This year’s Halloween recipe are pumpkin hand pies, filled with jam. I have wanted to bake a pumpkin dessert for a long time, and this year I finally tried it. All of you who worry about pumpkin taste, should be relieved because pumpkin itself contributes very little to the main flavour of the hand pies, but it helps to get a nice, yellow glowing baked dough and the juiciness of the hand pies. Pumpkin Hand Pies were so delicious that my husband and I ate all of them in one weekend.
Pumpkin Hand Pies are made of cookie dough of soft, gingerbread-like structure that stays soft for several days after baking. I filled them with strawberry jam, optionally, any other jam can be used. I especially recommend fall flavoured jam, like apple or grape jam. Pumpkin desserts are spiced with similar spices as gingerbread. In this recipe, you can find cinnamon and nutmeg.
Some of the pumpkin recipes found on web use store-bought pumpkin puree. Of course, it can be used in this recipe as well if you prefer, but I usually make my own. Homemade pumpkin puree is the best if you roast the pumpkin instead of cooking it. Simply peel the pumpkin, cut it into slices and roast in the oven without any other ingredients. When roasted, simply smash it into puree. Since pumpkins contain a nice deal of water (as any other vegetable), tuck the puree with paper napkin to remove extra water before adding it to hand pie or cookie dough.
Hand pies can be made as usual, with cut circles, filled with jam and turned in half. Since I had a pumpkin cookie cutter, I made different pumpkins for true Halloween spirit. The ingredients will suffice for 50 usual hand pies or 30 pumpkin shaped hand pies of using a 6×6 cm cookie cutter. The procedure is a little long. Count 30 minutes for roasting the pumpkin, 15 minutes for dough preparation, which has to rest in fridge for 1 hour, and then add 1,5 hour of cutting and filling the hand pies. Baking time is about 1 hour, approx. 20 minutes by a baking tray. Therefore, the preparation time altogether is 4 and half hours. But don’t let that stop you. Pumpkin Hand Pies are so tasty they are worth every minute!
- 1 middle sized pumpkin (equal to 425 g pumpkin puree)
- 700 g flour
- 250 g sugar
- 200 g unsalted butter
- 1 egg
- 7 g baking powder
- Half a teaspoon of salt
- 20 g vanilla sugar/2 teaspoons vanilla essence
- Half a teaspoon cinnamon
- Quarter a teaspoon nutmeg
- 175 g jam (or more or less, depends on taste)
- Powdered sugar for decoration
Wash and clean the pumpkin. Peel it and cut into slices. Put it on a baking tray, covered with baking paper and bake for 25 minutes on 200° C so the pumpkin gets completely soft. Let it cool.
Meanwhile, prepare the remaining ingredients. Mix flour, baking powder, sugar, vanilla sugar or essence, and spice. Add butter and egg.
Smash the pumpkin into puree.
Tap it with paper napkin and add to the main mixture. Knead altogether into homogenous dough. Let it rest in fridge for 1 hour.
Cover the surface where you will be making the hand pies with flour. Roll the dough to 3 mm thick. Cut out the hand pies, fill them with jam and press the edges with forks.
Arrange the hand pies on the baking tray, covered with parchment paper. Leave about 2 cm between them because they will expand while baking. Bake for 20 minutes on 180° C so they get a nice, yellow glow.
Sprinkle them with powdered sugar and serve.
You can keep your pumpkin hand pies for up to 5 days without fridge.