So far, I’ve only been featuring quick and easy weeknight recipes from my fellow parents, but I’ve decided to branch out to those without kids as well. I also thought it would be fun to include recipes that aren’t just meant for dinner. My friend Rob (husband to the director of Seraphic Fire with whom I’ve sung with in Miami) recently started a blog called “The Perfect Pie Crust” and all the pictures he posts on Facebook make my mouth water. As someone who isn’t the most adept baker in the world, I am in awe of his beautiful creations. I’ve always had a fascination with hand-held pies, so asked him if he would be willing to come up with a recipe for us all to try out, and did he ever! I can’t wait to try some out for picnics this summer!
Spicy Pumpkin Hand Pies – by Rob Peccola
Many thanks to Bethie for allowing me to contribute to her gorgeous blog—may this post be worthy!
When Bethie asked me to contribute a recipe for hand pies, I knew that the admittedly unseasonal—but perennially-delicious—pumpkin pie had to be the source for my filling. Autumnal flavors suit my taste all the year round. These handheld treats are perfect for any occasion that doesn’t lend itself to sitting down with a dish and fork—handing your kids a treat, bringing finger food to a barbeque or packing a picnic. Cooking the pumpkin and spice on the stove before filling the pies helps the spices “bloom,” removes excess moisture, and gets that tinny can flavor out of the pumpkin.
Enjoy—and remember that store-bought jar fillings work well for these as well: Think fig butter, apple butter, etc.
Spicy Pumpkin Hand PiesPrint Recipe
- perfect pie crust recipe here*
- filling: 1 ½ cups canned pumpkin
- ¼ Cup heavy cream
- ¼ Cup real maple syrup
- 1/3 cup dark brown sugar
- 2 eggs and 1 egg yolk
- 1 heaping teaspoon ground ginger
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon table salt
- ¼ teaspoon ground pepper
- roll-out mixture: ½ cup each flour and powdered sugar
- for the top: 1 beaten egg and a splash of heavy cream
preheat your oven to 375 degrees [190 celsius].
combine the filling ingredients in a nonstick saucepan with a rubber spatula and heat until the mixture starts to sputter and condense—about 12 minutes. Let it come to room temperature sitting on a sieve—you don’t want soggy handpies after all!
meanwhile, roll out the dough in the powered sugar/flour mixture and cut circles with a biscuit cutter. I tend to like a larger, 4” cutter, but whatever floats your boat!
lay the circles on two silpat- or parchment-lined cookie sheets, and put about two teaspoons of mixture in the middle of each disc, fold over, seal with a fork and slice breathing holes in the top. Put them in the refrigerator, and let them firm up for 10–15 minutes.
bake for 10 minutes, rotate the sheets in the oven, and bake another 12–15 minutes or until golden.
cool the pies to room temperature in a wire rack, sprinkle with powdered sugar and serve!
Thank you, Rob! These look so delicious! I rarely think of making pies, but these are so fun, and would even be great to bring to bake sales! We’ll definitely be keeping up with your blog for more inspiration!