These Jack O’ Lantern Pumpkin Hand Pies are cute and easy! A fun, kid-friendly Halloween dessert.
This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
You know the saying “Easy as pie”? Well, it is a bit of a deceptive expression. I mean, pie isn’t really that easy, right? But these Jack O’ Lantern Pumpkin Hand Pies? These babies are super easy.
Not to mention adorable. This easy Halloween dessert recipe start with frozen puff pastry – every lazy cook’s secret weapon. Puff pastry can be used a million ways, both savory and sweet. I’ve used it before in the Mushroom and Gruyere Tart and these Easy Ham and Cheese Croissants .
What I loved about using puff pastry here is that it cuts down on prep work and also creates a beautiful, puffed and golden crust. How fun are those little Jack O’ Lantern faces? I picked up the puff pastry and the other ingredients at my local Fred Meyer, as I always do. I also found a pumpkin shaped cookie cutter in their Halloween section.
After whipping together a quick and easy pumpkin pie filling, I got creative with the puff pastry pumpkins. I used the pumpkin cookie cutter to cut the puff pastry into shapes. Then, with half of them, I used a sharp knife to carve Jack O’ Lantern faces. A quick google image search will give you tons of inspiration for different types of faces. It is easier to cut the shapes out of the puff pastry when it is colder, so keep the ones you aren’t working on in the freezer so they don’t get to warm. After an egg wash and a sprinkling of spiced sugar, the Jack O’ Lantern pies go into the oven for a quick 15 minutes. They come out puffed, golden and totally delicious!
Jack O' Lantern Pumpkin Hand Pies
Yield 12 Hand Pies
4 Puff Pastry Sheets
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg + 1 egg yolk
1/3 cup brown sugar
2 Tablespoons granulated sugar
2 teaspoons pumpkin pie spice (See my make your own recipe HERE)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 Tablespoon half and half
- If frozen, set out puff pastry sheets to slightly thaw, up to 40 minutes. They should remain cold but be pliable enough to roll out.
- Preheat oven to 400 degrees
- Mix together the 2 tablespoons of granulated and 1 teaspoon of the pumpkin pie spice, set aside.
- Mix together the pumpkin puree, 1 whole egg, brown sugar, 1 teaspoon of pumpkin pie spice, the vanilla, salt and half and half. Whisk until well combined, set aside.
- Roll out the puff pastry sheets so they are about 13 inches long (big enough to do 3 rows of pumpkins). Use a pumpkin shaped cookie cutter to cut the puff pastry into pumpkin shapes. Place 12 of the puff pastry pumpkins on two baking sheets lined with parchment paper.Use a small, sharp knife to cut out Jack O' Lantern faces in the remaining 12 pumpkins. Use a rolling pin and roll over each Jack O' Lantern once or twice to make it just slightly larger than the bottom pumpkin.
- Spoon about 1 tablespoon of the pumpkin pie mixture onto the center of each pumpkin bottom. Use your finger to brush the edge of the puff pastry with water. Carefully set the Jack O' Lantern Pumpkin on top, lining it up with the pumpkin on the bottom. Use your finger to gently press together the edges of the pumpkins.
- Whisk the egg yolk with one tablespoon of water. Brush the egg wash over the tops of the pastries. Sprinkle with the sugar and spice mixture.
- Bake for 15 minutes, until the pumpkins are puffed and golden.
*It is easier to cut the shapes out of the puff pastry when it is colder, so keep the ones you aren’t working on in the freezer so they don’t get to warm
**I love to use Simple Truth brand when I find it at Fred Meyer. It's always great quality!