Easy Pumpkin Hand Pies

Original recipe found in All Recipes Holiday 2024 magazine.

 

1 tbsp butter

2 tsp pumpkin pie spice

1 cup canned pumpkin

1/3 cup packed brown sugar

1 tsp vanilla extract

1/2 tsp salt

1 17.3 oz pkg frozen puff pastry dough, 2 sheets, thawed

1 egg

1 tbsp water

1 tbsp coarse sugar (turbinado)

 

Preheat oven to 400°F. Line a large cookie sheet with parchment paper.

Melt butter in a small saucepan over medium heat. Add pumpkin pie spice; cook until fragrant, about 30 seconds. Add canned pumpkin, brown sugar, vanilla, and salt. Heat until bubbling. Cook, stirring frequently, about 3 minutes. Remove from heat; let cool.

 

On a lightly floured work surface, roll out 1 puff pastry sheet to a 9x12" rectangle. Use a round cutter to cut 12 3" circle. Repeat with remaining puff pastry sheet.

OR cut into 12 equal squares and proceed.

 

For egg wash, beat together egg and water in a small bowl. Spoon 1 heaping tbsp pumpkin filling onto center of 12 dough circles/squares and brush edges with egg wash. Arrange remaining 12 circles/squares over filled circles/squares, stretching gently as needed to cover. Press or crimp edges to seal. Arrange filled pies on prepared cookie sheet. Brush tops with egg wash. Sprinkle with coarse sugar.

 

Bake until pastry is puffed and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely before serving.