Description
Handheld pies featuring a buttery, flaky crust and a spiced, creamy pumpkin center. A portable version of classic pumpkin pie.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 4–6 tbsp ice water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg, beaten (for wash)
Instructions
- Pulse flour and salt in a food processor, then add cold butter cubes and pulse until coarse crumbs form.
- Gradually add ice water, pulsing until dough just clumps together.
- Shape dough into a disc, wrap in plastic, and refrigerate for 1 hour.
- Whisk pumpkin puree, brown sugar, cinnamon, and nutmeg in a medium bowl until smooth.
- Roll dough to 1/4-inch thickness and cut into 4-inch circles.
- Spoon 1 tablespoon of filling into the center of each circle.
- Fold dough over and crimp edges with a fork to seal.
- Brush with egg wash and bake at 400F for 15-20 minutes until golden brown.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American