Iced Brown Sugar Pumpkin Hand Pies
Sharing a favorite hand pie recipe today! My Iced Brown Sugar Pumpkin Hand Pies are a simple dessert perfect for any occasion.
Hand Pie Recipe
Fall baking is the best isn’t it? I could not be more in love with my Iced Brown Sugar Pumpkin Hand Pies. Literally just a few ingredients and you’ll have these warm flaky iced hand pies ready for the eatin’ 🙂
Start by cutting 6 rectangles from your puff pastry sheets making a total of 12.
Pumpkin Hand Pies
Top half of the pastries with pumpkin cream cheese mixture and brown sugar mixture making sure to leave 1/4 inch border around edges.
What Are Hand Pies?
Hand pies, just like pie, has flaky crusts and fillings. Hand pies are tiny little pies that fit in your hand! They can be sweet or savory, circle, square, rectangle, crescent shaped. You can make them all year round too. Such a fun way to enjoy pie.
Top the filled pastries with another pastry rectangle and press edges with a fork to seal.
I used a simple icing that I drizzled over the warm pastries. Serve warm or room temperature.
Sweet cinnamon, pumpkin and cream cheese in a flaky crust…..oh my!!
- 2 sheets puff pastry thawed
- 4 ounces softened cream cheese
- 1/4 cup pumpkin puree
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 egg white whisked for egg wash
- 1 cup powdered sugar
- 2 tablespoons water
Preheat oven to 350 degrees and line a large baking sheet with a silpat liner.
Lay each puff pastry sheet flat and cut into 6 rectangles making 12 total. Place cream cheese and pumpkin into a small mixing bowl, stirring until smooth. Place a heaping tablespoon of pumpkin mixture over 6 of the cut pastry rectangles. Spread evenly leaving a 1/4 inch border around edges. Place brown sugar and cinnamon into a small bowl, stirring to combine. Sprinkle a generous spoonful over filling. Brush egg wash around edges of pastry then place remaining pastries over filled pastries. Use the tines of a fork to press and seal the edges tightly.
Brush tops of pastries lightly with the egg wash. Bake for 20-25 minutes, until slightly golden brown. Remove and let cool for 10 minutes.
Whisk powdered sugar and water until thick and smooth. Drizzle over tops and serve warm or room temperature.
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