Prepare the Filling: In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, and nutmeg. Stir until fully mixed and taste for sweetness; adjust if necessary.
Roll Out Your Dough: If using homemade dough, roll it out on a floured surface until it’s about 1/8 inch thick. If using store-bought, follow the package instructions for rolling.
Cut the Dough: Use a round cutter (about 4 inches in diameter) to cut out circles from the dough. Gather scraps and reroll as needed.
Assemble the Pies: On one half of each dough circle, place about a tablespoon of the pumpkin filling. Be careful not to overfill!
Seal: Fold the dough over the filling to create a half-moon shape. Press the edges with your fingers, then crimp with a fork for a decorative finish.
Egg Wash: Brush the tops lightly with the egg wash (or milk) for shine, and cut small slits in the top for steam to escape.
Bake: Preheat your oven to 400°F (200°C) and bake the hand pies for 20-25 minutes or until golden brown.
Cool and Serve: Allow the pies to cool for a few minutes before serving. Enjoy them warm or at room temperature!
