; they're a portable slice of fall happiness that will have your family and friends begging for more. Whether you're looking to impress at a potluck, create a special weekend treat, or simply indulge in some seasonal baking magic, these hand pies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 hand pies
Ingredients
- 1 cup pumpkin butter
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- Cut the chilled unsalted butter into small cubes. Add to the flour mixture and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Gradually add cold water, stirring gently until the dough begins to come together. Be careful not to overmix. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles.
- Place a small spoonful (about 1 tablespoon) of pumpkin butter in the center of each dough circle, leaving a border around the edges.
- Fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal completely. Trim any uneven edges if needed.
- Transfer the hand pies to the prepared baking sheet. Brush the top of each pie with beaten egg wash to ensure a golden, shiny finish.
- Use a sharp knife to cut 1-2 small vents on the top of each hand pie to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
Tips
- Keep your butter ice-cold: The secret to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't overfill: Use just a tablespoon of pumpkin butter to prevent leaks and ensure clean, sealed edges.
- Crimp edges firmly: Use a fork to create a tight seal and prevent the filling from escaping during baking.
- Egg wash is your friend: A beaten egg brush will give your hand pies that gorgeous golden-brown shine.
- Allow cooling time: Let the pies rest for 10 minutes after baking to let the filling set and prevent burning your mouth.
- Make ahead tip: You can prepare the dough and assemble the pies in advance, then refrigerate until ready to bake.
- Experiment with garnishes: A dusting of powdered sugar or a light glaze can elevate these hand pies from great to absolutely spectacular!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
