Pumpkin Pie Hand Pies
These pumpkin pie hand pies are flaky, golden, and packed with cozy fall flavors. The filling is lightly sweetened with a brown sugar alternative and warmed with pumpkin pie spice. They come together quickly and make a low-calorie treat perfect for breakfast, dessert, or an afternoon snack.
These turnovers offer a lighter twist on the classic, utilizing Swerve brown sugar to reduce calories without compromising flavor. The pumpkin puree is rich and velvety, pairing perfectly with warm spices and a touch of crunch from Turbinado sugar. The puff pastry bakes up beautifully golden and crisp, with the flaky layers contrasting the creamy filling.
They’re easy to prep ahead, great for gatherings, and incredibly satisfying fresh out of the oven or cooled to room temperature. The recipe also uses simple ingredients, most of which you may already have in your pantry.
Anything wrapped in puff pastry has my vote! If you are like me, then try these chicken pockets, which are perfect for lunch or just a snack.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Puff Pastries: Use a standard store-bought package with two sheets. Let them thaw until soft enough to unfold without cracking. Rolling them slightly gives a better turnover shape.
- Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling. It gives a rich, earthy base for the filling. Smooth and slightly dense, it blends well with spices and eggs.
- Swerve Brown Sugar: This zero-calorie alternative sweetens without spiking calories. It has a deep molasses flavor, just like regular brown sugar. Great for baking and helps cut down on overall sugar content.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves. Adds warmth and depth to the filling. Just a little transforms the pumpkin into a fall favorite.
- Eggs: Used in the filling and for brushing the pastry. They add richness and help bind everything together. The egg wash helps give the turnover that shiny, golden top.
- Water: Just a splash with the egg for brushing the pastry. It thins the egg wash slightly for even brushing. Helps the sugar stick to the top.
- Cinnamon: Mixed with turbinado sugar for sprinkling. Adds extra flavor and enhances the warm spices in the filling. Smells amazing while baking.
- Turbinado Sugar: Adds a subtle crunch and sparkle to the top. It doesn’t melt fully, giving a caramelized finish. A little goes a long way.
See recipe card for quantities.
How to Make Pumpkin Hand Pies
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: Thaw the puff pastry sheets at room temperature or until easy to unfold. Preheat the oven and line two baking sheets with parchment paper. Roll each pastry sheet into a rectangle and cut in half lengthwise, then into thirds across to create six squares per sheet. Set aside.
Step 2: In a small bowl, whisk one egg with one tablespoon of water. This will be your egg wash. In another bowl, mix the turbinado sugar with cinnamon. Set aside.
Step 3: In a medium bowl, mix pumpkin puree, Swerve brown sugar, pumpkin pie spice, and the remaining two eggs until well combined.
Step 4: Spoon a generous amount of the pumpkin mixture into the center of each pastry square.
Step 5: Fold each square diagonally to form triangles. Press the edges with a fork to seal. Brush the tops with the egg wash.
Step 6: Sprinkle with the cinnamon-sugar mixture. Bake until golden and puffed. Let cool before serving.
Variations and Substitutions
- Use mashed sweet potato instead of pumpkin for a similar texture with a slightly different flavor.
- Swap Swerve for coconut sugar or monk fruit sweetener if you prefer.
- Add chopped pecans or walnuts to the filling for crunch and nuttiness.
Serving Suggestions
- The spicy heat from buffalo chicken thighs wakes up your palate with bold, tangy flavor. A pumpkin pie hand pie on the side adds a cozy contrast with warm spices and flaky texture. It’s a crave-worthy balance that satisfies without weighing you down.
- Mediterranean quesadillas bring herby, savory notes from spinach, olives, and sun-dried tomatoes, all tucked into a crisp tortilla. Paired with a pumpkin pie hand pie, you get a little sweet alongside all that umami. It’s light, flavorful, and easy to enjoy any time of day.
- Shrimp and broccoli cooked with garlic deliver a quick, savory option that’s big on flavor but low on carbs. The hand pie adds a soft, sweet finish with its velvety pumpkin filling. Together, they cover all the cravings without going overboard.
Storage
- Storage: Keep turnovers in an airtight container at room temperature for up to 2 days.
- Freezing: Wrap each cooled turnover in plastic wrap and freeze in a zip-top bag. They’ll keep for up to 2 months.
- Reheat: Warm in a 300°F oven for 10 minutes or until heated through and crisp again.
💡 Pro Tips
- Don’t overfill the pastry, or it may burst open during baking. A generous spoonful is just right.
- Use a fork to firmly press the edges and seal well to avoid leakage.
- Let the turnovers cool slightly before moving to avoid breaking the pastry.
FAQ
Yes, assemble them the night before and store in the fridge. Bake fresh the next day.
Yes, just thaw and drain any excess water before using.
It helps the pastries turn golden and makes the sugar stick, but you can skip it or use milk instead.
Pumpkin Pie Hand Pies
Equipment
- Baking Sheets
- Parchment paper
- Rolling Pin
- Sharp knife or pastry cutter
- Mixing bowls (small and medium)
- Whisk
- Fork
- Pastry brush
- Measuring spoons
- Spoon or scoop for filling
Ingredients
- 1 package Puff Pastries
- 1 cup pumpkin puree
- ½ cup Swerve brown sugar
- 2 teaspoons pumpkin pie spice
- 3 eggs
- 1 Tablespoon water
- 1 teaspoon cinnamon
- 1 Tablespoon turbinado sugar
Instructions
- Thaw the puff pastry sheets at room temperature for about 30 minutes or until easy to unfold. Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Roll each pastry sheet into a 12×18 inch rectangle and cut in half lengthwise, then into thirds across to create six squares per sheet. Set aside.
- In a small bowl, whisk one egg with one tablespoon of water. This will be your egg wash.
- In a medium bowl, mix pumpkin puree, Swerve brown sugar, pumpkin pie spice, and the remaining two eggs until well combined.
- Spoon a generous amount of the pumpkin mixture into the center of each pastry square.
- Fold each square diagonally to form triangles. Press the edges with a fork to seal.
- Brush the tops with the egg wash. Sprinkle with the cinnamon-sugar mixture.
- Bake for 18-20 minutes or until golden and puffed. Let cool before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
