Pumpkin Empanadas (Mini Hand Pies)

These cozy pumpkin hand pies feature a spiced, velvety filling nestled inside a flaky whole wheat crust. Whether it’s a crisp autumn day or simply a moment for comfort food, these homemade delights will fill your kitchen with irresistible aromas. Follow this detailed guide to craft them from scratch!

Ingredients

Instructions

Preparing the Filling

1. Melt butter in a medium saucepan over medium-low heat.
2. Stir in pumpkin puree, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt.
3. Cook on low heat, stirring frequently, for 5-7 minutes until the mixture thickens and deepens in color.
4. Adjust sugar or spices to taste, remove from heat, and let the filling cool completely.

Making the Dough

1. In a large bowl, combine whole wheat flour, all-purpose flour, coconut sugar, and salt.
2. Add cold butter cubes and mix with a pastry cutter or forks until the mixture resembles coarse crumbs.
3. Pour in whisked eggs and milk, mixing until dough forms. If dry, add small amounts of milk as needed.
4. Shape dough into a ball, flatten it into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Assembling the Hand Pies

1. Preheat oven to 375°F (190°C).
2. Roll out chilled dough on a floured surface to ¼-inch thickness.
3. Use a round or oval cookie cutter (about 4 inches) to cut dough pieces.
4. Place a tablespoon of cooled filling onto half the dough rounds, avoiding overfilling.
5. Cover each filled piece with another dough round, pressing edges to seal. Crimp edges with a fork for extra security.
6. Arrange pies on a parchment-lined baking sheet. Brush with whisked egg and sprinkle with sugar.

Baking

1. Bake for 20-25 minutes until the crust turns golden brown.
2. Remove from oven and let cool slightly before serving.