Fried Pumpkin Hand Pies
October 26th, 2012
Happy Birthday Dad- I love you!!
We are in the midst of family week. Well, not officially, but I have just sort of tried to force it to be family week. Pete and I have been traveling so much over the last few months, and Pia has the week off of school, so I am making everyone spend time together. We went bowling last night, which was hilarious! Especially the teeny-tiny bowling shoes they had for Pia and Coco and the .05 mph balls they were “throwing” down the aisle.
This week we also went to a tiny pretend Bavarian Village in the Cascade mountains, (about 2 hours outside of Seattle). Is that funny!? If you are from Washington, you have probably heard of Leavenworth. It’s adorable. It’s one of those touristy towns where it is Christmas all year round. But that is fine with me, and clearly I purchased bags full of Christmas Ornaments and shrieked over the fake snow and glitter. I was supremely pleased to find an English Mastiff Ornament. Very obscure? That is how extensive the ornament collections were there.
I ate Mexican food for lunch. In a pretend German town. Is that funny? Yes.
Then I ate an enormous Almond Mocha Fudge ice cream cone. That didn’t really have any thing to do with anything except for how much I wanted to eat ice cream. Then Pete and I contemplated purchasing leiderhosen for Halloween, until I remembered that I abhor “suggestive” Halloween costumes. I prefer size XL blue cookie monster costumes. Especially after that ice cream cone.
Then we came home and all I wanted was more sweet stuff. What’s my problem?
So I made these freaking Fried Pumpkin Pie Hand Pies. Seriously. What’s my problem?
But they were so good. So, so good. And I started to think about all the occasions you could serve these up for.
What do you think about eating these Fried Pumpkin Hand Pies for Halloween? Or maybe Thanksgiving? Or maybe tomorrow morning for breakfast? Probably any of those ways would be just fine as far as I am concerned.
If you love pumpkin pie, I promise that is how you will feel as well.
I used a silky smooth pumpkin-vanilla filling and fried the pie dough to a crispy golden brown. When it is rolled in cinnamon sugar and served hot, all my dreams come true. And yes, you should definitely serve these with fresh whipped cream or vanilla ice cream.
To make these Fried Pumpkin Pie Hand Pies:
Preheat the oven to 350 degrees.
In a 9×9 baking dish, add all of the filling ingredients.
Combine until smooth.
Bake the pumpkin filling for 45 minutes. Take the filling out and leave until cooled.
Roll the dough out to about 1/8 inch (not too thin!!) Using a 4 inch cookie cutter, cut circles out of the chilled pie dough. Spoon the chilled filling into the center of the circles.
Fold the pie dough over and pinch and fork tine the edges. Chill in the refrigerator while you heat the oil to 350-375.
Heat the oil in a heavy pot over medium heat. Gently fry the pumpkin hand pies until the dough is golden brown.
Drain for a moment on paper towels.
sprinkle with cinnamon sugar and eat while hot!
Recipe: Fried Pumpkin Hand Pies
- -1 recipe Best Crust Recipe, chilled
- Pumpkin Vanilla Bean Filling:
- -1 15oz can pumpkin puree
- -1 cup brown sugar
- -1 Tbs Vanilla bean paste
- -1 tsp cinnamon
- -½ nutmeg
- -½ ginger
- -½ tsp salt
- -1 cup cream
- -2 eggs
- -1 quart Vegetable Oil for frying
- 1. Preheat the oven to 350 degrees.
- 2. In a 9×9 baking dish, add all of the filling ingredients.
- 3. Combine until smooth.
- 4. Bake the pumpkin filling for 45 minutes. Take the filling out and leave until cooled.
- 5. Using a 4 inch cookie cutter, cut circles out of the chilled pie dough.
- 6. Spoon the chilled filling into the center of the circles.
- 7. Fold the pie dough over and pinch and fork tine the edges. Chill in the refrigerator while you heat the oil.
- 8. Heat the oil in a heavy pot over medium heat.
- 9. Gently fry the pumpkin hand pies until the dough is golden brown.
- 10. Drain for a moment on paper towels and sprinkle with cinnamon sugar.
- 11. Eat while hot!
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12