Ingredients
2 1/4 c. all-purpose flour
1/4 tsp. kosher salt
2 tsp. granulated sugar
12 tbsp. cold unsalted butter, cut into small pieces
6 tbsp. ice water
1/3 c. brown sugar
1/4 tsp. kosher salt
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 large egg yolk
1/2 c. canned pumpkin
3 tbsp. sweetened condensed milk
1 large egg
1 tsp. water
Preparation
Step 1Make pie crust: Add flour, salt, and sugar to the bowl of a food processor and pulse to combine. Add butter and pulse in ten second bursts until mixture resembles wet sand with pea-size pieces, then drizzle 3 tablespoons ice water and pulse in 3 second bursts 4 to 5 times. Add more ice water until mixture starts to form around blade. Dump out pie crust and shape into 4" disks; wrap in plastic and refrigerate at least 45 minutes.Step 2Make filling: Combine brown sugar, salt, vanilla, cinnamon, nutmeg, egg yolk, pumpkin, and sweetened condensed milk in a large bowl and whisk until smooth. Step 3Assemble: Working with one disk at a time, roll out pie crust to 1/8" thickness and stamp out pumpkin shapes. Transfer half the pumpkins to a parchment-lined baking sheet, and carve out desired faces on the other half. Step 4Brush edges of uncarved pumpkin faces with water, then spread 1 to 2 tablespoons filling in the center. Place carved pumpkin on top and press to seal edges with a fork. Transfer hand pies to freezer, 1 hour.Step 5When ready to bake, preheat oven to 375°. Make egg wash by whisking egg with water, then brush hand pies with wash and bake until light golden brown, 12 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
