Pumpkin Cheesecake Hand Pies
These Pumpkin Cheesecake Hand Pies are individual pockets of creamy pumpkin cheesecake filling wrapped in flaky pastry that deliver all the comfort of traditional pumpkin pie without requiring utensils. Perfect for fall gatherings, these portable treats combine two beloved desserts into one irresistible handheld package.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Pastry Cutter or Food Processor
- Rolling Pin
- 4-inch Round Cutter
Ingredients
For the Pastry
- 2 1/2 cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter cubed (vegan butter works well for dairy-free options)
- 6-8 tbsp ice water
- 1 egg for egg wash
- 2 tbsp turbinado sugar for sprinkling
For the Pumpkin Cheesecake Filling
- 8 oz cream cheese softened (dairy-free cream cheese is a viable alternative)
- 1/3 cup granulated sugar coconut sugar offers a caramel undertone
- 1 cup pumpkin puree not pumpkin pie filling
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg yolk
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the pumpkin puree, flour, vanilla, pumpkin pie spice, salt, and egg yolk. Mix until well combined and velvety smooth. Refrigerate the filling while you roll out the dough.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to ⅛-inch thickness. Using a 4-inch round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional circles. Repeat with the second disk of dough.
- Place 1½ tablespoons of the pumpkin cheesecake filling in the center of half of the dough circles, leaving a ½-inch border. Brush the edges lightly with water, then top with a second dough circle. Press the edges firmly with a fork to seal, then transfer to the prepared baking sheets.
- Cut a small vent in the top of each hand pie with a sharp knife. Beat the egg with 1 tablespoon of water and brush over the tops of the pies. Sprinkle with turbinado sugar. Bake for 25-30 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is bubbling slightly through the vents.
Notes
- For extra flaky pastry, make sure all ingredients remain cold throughout the process.
- These hand pies freeze beautifully for up to 3 months. Freeze unbaked pies on a baking sheet, then transfer to freezer bags.
- Store baked pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a healthier version, try using whole wheat flour and reduced-fat cream cheese.
- These hand pies freeze beautifully for up to 3 months. Freeze unbaked pies on a baking sheet, then transfer to freezer bags.
- Store baked pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a healthier version, try using whole wheat flour and reduced-fat cream cheese.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 75mgSodium: 230mgFiber: 1gSugar: 10g
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