We have a Friendsgiving event coming up with our co-op homeschool group and I signed up to bring a dessert. I decided to make pumpkin hand pies mainly because I have a really cute pumpkin cookie cutter that I don’t get to use very often and I really like to bring small treats to big events that way, everybody can just grab one and go.
Honestly guys, I’m not a huge fan of pumpkin pie, but I have about six cans of pumpkin purée sitting in my pantry that I need to use, so pumpkin it is.
Makes 30-34 pies
For the pie dough:
600g (3cups) all purpose flour
2 teaspoons salt
284g (20 tablespoons) cold and diced butter
170-284g (12-20 tablespoons)ice water
For the filling:
1 15-oz. can pumpkin puree
1/4 c. packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 tsp. pure vanilla extract
4 oz. cream cheese, cut into small pieces
1 egg
For the icing
1 cup powdered sugar
4-6 tablespoons milk,
1/2 teaspoon nutmeg
Method:
Start with the pie dough. Add the flour, butter and salt to the food processor and blend until it’s crumbly. Next add the water a little at a time, add just enough for the dough to come together. On a floured surface flatten the dough out and fold it over on itself a few times. This helps you get a flaky crust. Wrap it in plastic wrap and put it in the fridge to rest while you make the filling.
Next make the filling. Add the pumpkin, brown sugar, salt and pumpkin pie spice to a pan and cook on medium heat. Let is simmer a bit, you want some of the liquid to evaporate. Take it off the heat and mix in the vanilla and cream cheese. Lastly add the egg and mix well.
Pre heat the oven to 375 degrees.
Now assemble the pies. First roll the pie dough out. Using a cookie cutter cut out your shapes. Place half on your parchment covered baking sheet and fill with about a tablespoon full of the filling. Next, use egg wash to brush around the sides of the pastry and cover with the other half. Use a fork to pinch the pies closed and slice a small vent on the top to allow the steam to escape.
Place in the oven and cook for 25 to 30 minutes or until they are golden Brown around the edges. Allow them to cool while you mix up the icing.
In a small bowl add the powdered sugar, nutmeg, a pinch of salt and the milk. You’re looking for a thin icing so add more or less milk if you need to. Allow the icing to set and then enjoy.
I am really happy with how these turned out. A small hand pie covered in icing reminds me of all the family road trips we would take as a kid, stopping at the gas station to grab one of those over-the-top sweet cherry pies covered in thick white icing.
My pumpkin hand pies with nutmeg icing taste way better! Even if you’re like me and not a big fan of pumpkin pie, I promise you’ll love these just as much as I do. I may have eaten three with my cup of coffee this morning, maybe…
I sure hope you give these pumpkin hand pies with nutmeg icing a try! They are the prefect cozy treat this November. If you are looking for more recipes like this one, Click Here. Or, if you want to stay in the loop and never miss another blog post,
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