Pumpkin Hand Pies
These pumpkin hand pies are the ultimate cozy fall treat—flaky, buttery pastry pockets filled with my homemade pumpkin butter, spiced just right with cinnamon, nutmeg, and cloves. Perfect for chilly autumn afternoons, they’re easy to make from scratch, even if you’re off-grid or cooking with limited resources. Each bite delivers warm, comforting flavors that remind me of crisp fall mornings, crackling fires, and the simple joy of homemade goodness. Whether you’re sharing them around the campfire or enjoying one with a cup of herbal tea, these hand pies are sure to become a seasonal favorite.
Ingredients
Pastry
- 2 ½ cups cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
Filling
- 1 cup homemade pumpkin butter (see recipe above)
Instructions
- Whisk flour, salt, and sugar in a bowl. Cut in butter until coarse crumbs form.
- Add ice water gradually until the dough just comes together. Chill 30 minutes.
- Mix pumpkin butter with spices and brown sugar.
- Roll dough to ⅛ inch thick; cut 4-inch circles or use a pumpkin-shaped cookie cutter.
- Spoon filling onto circles; fold over or place another pumpkin-shaped dough over top, brush with an egg wash, and seal edges with a fork.
- Make small slits in the pies for venting.
- Place on baking sheet, brush tops with milk or egg wash (optional).
- Bake at 375°F (190°C) for 20–25 mins until golden.
- Cool slightly, serve warm, and enjoy!