Pumpkin Flaky Pies (Print Version)
Golden flaky pastry treats filled with pumpkin spice cream, great for fall gatherings with friends.
# Ingredients:
→ Pie Crust
01 -
2 premade pie doughs (get the 2-count pack from the fridge section)
→ Pumpkin Pie Filling
02 -
1.5 teaspoons pumpkin spice blend, split up
03 -
30 ml thick cream
04 -
67 g packed light brown sugar
05 -
0.25 teaspoon kosher salt
06 -
240 ml plain pumpkin puree (not the pie filling stuff)
→ Topping
07 -
5 ml water
08 -
0.5 teaspoon pumpkin spice mix
09 -
24 g coarse sugar for sprinkling (turbinado or any chunky sugar, optional)
10 -
1 big egg
→ Other
11 -
Some flour for the counter
# Steps:
01 -
Crank the oven to 200°C. Lay out parchment over two big baking pans and keep them nearby.
02 -
Sprinkle some flour on your workspace. Unroll the pie dough sheets. Give each a once-over with the rolling pin to even out the surface, but don’t go too thin.
03 -
Take a pumpkin-shaped cutter (7.5-10 cm wide) and stamp out as many shapes as you can from the rolled dough. Put these cutouts on your lined pans. Gather scraps, roll ‘em out, and repeat until you get 16–20 pumpkins. Pop those trays in the fridge so they stay cool while you carry on.
04 -
In a bowl, mix together pumpkin puree, brown sugar, thick cream, half your pumpkin spice, and the salt. Stir until it’s nice and smooth.
05 -
Pull out one tray of pumpkin cutouts. Spoon about 30–45 ml of pumpkin mixture in the middle of each, keeping about 1 cm clear at the edge.
06 -
For the leftover pumpkin cutouts, grab a small knife and carve four curved slices into each to look like pumpkin grooves.
07 -
Crack the egg into a little bowl and mix with water to make your wash. Paint the edges around the filling with it. Lay a pumpkin top over each filled bottom. Press down gently to close. Mash the edges together using a fork so they’re tight.
08 -
Coat the tops of those mini pies with what’s left of the egg wash. Stir your coarse sugar with the rest of the pumpkin spice and shower that mix over each pie.
09 -
Put the trays in the hot oven and bake for 15 to 20 minutes, or until they’re a lovely golden color. If the edges get dark too quick, cover them with foil strips to stop them from burning. Let the pies hang out on the tray for five minutes, then move to a rack to cool off.
# Notes:
01 -
Let your hand pies cool all the way, then stash them in a sealed box in the fridge for up to four days.
02 -
To heat them back up, toss in a 175°C oven for 8–10 minutes, or do 2–3 minutes in an air fryer at the same temp.
03 -
Want to prep ahead? Lay out unbaked hand pies on a lined pan, freeze, then store tight for up to two months. When ready, bake straight from frozen—just toss on egg wash and spiced sugar first.