Pumpkin Butter Hand Pies

Prep Time15

Cook Time20

Total Time35

Servings: Servings

Preheat your oven to 400°F (204°C), and line a large baking sheet with parchment paper.
Thaw both sheets of puff pastry according to the package directions, and roll them out on a floured surface. Cut each sheet into 6 even rectangles.
17.3 ounces package puff pastry
In a small bowl, mix the pumpkin butter with cinnamon and nutmeg.
1 cup pumpkin butter, ¼ teaspoon ground nutmeg, 1 teaspoon ground cinnamon
Place a heaping tablespoon of filling in the center of 6 rectangles, leaving a small border.
Brush the edges with beaten egg, then place the remaining rectangles on top. Crimp the edges with a fork to seal.
1 egg
Brush the tops with egg wash. If using, combine the optional cinnamon and sugar and sprinkle over the pies.
1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
Bake for 18 to 22 minutes, until golden brown.
Cool on a wire rack before serving.

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 hand pie. Actual calories will vary.
I've never had an issue with the hand pies bursting through the tops. If you are concerned about that, cut a small slit in the top of each one.
These stay good in the fridge for 4 days and freeze well for up to 2 months. They reheat nicely in the oven or air fryer.

Nutrition Facts

Pumpkin Butter Hand Pies

Serving Size

1 hand pie

Amount per Serving

Calories

552

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.003

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

221

Potassium

105

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

0.3

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.