Harvest Pumpkin Pocket Pies

No pumpkin-shaped cookie cutter? No problem at all! While the pumpkin shape adds a festive touch, the true magic of these hand pies lies in their incredible flavor. You can absolutely use any 3 1/2-inch round cookie cutter or biscuit cutter you have on hand. Don’t limit yourself – heart shapes, stars, or even simple squares cut with a knife will work beautifully. The key is maintaining a consistent size so they bake evenly. Feel free to get creative with your shapes; it’s all about enjoying a delicious treat!

Yes, cutting slits in the top crust of your hand pies is an absolutely essential step that you should not skip. This isn’t just for aesthetics, although it does add a lovely touch to the finished product. The primary reason for these slits is to act as vents, allowing steam to escape from the pies as they bake in the oven. Without these vents, the trapped steam would build pressure, causing your beautifully crafted pies to potentially burst open, creating a messy situation and compromising their structure. A few small, curved slits are all it takes to prevent this, ensuring a perfectly baked and intact hand pie every time.

No, it is highly recommended that you do not use store-bought pumpkin pie filling for this recipe. While convenient, pre-made pie filling is typically much wetter and has a different consistency compared to pure pumpkin puree. Using it would result in a filling that is too runny and would likely ooze out of the crust during baking, creating a soggy mess. For the best results and a perfectly set, flavorful filling, it’s crucial to use plain pumpkin puree and prepare the homemade filling as specified in the recipe. This allows for control over the moisture content and spice balance, guaranteeing a delicious outcome.

Absolutely! This recipe yields a small batch of 9 pumpkin hand pies, which is perfect for a small family or intimate gathering. However, if you’re planning a larger party, a holiday celebration, or simply want more delicious treats to enjoy throughout the week, this recipe can easily be doubled. Simply multiply all the ingredients by two, and you’ll be set to make 18 hand pies. When doubling, you may need to bake in batches to avoid overcrowding your baking sheets, ensuring that each pie bakes evenly to golden perfection. It’s a fantastic way to ensure there are enough for everyone – and maybe even some leftovers!

Using coarse sugar on top of these hand pies is completely optional, but it’s a highly recommended addition for both flavor and texture. The coarse sugar provides a wonderful extra layer of sweetness and a delightful sparkle, enhancing their visual appeal. More importantly, it adds a satisfying little crunch with every bite, contrasting beautifully with the flaky crust and creamy filling. If you don’t have coarse sugar, you can substitute it with decorators sugar or turbinado sugar for a similar effect. If you prefer a less sweet topping or simply don’t have it, the pies will still be delicious without it.

Yes, absolutely! While refrigerated pie crusts offer fantastic convenience, making your own homemade pie crust for these hand pies is a wonderful option that can add an extra layer of flavor and flakiness. The key is to ensure you prepare enough dough to yield the equivalent of two store-bought pie crusts. This usually means a standard double-crust pie recipe. Remember to keep your dough chilled and avoid overworking it for the best, most tender results. If you’re a seasoned baker or simply enjoy the process, a homemade crust will certainly make these hand pies even more special.

Yes, these pumpkin hand pies are excellent for making ahead, which makes them perfect for busy schedules or holiday meal prep. You can assemble them up to the point where you would normally apply the egg wash and sugar. Once assembled, arrange the unbaked pies on a parchment-lined baking sheet. Cover them tightly with plastic wrap or aluminum foil, or place them in an airtight container, and store them in the refrigerator for up to 2 days. For longer storage, you can freeze the assembled, unbaked pies. Flash freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag, where they’ll keep for up to 1-2 months. When ready to bake, you can often bake them directly from frozen, adding a few extra minutes to the baking time.

Proper storage ensures your delicious pumpkin hand pies remain fresh and enjoyable. Any leftover baked hand pies should be stored in an airtight container in the refrigerator, where they will keep well for up to 4 days. If you’d like to enjoy them warm, they can be easily reheated in the microwave for a quick treat. For longer storage, these hand pies also freeze beautifully. To prevent freezer burn, wrap each individual pie tightly in plastic wrap, then an additional layer of aluminum foil, and finally place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. When reheating from frozen, you can use the microwave for a softer texture, or warm them in the oven or air fryer for a crispier crust.

Step 1: Prepare Your Workstation. Begin by preheating your oven to a steady 400°F (200°C). This ensures your oven is at the correct temperature when your pies are ready to bake. Next, prepare two large baking sheets by lining them with parchment paper. This prevents sticking and makes for easy cleanup. Set them aside while you prepare the dough.

Step 2: Unroll and Cut the Pie Crusts. Gently unroll the refrigerated pie crusts onto a lightly floured surface. If your dough has developed any creases from being rolled, gently use a rolling pin to smooth them out. Be careful not to over-roll the dough, as this can make it too thin and difficult to work with. Using a 3 ½-inch cookie cutter – whether it’s pumpkin-shaped, round, or another festive design – cut out as many shapes as possible from each pie crust. Place these cut pieces onto your prepared parchment-lined baking sheets.

