Pumpkin Hand Pies

These adorable pumpkin hand pies are the perfect sweet treat to celebrate the arrival of pumpkin season. Welcome to the delightful world of mini pumpkin pies! If you're a fan of all things pumpkin and are ready to embark on a culinary adventure this fall season, you've come to the right place. 

In this easy recipe, we'll guide you through the steps to create these mouthwatering delights that are sure to become a fall favorite.

This is one of our easy fall recipes you will want to bookmark for later.

Why You'll Love This Recipe

Easy Recipe: Making these mini pumpkin hand pies is a breeze, even if you're not a seasoned baker.

Portable Pumpkin Pies: These hand-sized treats are perfect for on-the-go enjoyment during autumn outings.

Delicious Pumpkin Pie Filling: Enjoy the creamy and spiced pumpkin filling that's the hallmark of traditional pumpkin pie.

Flaky Crust: The homemade pie crust creates a flaky, golden-brown pastry that's irresistible.

Versatile: Customize the size and shape of your pies to suit your preferences, from adorable pumpkin shapes to classic circles.

Ingredients for easy pumpkin hand pies

• Eggs
• Pumpkin puree
• Brown sugar
• Pumpkin pie spice
• Refrigerated pie crusts
• Granulated sugar

Equipment and kitchen tools

• Rolling pin
• Pumpkin cookie cutter
• Whisk

How to make this pumpkin hand pies recipe

1. Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out pie crusts to about ¼ inch thick.
3. Use a 3—4 inch pumpkin cookie cutter to cut out an even number of pumpkin shapes.

4. Re—roll any unused dough until you’ve cut as many shapes as you can. The cookie cutter size will determine how many pies you can make. A 4-inch cutter makes about 5 pies.

5. Next, make the filling. Whisk together 1 large egg, pumpkin puree, brown sugar, and ½ teaspoon pumpkin pie spice.

6. Add about 2—3 tablespoon of filling to half of the pumpkin cutouts. More or less, depending on the size of your pumpkins.

7. Place another pumpkin cut out on top of each of the pumpkins with filling. Use a fork to press the edges and seal the pies.

Topping

1. Combine 2 tbsp. Sugar and ½ teaspoon pumpkin pie spice, stir.
2. Lightly beat an egg, and use a pastry brush to brush the tops of the pumpkins with egg.
3. Sprinkle the sugar mixture over the pies.
4. Use a sharp knife to cut the pumpkin curves into the pies.
5. Bake the pies for 15—20 minutes, until golden brown.

Tips for the Best Results

• Chill the Dough: If your dough gets too soft while working, pop it in the fridge for a few minutes to firm it up.
• Pumpkin Cookie Cutter: Using a pumpkin-shaped cutter adds a fun touch, but feel free to get creative with other shapes like apples or stars.
• Serve with Ice Cream: These mini pumpkin hand pies are amazing on their own, but a scoop of vanilla ice cream takes them to the next level.
• Storage: Keep any leftovers in an airtight container or wrap them tightly in plastic wrap to enjoy later. Let them cool to room temperature before storing.

Substitutions and Variations

• Creamy Pumpkin Filling: Add a dollop of cream cheese to the filling for an extra creamy twist.
• Caramel Drizzle: Drizzle caramel sauce over the finished pies for a sweet and indulgent touch.
• Maple Flavor: Add a touch of maple syrup for a different flavor profile.
• Apple Hand Pies: Substitute the pumpkin puree for apple pie filling and replace the pumpkin pie spice with cinnamon.

FAQs About This Recipe

More great Thanksgiving recipes

📖 Recipe

Pumpkin Hand Pies

Raquel Pineira

This easy recipe for pumpkin hand pies is the perfect fall treat to make in minutes. These delicious mini pumpkin pies are full of pumpkin flavor and are so fun!

5 from 26 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 5

Calories 99 kcal

Ingredients

  

1x2x3x

• 2 large eggs divided
• 1 cup pumpkin puree
• ⅓ cup brown sugar
• 1 tsp. Pumpkin pie spice divided
• 1 2 count refrigerated pie crusts
• 2 tbsp. Granulated sugar

Instructions

 

• Preheat your oven to 450 degrees fahrenheit and line a baking sheet with parchment paper.
• Roll out pie crusts, to about 1⁄4 inch thick.
• Use a 3-4 inch pumpkin cookie cutter to cut out an even number of pumpkin shapes.
• Re-roll any unused dough until you’ve cut as many shapes as you can, the cookie cutter size
• will determine how many pies you can make, a 4 inch cutter makes about 5 pies.
• Next, make the filling. Whisk together 1 large egg, pumpkin puree, brown sugar, and 1⁄2 tsp
• pumpkin pie spice.
• Add about 2-3 tablespoon of filling to half of the pumpkin cut outs. More, or less, depending on the size
• of your pumpkins.
• Place another pumpkin cut out on top of each of the pumpkins with filling.
• Use a fork to press the edges and seal the pies.
• Combine 2 tbsp. Sugar and 1⁄2 teaspoon pumpkin pie spice, stir.
• Lightly beat an egg, and brush the tops of the pumpkins with egg.
• Sprinkle the sugar mixture over the pies.
• Use a sharp knife to cut the pumpkin curves into the pies.
• Bake the pies for 15-20 minutes, until golden brown.

Notes

• Chill the Dough: If your dough gets too soft while working, pop it in the fridge for a few minutes to firm it up.
• Pumpkin Cookie Cutter: Using a pumpkin-shaped cutter adds a fun touch, but feel free to get creative with other shapes like apples or stars.
• Serve with Ice Cream: These mini pumpkin hand pies are amazing on their own, but a scoop of vanilla ice cream takes them to the next level.
• Storage: Keep any leftovers in an airtight container or wrap them tightly in plastic wrap to enjoy later. Let them cool to room temperature before storing.

Nutrition

Calories: 99kcalCarbohydrates: 25gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 7mgPotassium: 127mgFiber: 2gSugar: 22gVitamin A: 7628IUVitamin C: 2mgCalcium: 32mgIron: 1mg

Tried this recipe?Let us know how it was!

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