Description
Homemade pumpkin pop-tarts made from flaky buttery cream cheese pastry with chai-spiced pumpkin pie filling. These little pies are a quick and easy way to get your pumpkin pie fix with less work.
Ingredients
Scale
Pumpkin Hand Pies
- 1 batch cream cheese pastry
- 1/2 batch of pumpkin pie filling
- Milk for sealing the edges and the pumpkin glaze
- Orange sprinkles
Pumpkin glaze
- 3/4 cup powdered sugar (90 g)
- 1 Tablespoon canned pumpkin
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 F (200 C).
- Line two sheet trays with parchment.
- Cut the pastry in half. Cover and set aside the other half of the pastry.
- Sprinkle your counter with a little flour, and then plop one half of the pastry in the middle. Sprinkle the top of the dough with a little more flour followed by another piece of parchment.
- Roll on top of the parchment until the dough is as close as you can get to the dimensions of the piece of parchment as you can get.
- Cut a piece of paper 6” x 5 ½”. Lay down the paper on top of the dough and cut around the paper with a pizza wheel. Use a small cookie cutter or the bottom of a pastry tip to cut a small hole in one half of each rectangle.
- Scoop out about 2 tablespoons of pumpkin filling in the uncut side of each rectangle, leaving about a ¼” border. Brush a little milk around the edges of the rectangle, and then fold the side with the hole over the filling. Press down the edges with your fingers, and then press down with a fork all along on the 3 cut edges.
- Brush the tops of the pies with milk, and then shake some sprinkles on top of each pie.
- If you have any leftover scraps of dough, roll those with the second half of the dough.
- Once you’ve made up all the pies, bake them for 22-25 minutes, until the edges are lightly brown and crisp.
- Let the pies cool on the sheet trays.
- Meanwhile, mix together the pumpkin glaze ingredients. Spoon some glaze over each of the pies. Let the glaze dry before serving.
- Store the pies at room temperature covered with a cloth or foil for up to 2 days. They will keep in the fridge for up to one week in an airtight container. If you want to freeze them, freeze them on the same sheet tray you baked on once the icing has set. Once frozen, place the hand pies in a plastic bag in one layer. Pop them in a toaster to reheat them.
Notes
Switch up your cookie cutters: Large round cutters, big pumpkin shaped cutters or square shapes work well here. You can fold the circles in half as in apple hand pies. If you use a shaped cutter, simply cut 2 for each pie. Sandwich the two cut pieces together and seal as described above, cutting a small V-shaped cut to serve as a vent in the top piece of dough.
- Prep Time: 10 minutes
- Cook Time: 25
- Category: Pastry
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 411
- Sugar: 16 g
- Sodium: 95.8 mg
- Fat: 27.1 g
- Saturated Fat: 16.3 g
- Carbohydrates: 37.3 g
- Protein: 5.4 g
- Cholesterol: 90.7 mg