If you spend any time reading about food on the Interwebz like I do, you may have seen some pumpkin recipes floating around out there.
Just one or two.
Oh, wait. I forgot to include the ones that I read today – make that exactly 3,840,927.4 pumpkin recipes currently floating around the Interwebz.
That’s quite a bit of pumpkin. And quite a bit of Interwebz.
So when I got the craving for some of that most sumptuous squash, I decided that I needed to think outside of the box a little.
I thought about and I thought about it. And then I thought some more. I thought about it as I wandered into the kitchen and took out a big old bowl…
I considered my options as I cut a stick of cold, cubed butter into some flour.
I pondered the possibilities as I pulled together a sweet, buttery ball of dough.
And I weighed each and every choice as I waited for my dough to rest before trimming out some neat little 3″ circles…
Whatever can I do with this lovely pumpkin purée?
What can I possibly pair with it besides sweet cream butter? And just a bit of pure agave?
I don’t know… this is really a tough one.
And so there I am, standing at my kitchen counter, munching on the most delicious, buttery, sweet Pueblo Pumpkin Hand Pie, contemplating the best way to bake with pumpkin…
and the title of this post has just been changed to: ‘The Village Idiot Bakes A Batch Of The Best Ever Pueblo Pumpkin Hand Pies (Duh)’.
Pueblo Pumpkin Hand Pies
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
8 tbsp. unsalted butter, chilled, cubed
2/3 c. + 1 tbsp. cold water
1 large egg, lightly beaten
1 c. pumpkin purée
1 tbsp. raw blue agave nectar
Preheat oven to 400°.
Line several baking sheets with parchment paper and set aside.
Prepare your filling by whisking the pumpkin purée together with the agave in a small bowl. Set aside.
Meanwhile, in a large bowl, whisk flour, baking powder and salt together. Cut in cold butter until the mixture resembles a coarse meal. Slowly stir in the cold water, beginning with two thirds of a cup and then adding more as needed, one tablespoon at a time (as you can see from the instructions above, I needed only one additional tablespoon). You want to add just enough water to hold your dough together in a solid mass. Once your dough has formed, remove it to a well-floured surface and, using a well-floured pin, roll it out to a thickness of approximately 1/2″. Cut our circles using a 3″ round cutter, removing each to prepared baking sheets. Top each round with 1-2 teaspoons of filling, then a second round, sealing the edges with a fork. Note that these hand pies are meant to be rustic – don’t fret if some of the filling leaks out slightly around the edges as you’re sealing. Brush the top of each pie generously with beaten egg.
Bake the hand pies for 15-20 minutes or until the tops are flaky and golden. Remove and set aside to cool slightly before serving.
YIELD: 10 hand pies