Step 3: Maximize Your Dough. After the initial cuts, gather the remaining dough scraps. Gently re-roll them together (avoiding overworking) and cut out additional pumpkin shapes until you’ve used as much dough as possible. You should aim for approximately 9 pumpkin cutouts from each roll of pie crust, totaling 18 pieces. Once all your shapes are cut, place them on the baking sheets and transfer them to the refrigerator to chill while you prepare the delicious pumpkin filling. Chilling the dough helps maintain its shape during filling and baking.

Step 4: Prepare the Luscious Pumpkin Filling. In a medium-sized mixing bowl, combine the pumpkin puree (ensure it’s pure puree, not pie filling), light brown sugar (packed), heavy cream, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Whisk these ingredients together until they are thoroughly combined and the mixture is smooth and evenly colored. This homemade filling is the heart of your hand pies, offering a rich, perfectly spiced pumpkin flavor that truly shines.

Step 5: Fill the Pie Bottoms. Retrieve your chilled pumpkin cutouts from the refrigerator. Arrange 9 of these cutouts on your parchment-lined baking sheets, spacing them evenly. Spoon about 2 tablespoons of the prepared pumpkin filling into the center of each of these 9 pumpkin shapes. It’s crucial to leave a clean border of about ⅓-inch around the edge of each pumpkin. This border will be used to seal the pies, preventing the delicious filling from oozing out during baking. Being precise with the filling amount helps maintain uniformity and ensures a neat finish.

Step 6: Create the Top Crusts. Take the remaining 9 pumpkin cutouts. Using a small, sharp knife, carefully cut four curved slits into each of these pieces. These slits are not only decorative, mimicking the ridges of a pumpkin, but more importantly, they serve as essential vents for steam to escape during baking. This crucial step prevents your pies from bursting open in the oven, ensuring a beautifully baked and structurally sound hand pie. Set these prepared tops aside briefly.

Step 7: Assemble and Seal the Hand Pies. In a small bowl, lightly beat the large egg with a splash of water to create an egg wash. Gently brush this egg wash around the clean border of the pumpkin cutouts that are already filled with pumpkin mixture. Carefully place one of the slit-cut pumpkin tops over each filled base, aligning the edges. Lightly press the seams together with your fingers to ensure the two crusts adhere. Then, using the tines of a fork, crimp the edges all around each pie. This decorative crimping not only adds a lovely finish but also helps to firmly seal the pie, keeping the delicious filling safely inside.

Ingredients

• 1 (2-count) package refrigerated pie crust
• 1 cup pumpkin puree
• ⅓ cup light brown sugar, packed
• 2 tablespoons heavy cream
• 1 ½ teaspoon pumpkin pie spice, divided use
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons coarse sugar, optional

Instructions

1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside.
2. Gently unroll the pie crusts onto a lightly floured surface. If necessary, roll out the dough gently with a rolling pin to remove any creases. Do not roll the dough too much or it will become too thin.
3. Using a 3 ½-inch pumpkin-shaped or similar cookie cutter, cut the dough and place the pieces on the parchment-lined baking sheets. You should be able to get 9 pumpkin cutouts from each roll of pie crust for a total of 18 pumpkin cutouts.
4. Place the cut-out pumpkins in the refrigerator while you prepare the filling. Note: If necessary, you can roll out the remaining scraps and cut out more pumpkins.
5. In a medium bowl, mix together the pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice, and salt until smooth.
6. Fill the center of 9 of the pumpkin cutouts with about 2 tablespoons of the pumpkin filling, leaving approximately a ⅓-inch border around the edge of each pumpkin.
7. Using a small knife, cut four curved slits in the remaining 9 pumpkin cutouts to resemble the ridges of a pumpkin. These slits allow steam to vent during baking.
8. In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Then, brush the border around the filled pumpkins with the egg wash and carefully top with the sliced pumpkin cutouts. Lightly press together the seams with your fingers, then crimp the edges with a fork to seal securely.
9. Brush the tops of the assembled pumpkins with the remaining egg wash. If using coarse sugar, mix it together with the remaining ½ teaspoon of pumpkin pie spice and sprinkle evenly over the egg-washed pumpkins.
10. Bake for 15-20 minutes, or until the crust is golden brown. Allow the pies to rest for 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool slightly. Then enjoy!

Notes

• Do not use store-bought pumpkin pie filling for this recipe; it is too wet.
• You can make your own homemade pie crust; ensure you have enough for two standard crusts.
• This recipe can easily be doubled for a larger batch of 18 hand pies.
• Make sure to cut slits into the top crusts; this is crucial for venting steam and preventing pies from bursting.
• The coarse sugar is optional but adds a great texture and sparkle to the finished pies.

Course:

Dessert

Cuisine:

American

Nutrition

Calories: 71kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Sodium: 78mg | Fiber: 1g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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