Spooky Sweet Potato Ghost Hand Pies Recipe
Prep Time:
55 minutes
Cook Time:
25 minutes
Servings:
16 Hand pies
Ingredients
  • 2 ½ cups all-purpose flour, plus additional, for rolling
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • 1 (15-ounce) can sweet potato puree
  • ¼ cup dark brown sugar, packed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon bourbon (or 2 teaspoons vanilla extract)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
Directions
  1. Prepare the pie dough: In the bowl of a stand mixer fitted with a paddle attachment, mix to combine the flour, sugar, and salt.
  2. Add the butter and mix until only small pieces remain visible.
  3. Add ¼ cup cold water and mix lightly just until the dough becomes shaggy.
  4. Transfer the dough to a clean surface and form it into a flat disk.
  5. Wrap with plastic wrap and refrigerate for 30 minutes.
  6. In the meantime, prepare the filling: In a medium bowl, stir to combine the sweet potato puree, brown sugar, salt, cinnamon, ginger, nutmeg, and bourbon (or vanilla).
  7. Add the pecans, if using, and melted butter; stir to combine. Set aside until ready to use.
  8. Preheat the oven to 375 F.
  9. Line two baking sheets with parchment paper.
  10. Lightly dust a clean surface with flour.
  11. Roll the dough to ⅛-inch thickness.
  12. Cut out ghost shapes using a ghost cookie cutter.
  13. Transfer to the prepared baking sheets. Reroll the scraps and repeat. You should have about 32 ghosts.
  14. Stir to combine the egg with a splash of water.
  15. Brush the edges of 16 ghosts with the egg wash.
  16. Dollop about 1 tablespoon of filling into the center of each egg-washed ghost.
  17. Top with the remaining ghosts and press the edges lightly around the filling to seal.
  18. Use a small fork to crimp the edges.
  19. Brush the egg wash over sealed ghosts to coat.
  20. If desired, top some or all of the ghosts with cinnamon sugar.
  21. Bake for about 25 minutes, or until golden brown. Set aside to cool slightly.
  22. If desired, the prepare glaze: Stir to combine 1 cup confectioners' sugar, 1 tablespoon milk (or water), and 1 pinch kosher salt until smooth.
  23. Brush the glaze over the ghosts. Top the glazed ghosts with candy eyes before the glaze sets.
  24. Serve warm or at room temperature.