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Halloween Hand Pies Recipe

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4.8 from 167 reviews

Celebrate Halloween with these spooky and delicious Halloween Hand Pies, featuring festive pumpkin, ghost, and mummy shapes filled with pumpkin, blueberry, and cherry pie fillings. Perfectly golden and flaky, these hand pies are a fun and festive treat for the season.

Ingredients

Scale

Dough

  • 2 (9 inch) pie crusts – homemade or store-bought, cold

Fillings

  • ½ cup pumpkin puree
  • 2 tablespoons brown sugar
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • 1 egg (yolk separated for filling, white for egg wash)
  • ¾ cup cherry pie filling
  • ¾ cup blueberry pie filling

Glaze

  • ½ cup powdered sugar
  • 2 tablespoons heavy whipping cream

Instructions

  1. Preheat Oven: Preheat your oven to 400 °F and prepare two baking sheets by lining them with parchment paper.
  2. Make Pumpkin Filling: In a small bowl, mix together pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and the egg yolk. Set this filling aside.
  3. Prepare Egg Wash: Whisk together the egg white and a splash of water in a separate small bowl. Set aside for brushing later.
  4. Roll Out Dough: On a lightly floured surface, roll out the two cold pie crusts to about ⅛ to ¼ inch thickness for easy cutting and folding.
  5. Cut Shapes: Cut out 12 pumpkin shapes, 12 ghost shapes, and 4 mummy shapes using cookie cutters. This will yield 6 complete pumpkins, 6 ghosts, and 4 mummies once assembled.
  6. Chill Dough Scraps: Gather the dough scraps, form into a ball, and chill in the refrigerator while you continue with fillings and assembly.
  7. Assemble Pumpkins: Place 6 pumpkin shapes on the baking sheets and add 1 to 1½ tablespoons of the pumpkin filling onto each. Using a sharp knife, cut pumpkin faces on the remaining 6 pumpkin shapes, place these on top, and crimp edges together with a fork.
  8. Assemble Ghosts: Place 6 ghost shapes on the baking sheets and spoon 1 to 1½ tablespoons of blueberry pie filling on each. Cut out eyes and mouths using piping tips on the remaining ghosts, place on top, and crimp edges together with a fork.
  9. Assemble Mummies: Put the 4 mummy shapes on the baking sheets, top with 1 to 1½ tablespoons of cherry pie filling. Roll out the chilled dough scraps to ⅛ inch thick, cut into ¼ inch strips, and arrange over the mummies in a bandage fashion. Re-cut mummy shapes with an egg-shaped cutter, remove excess dough, and crimp edges with a fork.
  10. Freeze Hand Pies: Place the assembled hand pies in the freezer for 10 minutes to firm up before baking, ensuring they hold shape.
  11. Brush Egg Wash: Gently brush the hand pies with the egg wash, avoiding the filling areas to get a golden color on the crust.
  12. Bake: Bake for 15 to 25 minutes until golden brown and cooked through. Store-bought pie dough usually bakes in 15 to 20 minutes; homemade dough may take 20 to 25 minutes.
  13. Make Glaze: While pies bake, mix powdered sugar and heavy whipping cream until smooth to create a glaze.
  14. Glaze and Decorate: Once out of the oven, immediately brush the glaze over the ghosts and mummies using a small brush. After 10 minutes, add 2 candy eyes to each mummy.
  15. Cool and Serve: Transfer the hand pies to a cooling rack and allow to cool completely before serving for best texture and flavor.

Notes

  • Use store-bought pie crust for quicker prep; homemade crusts will require a longer bake time.
  • Make sure the dough and filling are chilled to help maintain shape during assembly and baking.
  • Be gentle when applying the egg wash to avoid getting it on the filling, which can burn.
  • Allow pies to cool fully before serving to let the filling set and avoid burns.
  • Decorate mummies with candy eyes after glazing and initial cooling for a fun finish.

Keywords: Halloween hand pies, pumpkin hand pies, ghost pies, mummy pies, spooky desserts, fall treats, pie crust recipe, holiday baking, festive desserts

Find it online: https://cookedbycleo.com/halloween-hand-pies-recipe/