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Hand pies shaped like pumpkins, with jack-o-lantern faces cut out of the top, and filled with jam.
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5 from 1 vote

Jack-O-Lantern Hand Pies

Halloween treats are a great way to get excited about spooky season. Try these Jack-O-Lantern Hand Pies, filled with your favorite flavors of jam, for a sweet treat that the entire family will love!
Prep Time45 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 15 hand pies
Calories: 21kcal
Author: Shani W.

Equipment

  • Rolling Pin
  • 1 pumpkin shaped cookie cutter 3x3 inch
  • Pastry Brush
  • Whisk
  • Fork for crimping

Ingredients
  

  • 2 count 9-inch pie crust dough one box
  • 1 count egg for an egg wash
  • 8 teaspoons blueberry jam
  • 8 teaspoons strawberry jam
  • turbinado sugar to sprinkle on top

Instructions

Preparation

  • Start out by letting your refrigerated pie dough come to room temperature on the counter, per the box instructions. This helps avoid any unnecessary tears in the dough.
  • Using your cookie cutter, cut out shapes of the pie dough. You want to have an even number of pumpkin shapes. My cutter yielded 30 pumpkins, to make 15 pastries.
    You can take the scraps and make another ball of dough, then roll it out until it's about ⅛ inch thick, and cut more pumpkins out.
  • Add the pumpkin shapes to a parchment-lined pan and place them in the fridge for 5 minutes or so, until they get cold and more solid.
  • Take a paring knife, and make jack-o-lantern face designs on half of the pumpkin shapes.
    Add any scraps back to your dough ball so you can roll it out and get more use of the dough!
  • To a small bowl, add your egg and a tablespoon of water. Whisk the egg well to make an egg wash.

Assembly

  • Preheat your oven to 375℉.
  • Take the pumpkins without any cutouts, and add them to a parchment-lined baking sheet. These will be our base.
  • Add 1 teaspoon of jam/preserves to the middle of the base. I used blueberry jam and strawberry jam in this recipe.
  • Brush the edges of the base with egg wash.
  • Add the pumpkin with a face to the top, and crimp both pieces together using a fork on the edges. Repeat for the remaining jack-o-lanterns.
  • Finally, brush the top of all of the pastries with egg wash. Sprinkle some turbinado sugar on the top of each pastry for a little crunch and pop of sweetness.

Baking

  • Bake the hand pies for 20 - 23 minutes, until the crusts are golden brown.
  • Let them cool on the pan or a wire rack for a couple minutes, then serve. Enjoy!

Notes

Tips & Tricks for Success:
Be sure to keep rolling out your pie dough scraps so you can get as many shapes as possible. I was able to cut out 30 pumpkin shapes (for a final count of 15 pastries) using a 3x3 inch cutter.
 
Freezing Instructions:
Because of the cutout shapes, I recommend baking and letting the hand pies cool completely before freezing. Add them to a freezer-safe bag or container, seal, and freeze for up to 3 months.
 
Reheating Instructions:
To reheat baked, frozen hand pies, simply thaw in the refrigerator overnight. Let the hand pies come to room temperature on the counter, then serve. You can also pop them in an air fryer for 1-2 minutes if you like them warm.

Nutrition

Serving: 1 hand pie | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg