Pumpkin Empanadas (Mini Filled Hand Pies)
These cozy pumpkin hand pies feature a creamy, warmly spiced pumpkin filling tucked inside a flaky whole wheat crust. Perfect for crisp autumn days or anytime you’re in the mood for something comforting, these homemade treats will fill your home with irresistible fall aromas. Follow the detailed steps below to make them completely from scratch.
Pumpkin Empanadas (Mini Hand Pies)
Ingredients
For the Pumpkin Filling
- 2 cups pumpkin purée (canned or homemade)
- ½ cup coconut sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp pure vanilla extract
- ¼ tsp salt
- 1 tbsp unsalted butter
For the Dough
- 1½ cups (225 g) whole wheat flour
- 1½ cups (200 g) all-purpose flour
- 2 tbsp coconut sugar
- ¼ tsp salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 2 eggs, beaten
- 1 tbsp milk
For the Egg Wash
- 1 egg, beaten
- Sugar, for topping
Instructions
Prepare the Filling
In a medium saucepan, melt the butter over low to medium heat. Stir in the pumpkin purée, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt. Cook for 5–7 minutes, stirring frequently, until the mixture thickens and deepens slightly in color. Taste and adjust seasoning if necessary. Remove from heat and allow the filling to cool completely.
Make the Dough
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, coconut sugar, and salt. Cut in the cold butter using a pastry cutter or forks until the mixture resembles coarse crumbs. Add the eggs and milk, mixing just until a dough comes together. If the dough feels dry, add a small amount of extra milk. Form into a ball, flatten into a disk, wrap tightly, and refrigerate for at least 1 hour.
Assemble the Hand Pies
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Cut into 4-inch rounds or ovals. Place about one tablespoon of filling onto one half of each piece, leaving a border around the edges. Cover with another round, press the edges together to seal, and crimp with a fork. Arrange on a lined baking sheet, brush with egg wash, and sprinkle lightly with sugar.
Bake
Bake for 20–25 minutes, or until the hand pies are golden brown. Remove from the oven and let cool slightly before serving.
