Festive and fabulous pumpkin chocolate-filled hand pies for all your fall festivities!
Oh, how I love fall baking! The amazing aroma that fills our home and all the yumminess that fills our tummies makes me want it to be fall year-round.
We have a few fall festivities coming up where I volunteered to bring pie. I love pie, but serving it to a large crowd, including lots of kiddos, can be a bit tricky. Someone ends up shoveling a piece out of the pie plate and the whole pie turns into more of a cobbler than nice pretty slices. Not a big deal, but kind of a pain, since pie is supposed to be in one piece.
Instead of me having to cut and serve slices during the party, I decided to bring these handy hand pies instead!
Aren’t they the most adorable?! And they’re so tasty too!
Buttery, flakey pumpkin-shaped pie crusts that are filled with sweet pumpkin pie filling and rich melting dark chocolate for a hand-held pie experience like none other!
Oh me! Oh my!
They’re so incredibly easy to bake and are sure to WOW! a crowd…
I seriously can’t think of a better baked goodie to take to a Halloween or Thanksgiving get-together. So festive and fabulous! Everyone will love them!
Enjoy!
xoxo,
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¼ cup cold water
- ⅓ cup canned pumpkin pie filling
- 1 cup dark chocolate chips
- 1 large egg mixed with 1 teaspoon water, for brushing on pies
- white sparkling sugar, for sprinkling
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the flour and pumpkin pie spice and beat until crumbly. Add the water and beat until a thick, moist dough forms and sticks to the paddle.
- With well-floured hands, form the dough into a ball on a well-floured surface. Roll dough to ¼-inch thick and cut into pumpkin shapes with a medium-sized pumpkin cookie cutter. Repeat rolling dough until you have 24 pumpkin-shaped pie crusts.
- Place 12 of the crusts upside down on the prepared baking sheets. Scoop a heaping teaspoon of pumpkin pie filling into the center of each pumpkin crust and top with about 8 chocolate chips. Place another pumpkin crust on top of the filling and press down around the edges to make sure the two crusts are aligned with each other. Use a fork to seal around the edges of each hand pies.
- In a small bowl, whisk together the egg and 1 teaspoon cold water. Brush egg wash onto the top of each pumpkin hand pie and sprinkle generously with white sparkling sugar.
- Bake for 14-16 minutes or until hand pies are golden brown.
This is the perfect solution to an “ugly” cut up pie! Can’t go wrong with eating pie with your hands, either. Love the addition of chocolate to this! 🙂
Do you think this would work as well with premade store bought crust?
Hi Ashley! Yes, a rolled out store-bought crust would work great as well. Enjoy!
Yummy, this looks so delicious! Pumpkin is my weakness and I’ll need to bake these soon!
[…] Pumpkin Chocolate Hand Pies Recipe […]