I have a reputation for ruining any pumpkin pie I try to make for Thanksgiving. The first time I ever even made an attempt at one, I was twelve, and I forgot to add sugar. SUGAR.
That being said, when I began brainstorming for this year’s Thanksgiving desserts, pumpkin pie was not on top of my list. However, I saw these little pumpkin hand pies online and thought that maybe I could pull them off. They are a little time intensive but will impress any guest you’re serving.
2 1/2 cups flour
3 tbsp. sugar
8 ounces butter
1 tsp. salt
1/4 cup and 3 tbsp. ice water
1 can of pumpkin
1/2 cup heavy cream
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger and nutmeg
1. For crust, blend all ingredients together in a food processor until dough is formed. Split in half and place in the refrigerator for an hour to chill.
2. For filling, mix ingredients together in a bowl until well blended.
3. Once dough is chilled, kneed well and form a ball to be rolled out. Dough should be flat with a width of 1/4 inch. Use a circle cookie cutter (or the rim of a cup) and cut circles out of the dough.
4. Spread an egg wash on the edges of the circle (one egg and 2 tbsp. milk) and start to fold the circle in half, pinching the corners together first. Leave a hole in the middle open to add filling. Place less than a spoonful of filling into the semi-circle and close up the remaining opening.
5. With a fork, score all along the outer edge of the hand pies. Poke a hole for ventilation on top. Cover the finished pies with egg wash and sugar.
6. Cook pies for 15-18 minutes at 350 degrees or until golden brown.