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Date Filled Pumpkin Hand Pies

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Date-Filled Pumpkin Hand Pies are flaky, golden pastries stuffed with naturally sweet Medjool dates—perfect for fall snacking!

Recipe by Brit's Bites.

Ingredients

  • 2 pie crusts dough
  • 12oz Natural Delights Medjool Dates, pitted
  • ⅓ cup water
  • ½ cup unsalted butter, melted
  • 1 cup cinnamon sugar

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Combine dates, sugar, and water in a pot. Heat slowly, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
  3. Using a pumpkin cookie cutter, cut out 6- 8 rounds of dough. Place them on a parchment-lined baking sheet.
  4. Place 1-2 tablespoons of the date filling in the center of each pumpkin. Top with another dough circle and seal the edges.
  5. Brush the tops of the hand pies with melted butter. Cut a small slit in the top crust. Sprinkle with cinnamon sugar.
  6. Place the hand pies on a parchment-lined baking sheet and bake for 15 minutes, or until golden brown.
  7. Let cool slightly before serving. For best flavor, enjoy while warm. If desired, store leftovers in an airtight container and reheat in a 350°F oven for 5 minutes.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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