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Cozy Turkey Pumpkin Hand Pies: Easy Fall Dinner Recipe

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These savory hand pies feature a perfectly balanced filling of ground turkey and pumpkin, wrapped in a flaky crust. A quick and easy fall dinner that’s ready in under 45 minutes, perfect for cozy weeknights or Thanksgiving leftovers.

Ingredients

Scale
  • 1 lb ground turkey (93/7 recommended)
  • 1 cup canned pumpkin puree (100% pumpkin, not pie filling)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 sheets refrigerated pie crust (e.g., Pillsbury)
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
  3. Add the ground turkey, breaking it up with a wooden spoon. Cook for 6-8 minutes until fully browned and no longer pink. Season with salt and pepper. Drain any excess fat if necessary.
  4. Reduce heat to medium-low. Add the canned pumpkin puree, softened cream cheese, dried sage, dried thyme, smoked paprika, and ground cinnamon. Stir until the cream cheese is fully melted and incorporated. Cook for 2-3 minutes until the filling is thick and fragrant. Taste and adjust seasoning. Remove from heat and let cool for about 10 minutes.
  5. On a lightly floured surface, roll out the pie crust sheets to about 1/8-inch thick. Cut each sheet into 6 equal squares or rectangles (about 4 inches each).
  6. Spoon about 2-3 tablespoons of the cooled filling onto the center of each dough square, leaving about 1/2 inch of space around the edges. Fold the dough over to create a half-moon or rectangle shape. Press edges together with fingers to seal, then crimp with a fork.
  7. In a small bowl, beat the egg with 1 tablespoon of water. Brush the top of each hand pie with the egg wash. Cut a small slit in the top of each pie to allow steam to escape.
  8. Place the hand pies on the prepared baking sheet, leaving about 1 inch of space between each. Bake for 18-22 minutes, until the crust is golden brown and flaky. Rotate the baking sheet halfway through for even browning.
  9. Let the hand pies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Let the filling cool for at least 10 minutes before assembling to prevent soggy crust. Seal edges well with a fork to prevent filling from leaking. For make-ahead, assemble and freeze unbaked hand pies; add 5-7 minutes to baking time. For a cheesy twist, add 1/2 cup shredded sharp cheddar to the filling. For a vegetarian version, substitute ground turkey with 1 can of drained chickpeas or 1 cup cooked lentils. For gluten-free, use a gluten-free pie crust. For mini hand pies (appetizers), cut smaller squares and bake for 12-15 minutes.

Nutrition

Keywords: turkey pumpkin hand pies, fall dinner recipe, easy hand pies, savory hand pies, Thanksgiving leftovers, ground turkey recipe, pumpkin recipe

Find it online: https://cookluma.com/cozy-turkey-pumpkin-hand-pies-easy-fall-dinner-recipe/