Pumpkin Empanadas (Mini Hand Pies)

Pumpkin Hand Pies with Whole Wheat Crust

These comforting pumpkin hand pies are packed with a smooth, warmly spiced filling and wrapped in a tender, flaky whole wheat crust. Whether you’re embracing the flavors of fall or simply craving a nostalgic homemade treat, this step-by-step recipe will guide you to hand pie perfection.

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Ingredients

For the Filling

• 2 cups pumpkin purée (store-bought or homemade)
• ½ cup coconut sugar
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 tbsp unsalted butter

For the Dough

• 1 ½ cups (225g) whole wheat flour
• 1 ½ cups (200g) all-purpose flour
• 2 tbsp coconut sugar
• ¼ tsp salt
• 1 cup (226g) cold unsalted butter, cubed
• 2 eggs, lightly beaten
• 1 tbsp milk

For the Egg Wash

• 1 egg, beaten
• Sugar, for topping

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Instructions

Prepare the Filling

1. In a medium saucepan, melt the butter over medium-low heat.
2. Add the pumpkin purée, coconut sugar, cinnamon, nutmeg, cloves, vanilla, and salt.
3. Simmer gently, stirring often, for 5–7 minutes until the mixture thickens and becomes slightly darker.
4. Taste and adjust the sweetness or spices as desired. Remove from heat and allow to cool fully.

Make the Dough

1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, coconut sugar, and salt.
2. Add in the cold butter pieces. Using a pastry blender or two forks, work the butter into the flour mixture until it resembles coarse crumbs.
3. Stir in the beaten eggs and milk until the dough begins to come together. Add a splash more milk if needed.
4. Form into a ball, flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Assemble the Hand Pies

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the chilled dough to about ¼-inch thickness.
3. Use a 4-inch round or oval cutter to cut out dough shapes.
4. Spoon about 1 tablespoon of the cooled pumpkin filling onto half of the cut-outs.
5. Top each with a second dough round. Seal the edges by pressing with a fork.
6. Arrange the pies on a parchment-lined baking sheet. Brush with egg wash and sprinkle with a little sugar.

Bake

1. Bake for 20–25 minutes, or until the crust is golden and crisp.
2. Let cool slightly before serving warm or at room temperature.