These pumpkin shaped apple hand pies are officially my new go-to fall dessert.
They’re flaky, buttery and filled with an easy homemade apple-cinnamon jam that tastes like fall in every bite.
I was looking for something fun and festive to make for Halloween, but also easy to make ahead.
And these pies are perfect because they look like little jack-o’-lanterns but the recipe is super simple!
You can roll, cut and assemble the pies ahead of time, then just pop them in the oven right before serving.
Make them for a party, Halloween night, or as a weekend baking project.
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Ingredients For Pumpkin Shaped Apple Hand Pies
The ingredients are simple, but each one has an important role in the texture, flavor, and overall festive appearance of these hand pies.
Let’s take a closer look:
Bramley Apples (or other tart cooking apples)
For the jam filling, Bramley apples are ideal because they have a soft texture that breaks down as they cook, perfect for a smooth jam.
The tartness of the apples helps to cut through the sweetness of the sugar, giving the jam a bright, fresh flavor.
Lemon Juice
This helps to prevent the jam from getting too sweet.
A little squeeze of lemon juice also helps to preserve the flavor of the apples as they cook, and it contains natural pectin, which helps to thicken the jam.
Sugar
The apple jam is made with caster sugar, which dissolves more easily than granulated sugar, giving a smooth texture.
Granulated sugar will work if you can’t find caster sugar.
Cinnamon
Half a teaspoon of cinnamon is added for a cozy, autumn flavor.
If you’d like to play around with warming spices, you could also add a pinch of nutmeg or allspice.
Unsalted Butter
Cold butter that has been rubbed into the flour helps to create that crumbly, melt-in-your-mouth texture.
Make sure the butter is cold and comes straight from the fridge.
Plain Flour
This is the main ingredient in the pastry, so be sure to measure it accurately.
Too much flour will make the pastry dry and difficult to roll.
Icing Sugar
Instead of caster sugar, icing sugar is used in the pastry for a softer texture with just the right amount of sweetness.
Egg Yolks
Two egg yolks add richness to the pastry and help it to come together.
You will also need an extra egg white later for the egg wash.
Food Coloring
Gel food coloring is best because it gives vibrant color without making the dough sticky.
I used orange for the pumpkin filling and just a touch of green for the stems.
Why You’ll Love This Recipe
These pumpkin apple jam hand pies are festive, adorable and are the perfect fall dessert for Halloween or any fall party.
- The homemade apple jam is easy to make and so much better than store-bought.
- You can prep the pastry and jam a day or two ahead to make assembly day even easier.
- It’s fun to decorate and kids will love cutting out faces, adding stems and sprinkling sugar on top!
Tips for Success
Making these adorable pumpkin shaped apple and cinnamon pies is super easy, but here are a few tips for success!
- Chill the pies before baking.
- Rolling and cutting the pies ahead of time and then chilling for 30 minutes before baking will help them hold their shape in the oven.
- Add just 1–2 teaspoons of filling to each pie. Too much jam will leak out.
- Sprinkle with sugar before baking for extra sweetness and crunch, or dust with powdered sugar after baking for a frosted look.
- Freezer friendly! Freeze the unbaked pies on a tray, then transfer to a freezer bag and store in the freezer until ready to bake. Bake from frozen, adding 5 minutes to the baking time.
- They’re impressive on a platter, delicious fresh from the oven and are sure to be a hit at any Halloween event.
Trust me… they won’t last long!
Spooky Pumpkin Apple Pies
These little pumpkin pie hand pies are as cute as they are tasty! With sweet pastry, delicious apple-cinnamon jam, and a splash of festive colour. These are such a fun project and make a great autumn treat for Halloween or fall parties.
Ingredients
For the Apple and Cinnamon Jam
- 500g Bramley apples (peeled, cored and chopped)
- 125g caster sugar
- 175ml water
- ¼ lemon, juiced
- 1/2 tsp cinnamon
For the Sweet Pastry
- 300g plain flour
- 150g cold unsalted butter (cubed)
- 100g icing sugar
- 2 egg yolk
- 1 tbsp cold water (if needed)
- Orange gel food coloring (a few drops)
- Green gel food coloring (for stems – optional)
Assembly and Baking
- Pumpkin Cookie Cutter
- Egg White (for egg wash)
- Caster Sugar (for sprinkling)
Instructions
For the Apple & Cinnamon Jam
- Add chopped apples, sugar and water to a large saucepan. Stir over medium heat until sugar has dissolved.
- Simmer gently for 30 minutes, stirring frequently, until apples have collapsed.
- Stir in lemon juice and add cinnamon.
- Simmer 2–3 more minutes until jam is thick and glossy.
- Allow to cool completely before using.
For the Sweet Pastry
- Rub together flour and butter in a bowl until the mixture resembles breadcrumbs.
- Stir in icing sugar and a pinch of salt.
- Add egg yolk and mix. Knead gently until just combined.
- Divide off a small piece of dough (for stems) and knead in green gel food coloring.
- Knead orange gel food coloring into the larger portion of dough until evenly colored.
Assembly & Baking
- Roll out the orange pastry to about 3–4 mm thick.
- Cut out 20 pumpkin shapes (2 per pie).
- Place 10 pumpkin bases on a lined baking sheet. Spoon 1–2 tsp cooled apple jam into the center of each.
- Brush edges lightly with egg wash or water.
- Cut out faces in the top 10 pumpkins.Place on top of jam, pressing edges with a fork to seal.
- Add small green pastry “stems” if desired.
- Brush tops with egg wash and sprinkle with caster sugar.
- Cover and chill assembled pies for 30 minutes.
- Bake at 180°C / 350°F for 18–22 minutes, until golden.
- Cool on the tray for 5 minutes, then transfer to a rack.
Notes
I recommend rolling, cutting shapes and assembling the pumpkins right away, then chilling the cut pastry shapes for 30 minutes before baking. This will help the dough stay pliable, but also help the pies hold their shape better.
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