Happy Belated Halloween everyone! Sorry I couldn’t get this treat ready in time for the holiday, but we’ve still got Thanksgiving down the road and this dessert is still totally relevant throughout this festive season. I’ve been wanting to make mini pies for some time now, so I was excited to give a pumpkin pie the first test drive. Pumpkin pie actually lends itself really well to making these hand held treats because the filling is thick and sturdy, which makes for easy assembly. To make things even easier, I made the pie dough and filling a day ahead, and had Sunday to just assemble and bake the pies. These portable pies were definitely a hit at the office, and would make a great dessert at a pot-luck or any event where people have to munch while standing up!
This recipe makes about 17 hand-held pies!
Pie Dough (Martha Stewart’s Pate Brisee)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Pumpkin Pie Filling
- 2 Cups Pumpkin Puree
- 3 Large Eggs + 1 Large Yolk
- 2 TBSP Bourbon
- 1 Cup Heavy Cream
- 1 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Ginger
- 1/8 Cloves
- 1 tsp Salt
- 3/4 Cup Dark Brown Sugar
Preheat oven to 325 degrees and grease a pie dish.
Whisk together all ingredients until smooth. Pour into pie dish and bake for 1 hour. Let cool completely.
- Whisk together 2 Egg Yolks + 2 TBSP Heavy Cream, for egg wash
- Sanding Sugar (optional)
Preheat oven to 375 degrees. Roll out dough onto floured surface, about 1/8-inch thick. Using a drinking glass or round cookie cutter, cut out circles of dough. Scoop about 1.5 TBSP of pie filling into the center of half the dough rounds. Using your finger, wipe the edges of the filled rounds with egg wash. Top your pies using the remaining dough rounds, pressing around the edges with a fork to seal well. Using a sharp knife, cut 4 slits in the top of each pie. Brush egg wash over the pies and transfer to parchment lined baking sheets. Sprinkle with sanding sugar if desired. Bake for 20 minutes, until edges are golden brown.
Let cool and enjoy!