Jack-O-Lantern Hand Pies
Flaky, portable, and full of creamy spiced pumpkin filling, these Jack-O-Lantern Hand Pies are the Halloween treat everyone will actually eat. No forks, no mess — just happy faces and pumpkin goodness.
Equipment
- Mixing bowl
- Rolling Pin
- 4-inch round cutter or bowl
- Baking sheet
- fork (for sealing edges)
- piping bag or squeeze bottle (optional)
- Parchment paper
Ingredients
- 2 boxes puff pastry sheets, thawed
- 15 oz pure pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- ¼ cup heavy cream or evaporated milk
- 1 egg yolk (reserve white for egg wash)
- 1½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- pinch cloves
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 egg white (for egg wash)
- 1 tbsp water
- orange food coloring gel (optional)
- black decorating gel or melted chocolate (for faces)
- flour (for rolling surface)
- parchment paper (for baking sheet)
Instructions
- In a bowl, combine pumpkin puree, brown sugar, cream, egg yolk, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Mix until smooth and thick. Taste and adjust seasoning. Set aside.
- Let pastry thaw per box instructions. Roll out to ⅛-inch thick on floured surface. Cut 4-inch circles. You should get 8–10 circles per sheet.
- Place half the circles on parchment-lined sheet. Add 1½ tbsp filling in center. Brush edges with egg wash. Top with another circle. Seal edges with fork and cut 2–3 slits on top to vent.
- Brush pies with egg wash. For orange effect, mix orange gel into egg wash and brush on. Bake at 400°F for 18–22 minutes until golden brown. Cool 15 minutes before decorating.
- Use black decorating gel or melted chocolate to draw jack-o-lantern faces. Make classic triangles or get creative. Let kids help!
Notes
These pies can be made ahead and frozen unbaked or baked. Reheat in the oven for best texture. Let kids decorate the faces for extra Halloween fun. For savory variations, skip sugar and add cheese or herbs to filling. Don’t skip the cornstarch — it prevents soggy bottoms!