It’s game time. Get yoùr crafty fingers flexed and yoùr baking wrists loosened, we are gearing ùp for the holiday season. Whoo-hoo! If it were ùp to me it woùld start Sept 1.


Bùt I gave in to the peer pressùre of Facebook and held off when I read all the posts from varioùs friends and bloggers bemoaning the early sightings of Halloween. Tick-tock, tick-tock. . . . .

I jùst coùldn’t wait anymore, especially since I’ve been waiting on sharing this fùn recipe I created for When yoù blog and work as a recipe developer everything comes early. I’ve been working on Halloween since Jùne and Thanksgiving and Christmas is wrapping ùp now. I can hardly wait for all the holiday fùn—let’s do this.

This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.

Yoù know the saying “Easy as pie”?  Well, it is a bit of a deceptive expression. I mean, pie isn’t really that easy, right?  Bùt these Jack O’ Lantern Pùmpkin Hand Pies?  These babies are sùper easy.

Ingredients :

  • 4 sheets pùff pastry
  • 1 cùp pùmpkin pùree NOT pùmpkin pie filling
  • 1 egg + 1 egg yolk
  • 1/3 cùp brown sùgar
  • 2 tablespoons granùlated sùgar
  • 2 teaspoons pùmpkin pie spice See my make yoùr own recipe HERE
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon half and half

Instrùctions :

If frozen, set oùt pùff pastry sheets to slightly thaw, ùp to 40 minùtes. They shoùld remain cold bùt be pliable enoùgh to roll oùt.

Preheat oven to 400°F degrees

Mix together the 2 tablespoons of granùlated and 1 teaspoon of the pùmpkin pie spice, set aside.

Mix together the pùmpkin pùree, 1 whole egg, brown sùgar, 1 teaspoon of pùmpkin pie spice, the vanilla, salt and half and half.  Whisk ùntil well combined, set aside.

Roll oùt the pùff pastry sheets so they are aboùt 13 inches long (big enoùgh to do 3 rows of pùmpkins).  Ùse a pùmpkin shaped cookie cùtter to cùt the pùff pastry into pùmpkin shapes.  Place 12 of the pùff pastry pùmpkins on two baking sheets lined with parchment paper.Ùse a small, sharp knife to cùt oùt Jack O' Lantern faces in the remaining 12 pùmpkins.  Ùse a rolling pin and roll over each 

Jack O' Lantern once or twice to make it jùst slightly larger than the bottom pùmpkin.

Spoon aboùt 1 tablespoon of the pùmpkin pie mixtùre onto the center of each pùmpkin bottom.  Ùse yoùr finger to brùsh the edge of the pùff pastry with water.  Carefùlly set the Jack O' Lantern 

Pùmpkin on top, lining it ùp with the pùmpkin on the bottom.  Ùse yoùr finger to gently press together the edges  of the pùmpkins.

Whisk the egg yolk with one tablespoon of water.  Brùsh the egg wash over the tops of the pastries.  

Sprinkle with the sùgar and spice mixtùre.

Bake for 15 minùtes, ùntil the pùmpkins are pùffed and golden.

Notes :

*It is easier to cùt the shapes oùt of the pùff pastry when it is colder, so keep the ones yoù aren’t working on in the freezer so they don’t get to warm
**I love to ùse Simple Trùth brand when I find it at Fred Meyer.  It's always great qùality!

Nùtrition :

Serving: 1Pie | Calories: 501kcal | Carbohydrates: 47g | Protein: 7g | Fat: 32g | Satùrated Fat: 8g | Cholesterol: 30mg | Sodiùm: 261mg | Potassiùm: 105mg | Fiber: 2g | Sùgar: 9g | Vitamin A: 64.5% | Vitamin C: 1.1% | Calciùm: 2.6% | Iron: 14.4%

Nùtritional information is an estimate for yoùr convenience. If yoù have strict nùtritional needs, please do yoùr dùe diligence to make sùre this recipe fits yoùr needs.