How to Make Homemade Pumpkin Hand Pies with Honey Icing
These homemade pumpkin hand pies are perfect when autumn comes calling. Topped with honey cardamom icing, this flaky and sweet fall pastry pairs well with your morning coffee or served fresh at your next Thanksgiving gathering.
A bright sunny day with a slight chill in the air as summer turns to fall says its time for autumn essentials.
Think buffalo plaid flannels, pumpkin patches and warm cozy beverages and baked goods coming from your kitchen. Just thinking about it puts me in the mood!
Inspired by my new found love of baking homemade pop-tarts this summer, I wanted something similar to serve this fall. Pumpkins are abundant in the garden and so is my culinary imagination!
Surrounded by a buttery soft pastry, the pumpkin pie filling in the middle is the clear star of this homemade show. It features fresh, homegrown pumpkins and the familiar warm spicy flavor of pumpkin pie spice. A honey cardamom icing on top officially makes it irresistibly delicious and oh-so nostalgic like your favorite childhood snack.
While homegrown pumpkins make the best filling, not to worry, a store bought can easily substitutes for a quick and simple assembly. Healthy treats for your family like these homemade pumpkin hand pies don’t need to have all the from-scratch details. Just a little pinch of effort and love and your kids will soon ask for these hand pies over and over again.
So gather your family around the table this fall and indulge in these homemade pumpkin hand pies. Everyone will love the classic homemade taste of autumn right in the palm of their hand.
Why You’ll Love This Recipe
Nostalgic memories – Who didn’t love pop-tarts as a kid?! The crinkly package revealing a piece of pie eaten right out of your hand takes you right back to simpler days. These homemade pumpkin hand pies are the same treat, but made with a handmade touch and no commercial packaging.
Perfect fall flavor – It’s the classic taste of Grandma’s homemade pumpkin pie at Thanksgiving all in the palm of your hand. The recipe calls for a balanced amount of spice so it’s not too much or too little. A hint of cardamom in the icing turns this treat into an even better sophisticated delight.
Healthy ingredients – You won’t find any unhealthy preservatives or chemical additives you can’t pronounce in this homemade recipe. Only the taste of homemade and homegrown.
Baking Tips for Soft, Flaky Homemade Pumpkin Hand Pies
- To make these homemade hand pies (pop-tarts) healthier and more nutrient dense than store bought, use high-quality organic and locally sourced ingredients.
- Only mix the dough just until it comes together. Over working the dough develops the gluten, which is your friend when baking bread, but not these hand pies. The pastry will be tough and not flaky and soft.
- The filling includes a tablespoon of fat for better nutrient absorption from the pumpkin. It’s optional, but recommended. Any fat source tastes great in this filling.
- It’s optional, but for best results, I place the fully assembled hand pies in the fridge or freezer to chill again before baking. The butter tends to warm up while rolling the dough and it needs to be cold enough when placed in the oven to create the flakiest texture.
- Make this recipe easy and quick by making both the dough and filling ahead of time. Make dough one day when there’s time; filling another day with a pocket of time. Refrigerate until ready to assemble or make the dough first and refrigerate. Then make the filling while the dough is chilling and then assemble and bake.
- If using canned pumpkin, the filling still needs to be warmed up. The ingredients need to come together to create a thicker jam-like consistency.
- Let the filling cool before you assemble the hand pies, otherwise the dough will melt.
- Only re-heat these hand pies in an oven or let them come to room temperature if pulled from the freezer. The icing is real without preservatives and could ruin a toaster.
Ingredients for Homemade Pumpkin Hand Pies
- Fresh or canned pumpkin – Do not use canned pumpkin pie filling. The recipe calls for sugar and spice to control the amount of each used.
- All-purpose flour – I use einkorn all-purpose from Jovial Foods.
- Salt – I use Redmond Real Salt for it’s higher nutrient content.
- Sugar
- Butter
- Pumpkin pie spice – Use a store bought or a homemade mix. Stir together equal parts cinnamon, ginger, cloves and 1/2 part nutmeg.
- Powdered sugar
- Honey
- Cardamom
- Milk
A full list of ingredients is listed in the recipe card below.
Equipment Needed
- Medium sized mixing bowl or food processor
- Medium sized sauce pan
- Food scale
- Table knife, fork and spoon
- Pairing knife
- Pastry brush
- Measuring cups and teaspoons
- Blender or immersion blender
- Cutting board
- Pastry cutter
- Pizza Cutter
- Bench scraper
- Parchment paper
- Spatula
- Cooling rack
- Baking sheet
- Rolling Pin
How to Make Homemade Pumpkin Hand Pies
Step-by-Step Instructions
For the Dough
1.) In a medium-sized mixing bowl or food processor, measure out the flour, sugar, salt and pumpkin spice. Either mix with a fork or pulse a few times in the food processor.
