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Easy Turkey Pumpkin Hand Pies Recipe (Leftover Turkey)

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These warm, flaky hand pies are filled with a savory-sweet mixture of shredded turkey and roasted pumpkin, making them the perfect way to use up leftover turkey. Quick and easy to prepare, they’re a crowd-pleaser that will convert even the most skeptical turkey eater.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 2 sheets refrigerated pie crust
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. In a large mixing bowl, combine the shredded turkey, pumpkin puree, Greek yogurt, sautéed onion and garlic, dried sage, dried thyme, salt, pepper, and nutmeg. Stir until well combined. Adjust seasoning to taste.
  4. If using refrigerated pie crust, let it sit at room temperature for about 10 minutes. Unroll the sheets onto a lightly floured surface. Using a 3-inch round cutter, cut out as many circles as possible (about 6 per sheet). Gather scraps, press together, and re-roll to cut more if needed.
  5. Place about 1.5 tablespoons of filling in the center of each dough circle. Lightly brush the edges with water. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.
  6. Use the fork to poke 2-3 small holes on top of each hand pie to vent steam.
  7. In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of each hand pie with the egg wash.
  8. Place the hand pies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbling slightly through the vents. Rotate the sheet halfway through for even browning.
  9. Let the hand pies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For a gluten-free version, use gluten-free pie crust. For dairy-free, swap Greek yogurt with coconut yogurt or dairy-free cream cheese. To prevent soggy bottoms, ensure filling is not too wet and bake on lower rack for first 10 minutes. Unbaked pies can be frozen for up to 3 months.

Nutrition

Keywords: turkey hand pies, pumpkin hand pies, leftover turkey, Thanksgiving leftovers, hand pies, easy hand pies

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