Irresistible pumpkin hand pies with pecan streusel topping has a creamy filling, intense spices and buttery crust!With you own personal sized serving, you will never have to share!
Some people can look at the leafs outside and say fall has arrived, well in Southern California we go to the grocery store to notice the seasons changing. You know what I’m talking about, in late September the grocery chains start to bombard you with pumpkins, scary ghosts and lots of Halloween candy! Pumpkin is the essential ingredient of autumn, so it’s no surprise that you can find pumpkin everything. Such as pop tarts, cheesecake, oatmeal, flavored beer and lattes luring you into the holiday spirit!
There is one thing that I crave this time of year, and that’s classic pumpkin pie with delicious creamy filling and warm spices that go perfectly with a buttery crust. It’s hard not to stop by the bakery aisle and pick up a few samples, wink, wink! To satisfy your pumpkin craving and inner child, I created some delicious pumpkin hand pies with pecan streusel topping. These little pies are just the right serving size so that you never have to share!
The pecan streusel topping is a simple mixture of flour, brown sugar, butter and pumpkin pie spices. This adds a big flavor punch and nice crunchy texture. You can drizzle salted caramel sauce on top of the pecan streusel topping for more decadence, but be warned you will want to add the sauce to everything!
The great thing about this recipe is that you can customize these pumpkin hand pies to your desire. You can omit the streusel entirely and just brush the dough with egg wash for the traditional look, or sprinkle a touch of cinnamon and sugar on the top. You can use round or fluted cutters, or even create pumpkin shapes to give your pumpkin hand pies a festive look.
This pie crust is my go-to recipe whenever I’m making pies. It’s tender, flaky, and easy to work with. For this pumpkin hand pies recipe, I wanted to create a filling that had flavors that captured the essence of a classic pumpkin pie. For the spices, I used a combination of cinnamon, nutmeg, allspice, and ginger. No need to buy the pre-made pumpkin pie spice anymore!
Whenever I have my first bite of pumpkin pie, I know that fall is here, and I can’t help but smile. It’s funny how a particular food can remind you of all the great nostalgic memories of the holidays like trick-or-treating during Halloween, turkey, and stuffing for Thanksgiving and unwrapping presents from Santa on Christmas! With all of the holiday parties to come this recipe is simple to make, easy to eat, and minimal clean up with no plates and forks needed!
Why do I have to chill the pie dough so many times in between each step?
Pie dough contains flour, butter, water, and sometimes a pinch of sugar. When proteins in the flour are hydrated with water, gluten bonds form creating a strong elastic network of proteins creating the pliable pie dough. This allows the dough to be rolled out, stretched and manipulated. Chilling the dough in between kneading, shaping and baking allow 1) The moisture in the dough to evenly distribute, 2) The proteins to relax so the dough is not too tough, 3) Allows the fat to firm and be easier to handle when shaping.