Pumpkin Pie Crisps

Pumpkin Pie Crisps
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You gotta try this scrumptious pumpkin pie you can eat with your hands!


  • 2 cups all-purpose flour
  • 1 ⅛ tsp fine salt, divided
  • 1 cup cold unsalted butter, cut into 1/2 pieces
  • ½ cup ice water
  • ½ cup pumpkin puree
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice


  1. Combine flour and 1 teaspoon salt in 1-gallon plastic food bag. Add cold butter; work through bag to start to combine. Butter pieces should remain large and visible. Add water and mix with hands through bag until flour is moistened. Form dough into rectangle in bag. Refrigerate 15 minutes.
  2. Remove dough from bag (cutting bag if necessary) and place on liberally floured surface. Dough may start shaggy but will come together with each roll and fold. Roll into approximately 18”x12” rectangle, adding flour as needed to prevent sticking; fold into thirds like a letter; roll out again to a 18”x12” rectangle. Fold into thirds from the opposite ends. Roll out again; fold into thirds. Wrap in plastic food wrap; refrigerate 30 minutes.
  3. Heat oven to 400°F. Line baking sheets with parchment paper; set aside.
  4. Mix together pumpkin, sugar, pumpkin pie spice and ⅛ teaspoon salt until well blended.
  5. Cut dough in half, roll out to 10”x12” rectangle. Spread with half the pumpkin mixture. Roll the long side over to form a 12” log of dough. Using a serrated knife cut into 24 pieces. Place on prepared pan. Repeat with remaining ingredients.
  6. Bake 18-22 minutes until golden brown. Completely cooled pastries can be stored at room temperature in an airtight container.
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