Little Pumpkin Holiday Hand Pies

Little Pumpkin Holiday Hand Pies for Thanksgiving from GF Canteen
If you’re anything like me and looking for a quirky twist to your dessert options for the holiday, you’ve come to the right place. Little pumpkin holiday hand pies are just the thing.

The Canteen apple pumpkin butter recipe is a fabulous filling for these little hand pies. After eating the homemade apple pumpkin butter with a spoon, saving some for blintzes and then rugelach, there might be enough left over for these, but you might have to make another batch.

It’s also perfectly fine to use your favorite store brand apple or pumpkin butter as a substitute. I’m all for saving time and labor.

If I had to rate the amount of effort to make the recipes that use this apple pumpkin butter – the blintzes, rugelach and this hand pie – I’d say this was probably the one that took the most time. It’s a bit of work, not hard work – just work – to roll out the dough, brush it with egg, add the filling, top them with another piece of dough, crimp, chill and then bake. Rugelach is slightly less labor-ish and the blintzes kind of make themselves.

The advice I’d give you for this recipe is to make the apple pumpkin butter and the crust dough in advance.  Keep everything well chilled while rolling and cutting out the shapes, work quickly and then always, always, always refrigerate the little unbaked pies before they go into the oven. You’ll yield a much nicer texture and crumb plus the dough is more flaky when the butter gets a chance to chill before baking.

I used a 5-inch pumpkin cookie cutter, but you could use any round cutter to make the pies. I was going for a carved pumpkin look, but skip the eyeballs if you want (a straw works great for making the eye cut-outs). Instead you’ll have to slice vents so the steam can escape. Little pies – little vents. The recipe makes about six to eight (depending on your cookie cutter size) pies.

To double the recipe, use twice the amount of filling. Make the crust dough in two separate batches – pie dough does not double cooperatively in most food processors – it’s called burn out and I’m not talking about the baker. Though that can happen, too.

In that case, I recommend eating pie. That someone else baked.

Little Pumpkin Holiday Hand Pies for Thanksgiving from GF Canteen

Little Pumpkin Holiday Hand Pies
  • 300 grams Canteen flour blend (2⅓ cups) (see notes)
  • 1 tablespoon brown sugar
  • ½ teaspoon freshly grated nutmeg
  • 113 grams unsalted butter, chilled and cubed (8 tablespoons)
  • 70 grams organic shortening (Spectrum) (5 tablespoons)
  • 45 to 60 grams cold water (3-4 tablespoons)
  • 1 egg, beaten (for brushing)
  1. In the bowl of a food processor pulse together flour, brown sugar and nutmeg until combined. Add butter and shortening and pulse until mixture forms uneven crumbs. Add water a tablespoon at a time and pulse until mixture comes together in a ragged, smeary ball of dough.
  2. Turn out onto plastic wrap and knead just until mixture comes together. Divide dough in half. Wrap in plastic and refrigerate at least two hours. Keeps up to 5 days in the refrigerator.
  3. Roll each half between sheets of plastic wrap. Keep dough chilled while rolling and cutting for best results. Refrigerate the dough if necessary while rolling and cutting. Cut out 4.5 to 5-inch pumpkins that are ⅛ inch thick. Don’t roll the dough too thinly. Cut out eyes in half the pieces if desired.
  1. Brush each solid pumpkin cut-out with egg wash. Place 1 to 2 tablespoons of filling in the center of the pumpkin. Top with another pumpkin cut-out (with eyes) after brushing the underside with egg wash. Press down carefully to glue the edges of the dough together (very gently). The egg wash will help seal the edge. Crimp each edge with a small fork. Carefully move to a parchment lined baking sheet. Refrigerate prior to baking. Repeat with the other half of dough. Remember to slice vents in the dough if you don't use eye cut-outs.
  2. Brush the tops with egg wash right before baking. Bake 30 minutes and rotate pans. Bake 15-20 minutes more or until the pies are deep golden brown, the filling is bubbling and starting to sizzle. Over baking a little bit is preferential to taking them out too early. Cool in the pan for about 15 minutes and then gently transfer hand pies to a rack to cool completely. Serve at room temperature. Makes 6-8 hand pies.
See sidebar About Flour for Canteen blend


Little Pumpkin Holiday Hand Pies for Thanksgiving from GF Canteen


  1. I love hand pies! These little pumpkin ones are so cute and I bet they taste delicious too.


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