2.) Next, cut cold butter into small cubed sized pieces and add to flour mixture.
Incorporate butter with a pastry cutter or your fingers if mixing by hand. Or pulse together in a food processor. The texture should be course crumbs.
3.) Add liquid ingredients to the flour mixture.
Stir together with a spoon or your hand just until the dough comes together. Do not over mix or the dough will be tough.
4.) Cover bowl with a beeswax or plastic wrap.
Place in the refrigerator to chill for about an hour if baking right away. Or store it for up to three days for freshest flavor.
For the Filling
1.) While the dough chills, make the pumpkin filling.
If using fresh pumpkin, place in sauce pan with butter. Soften pumpkin over low to medium heat. Don’t let it burn.
When pumpkin is soft enough, add the sugar and pumpkin pie spice. Cook for another five minutes.
2.) Next, blend the pumpkin into a puree with the immersion blender right in the sauce pan. Or you may transfer mixture into a blender to puree.
If using canned pumpkin, scoop into a saucepan and mix with remaining ingredients. Heat on low to medium heat until mixture is thicker and jam-like in consistency.
Assemble Pumpkin Hand Pies
1.) Pre-heat oven to 350 degrees. Take chilled dough and place on a floured surface. Roll dough between a 1/8-1/4 inch thick.
2.) With a pizza cutter, cut dough into a big square. Then cut 4″ wide and 6″ long strips.
3.) Place 1 1/2-2 tablespoons filling on one lower half of a strip. Do not over fill. Fold the strip in half over the filling. If edges are uneven, trim with pizza cutter.
4.) Next, crimp all four sides with a table fork. Dip fork into flour to prevent sticking.
Using a bench scraper (or spatula), place each hand pie onto a baking sheet lined with parchment paper.
5.) In a little dish, whip the egg with the water. Brush on top of each hand pie before baking.
Bake for 30 minutes. Pies are golden brown when they are fully baked.
6.) While pies bake, mix powdered sugar, honey, cardamom, and milk to make the icing.
When pies are done, let them cool either on the pan or a cooling rack. Then drizzle with icing and sprinkle with sugar. Enjoy!
To re-heat, turn oven to 350 degrees. Bake for five minutes and then serve. Or thaw at room temperature. DO NOT place in a toaster. Icing will melt and ruin the toaster.
Want to grow your own pumpkins, but not sure if a garden is right for you? Read my blog post below to help you decide!
New Gardener’s Guide with Five Questions to Ask Before Planting
FAQ’s
How should pumpkin hand pies be stored?
Hand pies should be completely cool and icing hardened. Then wrap each in plastic wrap and place inside a Ziplock bag. The plastic wrap easily keeps the pies separated and protects from absorbing unwanted flavors. Store in the freezer for longer term storage. Place in the refrigerator if eating within a few days.
How long can hand pies be stored?
Hand pies keep a fresh flavor up to six months in the freezer, especially when properly wrapped and stored. In the fridge, store no longer than one week. After that, place in the freezer. Remember, these hand pies don’t have preservatives and mold could appear.
Can hand pies be warmed up in a toaster?
No, the icing is real without preservatives and will melt all over a toaster and ruin it.
What is the best way to cut up a pumpkin?
Start with a large, sharp knife and large cutting board. Remove the stem, and carefully cut down the center of the pumpkin. Scoop out the seeds and set aside. Cut each half into sections and gently remove the rind. Cut the flesh into one-inch cubes for the hand pie filling. Store remaining flesh in the freezer for future use. For step-by-step instructions with photos, read my blog post here.
More Recipes from Becky’s Kitchen
5 Easy Ways to Repurpose a Whole Fresh Pumpkin
The Best Homemade Pumpkin Sausage Soup for Fall
Simple and Frugal No Sugar Applesauce Recipe
Homemade Apple Cider Vinegar | Healthy, Simple and Frugal
The Best From-Scratch Cheesy Sourdough Pizza Rolls
If you make this recipe and love it, I’d love it if you left it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana or leave a comment below. Thank you!
“Be patient, therefore, brethren, until the coming of the Lord. Behold, the farmer waits for the precious fruit of the earth, being patient over it until it receives the early and the late rain.” James 5:7
Happy Baking and Harvest Blessings! -Becky
Homemade Pumpkin Hand Pies
These homemade pumpkin hand pies are perfect when autumn comes calling. Topped with honey cardamom icing, this flaky and sweet fall pastry pairs well with your morning coffee or served fresh at your next Thanksgiving gathering.
