In trying to think up a new way to create pumpkin pie for Thanksgiving, I decided to wrap up pumpkin pie filling in a flaky hand pie!
And that’s not all. These hand pies also include a little dollop of cranberry sauce inside with the pumpkin filling.
Cranberry and pumpkin are wonderful flavors together. The cranberry gives a sweet-tart flavor to the smooth, spiced pumpkin pie.
By divvying up all this flavor into hand pies, there is lots more flaky, buttery pastry for each person too!
Give these a try for your Thanksgiving dessert table… or really any dessert table. No one will be upset if they find themselves eating Pumpkin Cranberry Hand Pies in, say, March!
Pumpkin Cranberry Hand Pies
- 3 cups all-purpose flour, unbleached - divided
- 1 1/2 teaspoons salt, divided
- 3 tablespoons confectioner's sugar
- 2 cups butter, cold
- Ice water
- 3 large eggs
- 1/2 cup granulated sugar plus extra for sprinkling
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 16 ounces pure pumpkin purée
- 3/4 cup evaporated milk
- 1/3 cup cranberry sauce
- In a large bowl, whisk together 2-1/2 cups of the flour with 1 teaspoon of the salt and the confectioner's sugar. Slice the cold butter into small cubes. Add them to the bowl and toss them in the flour mixture. Use a pastry blender to cut the butter into the flour mixture, until the mixture looks like coarse crumbs. Add in 4 tablespoons of the ice water and use a large spoon to toss the mixture together with the water. Continue to add in ice water 1 tablespoon at a time, stirring after each addition, until the dough is moist enough to hold together when you squeeze some with your hand.
- Turn out the mixture onto a lightly floured surface, Knead the dough 4 or 5 times until it is smooth. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate it for at least 2 hours or overnight.
- In a medium bowl whisk together the remaining 1/2 cup of flour, the granulated sugar, cinnamon, nutmeg, ginger, the remaining 1/2 teaspoon of salt and the cloves.
- In the bowl of a stand mixer, combine 2 of the eggs, the pumpkin puree and evaporated milk. Add in the dry mixture in two or three additions until the batter comes together and is smooth.
- Remove the dough from the fridge and divide it into 10 portions. Keep 5 portions in the fridge while you work on the first 5. Have a small bowl of water with you at the work area. Line a large baking sheet with parchment paper.
- Roll out one portion into a 6" circle. Into the center of the circle place a 2-tablespoon scoop of pumpkin filling. Top this with 1 heaping teaspoon of cranberry sauce. Moisten the edge of the dough with water. Fold the far edge of the circle toward you to meet the other edge. Fold up the edge one time, moisten this with water, and then fold the edge up again. Crimp the edge firmly. Place the pie on the prepared baking sheet. Continue with four other dough portions you have out. Once done, place these in the fridge, and continue the process with the remaining 5 dough portions that are waiting. Once all 10 are done, cover them loosely with plastic wrap and refrigerate the pies for 30 minutes.
- Preheat the over to 400° F. Place an oven rack in the position just below the middle of the oven.
- Remove the sheet of pies from the fridge. Crimp the edges once more firmly. Cut 1 or 2 slits in the tops of the pies to vent them. Beat the remaining egg with 1 tablespoon of water. Brush the tops of the pies with this egg wash. Sprinkle some granulated sugar over the tops.
- Bake the pies for 30 minutes, until the crust has nicely browned and a toothpick inserted into the filling comes out clean. Remove the pies to a cooling rack and allow them to cool for 10 minutes. Serve the pies warm or at room temperature.