Instructions

For Pumpkin Butter

1. Set your slow cooker to LOW. Combine all the ingredients in your slow cooker and stir thoroughly to combine. Cook for 5 hours, occasionally stirring until pumpkin butter is thick.
2. Transfer pumpkin butter to a mason jar and let cool. Store in refrigerator.
   

For Hand Pies

1. Prepare ½ cup of ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like a coarse meal. Sprinkle about six tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until the dough comes together.
2. Remove dough from processor and pat into a disk. Wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside. Roll out dough on a lightly floured surface to a large circle. Using a 2 or 3-inch round biscuit cutter, cut out at least 24 circles. You will need to roll the extra dough to cut out more circles.
4. Place 6 dough circles on each prepared baking sheet. Add about a tablespoon of pumpkin butter to the center of each circle. Place another dough circle on top, and using your fingers, press together to seal. Use a fork to crimp the edges.
5. Whisk together an egg and one tablespoon of milk in a small bowl. Brush the top of the dough with egg wash. Sprinkle with cinnamon and turbinado sugar.
6. Bake for 20-22 minutes or until golden brown. Cool on the baking sheet for a few minutes before transferring to a serving platter.