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Pumpkin Pie Hamantashen

Pumpkin Pie Hamentaschen Pg. 70.jpg

Puff pastry makes these quick and easy and very pie like. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 dozenServings



  • 1 package frozen pie dough, puff pastry or homemade dough, thawed
  • 1⁄4 cup flour


  • 1 (15 ounce) can pure pumpkin
  • 1⁄4 cup brown sugar
  • 1⁄4 teaspoon cinnamon
  • 1⁄4 teaspoon pumpkin pie spice
  • 1⁄2 teaspoon pure vanilla extract
  • 1 tablespoon butter, margarine or coconut oil, melted
  • 1 egg
  • 3 tablespoons flour
  • Pinch of salt


1. Mix all filling ingredients together in a bowl until incorporated. Set aside. 

2. Preheat your oven to 350°F. 

3. Flour your work surface and rolling pin and roll out the pastry until it is 1⁄8” thick (skip if unnecessary). With a cup or cookie cutter, cut out circles in the pastry and lay them out on a parchment-lined baking sheet. Take your leftover dough and roll it out to the same thickness. Cut more circles, until you have used up all your dough.

4. Place a spoonful of pumpkin filling into each circle of dough. Pinch the corners together to form triangles. Brush with egg wash, if desired. Bake until golden.