Maple Pumpkin + Carameled Walnut Hand Pies

Lets have ourselves a little chat about pumpkin pie, shall we?

I feel like there are three camps when it comes to this traditional autumnal pie variety. Either you think pumpkin pie is the greatest thing ever and would go so far as to just eat the filling (baked, of course!) on it’s own because you think it’s so delicious.

OR, you really detest the whole soft and squashy parcel, refusing to touch it with a 10 foot pole.

OR, you might be sitting in a tent down the river from me, where those of us who aren’t intensely smitten, yet don’t dislike pumpkin pie either are hanging out. If you are in the first group, or my own little non-committal lot, this is the pumpkin pie for you.

First off, though this is a pumpkin pie, it is by no means heavy on the pumpkin. I mean, I do like my pumpkin pie, but what I really like is a thick layer of pie crust with a thin layer of pumpkin filling all topped with an inordinate amount of whipped cream. THAT is how one does pumpkin pie. In my world, at least.

So these little hand pies have me all sorts of happy given that you technically have a layer of crust, a caramel-y nut layer, a small pumpkin layer, and another layer of sugar dusted crust. Single layer crust pies always leave me a little down. But I figured if I made a full-on pumpkin pie that was covered in a top crust, I may raise a few eyebrows. I mean, who does that? Well, I would do that, but in the privacy of my own home with 35 pounds of whipped cream as my company. But hand pies? I can totally get away with double crusted pumpkin.

I added cinnamon to the pie crust itself and it was a good move. So now we have a lightly cinnamon flavored, super flakey pie crust filled with smooth pumpkin pie filling, a walnut caramel made with maple syrup, butter, and cream, all sealed up and coated in crunchy coarse sugar.

Happy November, friends! Have a wonderful month and make good pie choices.

Because we all want more pie, right?

Triple Berry Pie with a Vine & Leaf Crust

Sour Cream Custard + Cardamom Apple Pie

Blackberry, Lemon, & Lavender Pie

Cherry & White Balsamic Slab Pie

Rosy Rhubarb & Strawberry Pie

Maple Pumpkin + Carameled Walnut Hand Pies

 

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Serves: 15-18 hand pies

Ingredients

• FOR THE CRUST:
• 2½ cups White Whole Wheat Flour (or all-purpose)
• 3 tablespoons fine Cane Sugar
• ¼ teaspoon Sea Salt
• 1 teaspoon Cinnamon
• ¼ cup Shortening
• 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
• ¼ cup + Ice Water
• FOR THE CARAMELED WALNUTS:
• ½ cup Maple Syrup
• 3 tablespoons Butter
• 3 tablespoons Heavy Cream (coconut cream works perfectly as well)
• ¼ teaspoon Sea Salt
• 1 teaspoon Vanilla
• 1 cup Walnuts, roughly chopped (lightly toast before using for the best pies ever!)
• FOR THE PUMPKIN FILLING:
• 1½ cups Pumpkin Puree (or any sweet squash puree...I used red kuri squash)
• ⅓ cup Coconut Palm Sugar
• ¾ teaspoon Cinnamon
• ¼ teaspoon Ground Cloves
• 2 tablespoons Maple Syrup
• 1 Egg
• 1 teaspoon Vanilla
• TO TOP:
• 1 egg, beaten
• coarse sugar

Instructions

1. FOR THE CRUST:
2. Place the flour, sugar, cinnamon, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
3. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
4. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
5. Place the dough between two sheets of parchment paper and roll to ⅛" thickness.
6. Cut circles out of the dough that are 4" in diameter (or close to that size). You should have about 15-18 circles. Re-roll scraps as needed and cut out until all the dough is used. Place dough circles in the fridge until you have made the nut and pumpkin fillings.
7. FOR THE CARAMELED WALNUTS:
8. Place the maple syrup in a saucepan and bring to a boil over medium/high heat. Continue to cook for another 2-3 minutes, or until the syrup thickens and turns a slightly darker amber color, stirring occasionally. Take care not to burn the syrup.
9. Add the butter, cream, and salt to the syrup. Syrup will seize up momentarily - continue to cook and it will all melt back down and become smooth within a minute or two. Once the syrup is thick and smooth again, remove from heat. Stir in the vanilla.
10. Add the nuts to the caramel and stir until thoroughly coated. Set aside and make the pumpkin filling.
11. FOR THE PUMPKIN FILLING:
12. Add the pumpkin puree, palm sugar, cinnamon, cloves, maple syrup, egg, and vanilla to a food processor. Process until completely smooth, one to two minutes. Assemble pies.
13. TO ASSEMBLE:
14. Place the dough rounds on a floured surface.
15. Place 1 tablespoon of the walnut caramel in the center of each circle. Place 2 tablespoons of the pumpkin filling on top of the walnut caramel. Fold the pies in half and seal the edges in whatever manner you prefer (simply pressing the tines of a fork around the edge is fast and efficient).
16. Place the pies on a parchment lined baking sheet.
17. Make a few cuts on the top of the pies with a sharp knife.
18. Brush the tops of the pies with the beaten egg and sprinkle the tops with coarse sugar.
19. Bake on the middle shelf of an oven preheated to 425 for 15-17 minutes, or until tops are golden brown.
20. Remove and let pies cool on a wire rack.
21. Store in an airtight container in the fridge for up to 2 days.

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