Ingredients
- 2½ cups (350g) all purpose flour
- ½ teaspoon salt
- ¼ cup (50g) sugar
- 1 cup (226g) frozen or chilled unsalted butter
- 8 tablespoons (119g) cold water
- 1 tablespoon (15g ) vinegar
- 1 teaspoon (3g) pumpkin pie spice (optional)
- 2 cups (480g) fresh pumpkin or 1 can pumpkin puree
- ½ tablespoon (6g) pumpkin pie spice
- 1 tablespoon (15g) butter
- 1 cup (200g) sugar
- 2 cups powdered sugar (280g)
- 3 tablespoons (63g) honey
- 1/4 teaspoon cardamom
- 3 tablespoons (46g) milk
- 1 egg
- 1 tablespoon water
Instructions
For the Dough
1.) In a medium-sized mixing bowl or food processor, measure out the flour, sugar, salt and pumpkin spice. Either mix with a fork or pulse a few times in the food processor.
2.) Next, cut cold butter into small cubed sized pieces and add to flour mixture.
Incorporate butter with a pastry cutter or your fingers if mixing by hand. Or pulse together in a food processor. The texture should be course crumbs.
3.) Add liquid ingredients to the flour mixture.
Stir together with a spoon or your hand just until the dough comes together. Do not over mix or the dough will be tough.
4.) Cover bowl with a beeswax or plastic wrap.
Place in the refrigerator to chill for about an hour if baking right away. Or store it for up to three days for freshest flavor.
For the Filling
1.) While the dough chills, make the pumpkin filling.
If using fresh pumpkin, place in sauce pan with butter. Soften pumpkin over low to medium heat. Don't let it burn.
When pumpkin is soft enough, add the sugar and pumpkin pie spice. Cook for another five minutes.
2.) Next, blend the pumpkin into a puree with the immersion blender right in the sauce pan. Or you may transfer mixture into a blender to puree.
If using canned pumpkin, scoop into a saucepan and mix with remaining ingredients. Heat on low to medium heat until mixture is thicker and jam-like in consistency.
To Assemble Hand Pies
1.) Pre-heat oven to 350 degrees. Take chilled dough and place on a floured surface. Roll dough between a 1/8-1/4 inch thick.
2.) With a pizza cutter, cut dough into a big square. Then cut 4" wide and 6" long strips.
3.) Place 1 1/2-2 tablespoons filling on one lower half of a strip. Do not over fill. Fold the strip in half over the filling. If edges are uneven, trim with pizza cutter.
4.) Next, crimp all four sides with a table fork. Dip fork into flour to prevent sticking.
Using a bench scraper (or spatula), place each hand pie onto a baking sheet lined with parchment paper.
5.) In a little dish, whip the egg with the water. Brush on top of each hand pie before baking.
Bake for 30 minutes. Pies are golden brown when they are fully baked.
6.) While pies bake, mix powdered sugar, honey, cardamom, and milk to make the icing.
When pies are done, let them cool either on the pan or a cooling rack. Then drizzle with icing and sprinkle with sugar. Enjoy!
To re-heat, turn oven to 350 degrees. Bake for five minutes and then serve. Or thaw at room temperature. DO NOT place in a toaster. Icing will melt and ruin the toaster.
Notes
Baking Tips for Soft, Flaky Homemade Pumpkin Hand Pies
1.) To make these homemade hand pies (pop-tarts) healthier and more nutrient dense than store bought, use high-quality organic and locally sourced ingredients.
2.) Only mix the dough just until it comes together. Over working the dough develops the gluten, which is your friend when baking bread, but not these hand pies. The pastry will be tough and not flaky and soft.
3.) The filling includes a tablespoon of fat for better nutrient absorption from the pumpkin. It's optional, but recommended. Any fat source tastes great in this filling.
4.) It's optional, but for best results, I place the fully assembled hand pies in the fridge or freezer to chill again before baking. The butter tends to warm up while rolling the dough and it needs to be cold enough when placed in the oven to create the flakiest texture.
5.) Make this recipe easy and quick by making both the dough and filling ahead of time. Make dough one day when there's time; filling another day with a pocket of time. Refrigerate until ready to assemble or make the dough first and refrigerate. Then make the filling while the dough is chilling and then assemble and bake.
6.) If using canned pumpkin, the filling still needs to be warmed up. The ingredients need to come together to create a thicker jam-like consistency.
7.) Let the filling cool before you assemble the hand pies, otherwise the dough will melt.
8.) Only re-heat these hand pies in an oven or let them come to room temperature if pulled from the freezer. The icing is real without preservatives and could ruin a toaster.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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