Adorable Pumpkin Pecan Hand Pies – Perfect for the holiday season!
This is {most likely} my last pumpkin recipe for you all this fall, and I am definitely ending on a high note with these Pumpkin Pecan Hand Pies! We’ve talked about this before, but I really enjoy individual dessert servings. When you are hosting a party or if you just have a large family, individual servings are so much easier. Cutting and serving a pie takes work and usually a little mess if you are klutzy like me; these are grab and go! Perfect, right?!
Plus, they are in the shape of a pumpkin! Of course, this isn’t necessary and you could do regular rectangles, but aren’t they cute? I will admit that it does take a little bit longer cutting out shapes than using a cutter to cut straight lines for rectangles, but they will make a bigger impact.
I was actually surprised how much Bryan liked them because of the pecans. He is not a huge nut person, but he loved the pecans in these. He had a couple of our friends over when I was out of town a week or so ago, and a friend of ours had TWO of these that night. My family and friends are always my meter for how good a recipe is, so I’m considering these a hit. Of course, you would easily remove the pecan if there is an allergy or hatred for nuts {side note: how do people hate pecans?}. The nutty flavor pairs so well with the pumpkin, though, that it is worth the try if there is not allergy. I mean, Bryan ended up loving them after all, remember? 😉
- 1 cup pumpkin puree
- 1/2 cup brown sugar unpacked
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 pumpkin pie spice
- 1 1/2 tablespoon heavy cream
- 1/4 cup pecans
- 1 package Pillsbury refrigerated pie crust
- 1 egg
- Cinnamon sugar and pumpkin pie spice to sprinkle on top
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Preheat the oven to 350 degrees {F}.
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Filling: Mix pumpkin, brown sugar, spices, heavy cream and pecans in a bowl until well combined.
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Unroll the pre-made dough on a flat, floured surface. Using your desired cookie cutter, cut out an even amount of shapes. Continue to roll the dough out and cut until you use up your pie crust.
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Prep the cookie sheet by covering with parchment paper.
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Place half the dough shapes onto the parchment paper and add about a tablespoon of filling to the middle of each shape. You want to leave enough space around the edges to combine with the top pie crust piece.
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Place the top pie crust piece on top and press together with your fingers to connect. Use a fork to make a pretty edge but ensure a good seal.
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Whisk one egg in a small bowl and brush on top of the dough to get a beautiful golden color. Lastly, sprinkle with cinnamon, sugar and pumpkin pie spice.
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Bake for 15-20 minutes or until golden brown.
