Brie and Berry Thyme Pumpkin Hand Pies

Brie & Berry Thyme Pumpkin Hand Pies are a decadent and festive holiday appetizer, perfect for your next gathering.

I can’t get over how adorable and delicious these festive fall hand pies are!

I know how wild this time of year gets, so I wanted to create something that looks fancy but takes zero stress…basically, I did the legwork for all of us. 😉

Enter these Brie + Berry Stuffed Hand Pies: flaky golden crusts filled with melty brie and a mix of juicy @calgiantberries strawberries and blackberries - for a rich, layered sweetness that totally levels up the flavor.

It’s a playful and *very* tasty way to sneak more berries into your day…wrapped in buttery pastry, obviously.

They’re cute, easy, and dangerously poppable - the kind of thing you “taste test” six times before guests even show up.

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Brie & Berry Thyme Pumpkin Hand Pies

Makes about 8 mini pumpkin pies

Ingredients:

* 2 sheets store-bought puff pastry, thawed in fridge


* 4 oz brie, cut into small cubes


* 1 cup mixed California Giant Berries Blackberries (cut in half) + Strawberries (diced small)


* 1 tsp sugar

* ½ tsp lemon juice


* ½ tsp cornstarch (optional, helps thicken juices)


* 1 tsp fresh thyme leaves


* 1 egg, for egg wash


Directions

1. Prep the Pastry

* Preheat oven to 400°F.


* On a lightly floured surface, roll out puff pastry sheets to smooth.


* Use a pumpkin-shaped cookie cutter (3–4 inch size) to cut out pumpkin shapes - you’ll need 16 (2 per hand pie).


2. Prep the Berries

* In a small bowl, combine strawberries, blackberries, and thyme.


* Toss gently with sugar, lemon juice, and cornstarch (if using).


* Let sit for 5 minutes to draw out a little juice.


* Then mix in the brie cubes

3. Assemble the Filling

* On half of the pumpkin cut-outs, place:

* A small spoonful of the brie-berry mixture


* Keep a ½-inch border clear around the edges.


4. Top & Seal

* Brush edges lightly with beaten egg.


* Place another pumpkin cut-out on top.


* Use a fork or your fingers to gently crimp the edges to seal.


* With a sharp knife, make 3 shallow incisions at the top-middle to resemble pumpkin ridges (this helps steam escape and cute design).


* Brush entire top with egg wash.


5. Bake

* Place on a parchment-lined baking sheet.


* Bake for 15–18 minutes, until golden and puffed.


* Let cool slightly, then enjoy warm while the brie is melty and the berries are jammy.