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Jack O’ Lantern Pumpkin Hand Pies

Jack O' Lantern Pumpkin Hand Pies - featured image
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Flaky puff pastry hand pies filled with a warm, spiced pumpkin filling and topped with a fun Jack O’ Lantern face.

Ingredients

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  • 4 sheets puff pastry
  • 1 cup pumpkin puree
  • 1 egg + 1 egg yolk
  • 1/3 cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon half and half

Instructions

  1. If frozen, set out puff pastry sheets to slightly thaw, up to 40 minutes. They should remain cold but be pliable enough to roll out.
  2. Preheat oven to 400°F degrees.
  3. Mix together the 2 tablespoons of granulated sugar and 1 teaspoon of the pumpkin pie spice. Set aside.
  4. Mix together the pumpkin puree, 1 whole egg, brown sugar, 1 teaspoon of pumpkin pie spice, the vanilla, salt and half and half.
  5. Whisk until well combined. Set aside.
  6. Roll out the puff pastry sheets so they are about 13 inches long.
  7. Use a pumpkin shaped cookie cutter to cut the puff pastry into pumpkin shapes (24 total).
  8. Place 12 of the puff pastry pumpkins on two baking sheets lined with parchment paper.
  9. Use a small, sharp knife to cut out Jack O' Lantern faces in the remaining 12 pumpkins.
  10. Use a rolling pin and roll over each Jack O' Lantern once or twice to make it just slightly larger than the bottom pumpkin.
  11. Spoon about 1 tablespoon of the pumpkin pie mixture onto the center of each pumpkin bottom.
  12. Use your finger to brush the edge of the puff pastry with water.
  13. Carefully set a Jack O' Lantern Pumpkin on top, lining it up with the pumpkin on the bottom.
  14. Use your finger to gently press together the edges of the pumpkins to seal.
  15. Whisk the egg yolk with one tablespoon of water to create an egg wash.
  16. Brush the egg wash over the tops of the pastries.
  17. Sprinkle with the reserved sugar and spice mixture.
  18. Bake for 15 minutes, until the pumpkins are puffed and golden.

Notes

Ensure puff pastry is cold but pliable for best results.
Do not overfill the hand pies to prevent leakage.
Seal edges firmly with a little water to keep the filling inside.
Line baking sheets with parchment paper for easy removal and cleanup.

Find it online: https://sweetcraftrecipes.com/jack-o-lantern-pumpkin-hand-pies/