Pumpkin Hand Pies
A simple handheld treat, these Pumpkin Hand Pies are a perfect Fall recipe that are an easy and tasty single serving dessert!
A TASTY HAND PIE RECIPE
I’ve been having a lot of fun making hand pies lately. I’ve made a few different versions like blueberry, apple and cherry so I thought, why not pumpkin? These Pumpkin Hand Pies are super fun, super easy, and oh so tasty. With minimal ingredients, you can throw these together in no time. Filled with a luscious pumpkin pie filling and topped with coarse sugar, there is no lacking on flavor. Bake these pumpkin hand pies up for a party, gathering or for your Thanksgiving dessert table. I promise, they will not last long!
FREQUENTLY ASKED QUESTIONS:
If you cannot find a pumpkin shaped cookie cutter, no worries – it’s all about the flavor anyways. You can use any 3 1/2-inch cookie cutter or biscuit cutter for this recipe.
Yes, this is an essential part to the recipe that you do not want to skip, it is not just for looks. The air needs to vent out of these pies otherwise they have the risk of busting open in the oven.
No, it would be too wet for this recipe and would just ooze out of the crust. Make sure to use my homemade filling for these.
Absolutely, who doesn’t love a larger batch anyways? This makes a small batch of 9 pumpkin hand pies, so if you want more this can easily be doubled. Just double all the ingredients in the recipe and bake in batches.
This is completely optional but it really give some extra sugary flavor to this recipe and a nice little crunch. You can use decorators sugar or turbinado sugar for this recipe as well.
Yes, that should not be an issue. You will just want to make sure that you make enough to have 2 pie crusts.
Yes. You can assemble them up until you are ready to add the egg wash and sugar. At this point you will want to store them in an airtight container or covered tightly with plastic wrap or foil on a parchment lined baking sheet where they will keep for up to 2 days in the refrigerator. You can freeze them as well.
These can be stored in the refrigerator in an airtight container where they will keep for up to 4 days. These can be reheated in the microwave if desired. They can also be frozen. Wrap each in plastic wrap, then aluminum foil then put into a freezer safe bag (to prevent freezer burn.) Reheat in the microwave, oven or air fryer.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated pie crust
- pumpkin puree
- light brown sugar
- heavy cream
- pumpkin pie spice
- salt
- egg
- coarse sugar (optional)
HOW TO MAKE PUMPKIN HAND PIES:
Preheat the oven to 400F degrees. Line two large baking sheets with parchment paper and set aside. Gently unroll the pie crusts onto a lightly floured surface. If necessary, roll out the dough gently with a rolling pin to remove any creases. Do not roll the dough too much or it will become too thin.
Using a 3 ½-inch pumpkin shaped or similar cookie cutter, cut the dough and place the pieces on the parchment lined baking sheets. Roll out the remaining scraps and cut out more pumpkins. You should be able to get 9 pumpkin cutouts from each roll of pie crust for a total of 18 pumpkin cut outs. Place the cut out pumpkins in the refrigerator while you prepare the filling.
In a medium bowl mix together the pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice and salt.
Fill the center of 9 of the pumpkin cut outs with the pumpkin filling (about 2 Tablespoons) leaving about a ⅓” border around the edge of each pumpkin.
Using a small knife, cut four curved slits in the remaining 9 pumpkin cut outs to resemble the ridges of a pumpkin. In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Then brush the border around the filled pumpkins with the egg wash and top with the sliced pumpkin cut outs. Lightly press together the seams with your fingers, then crimp the edges with a fork.
In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Then brush the border around the filled pumpkins with the egg wash and top with the sliced pumpkin cut outs. Lightly press together the seams with your fingers, then crimp the edges with a fork.
Bake for 15-20 minutes or until the crust is golden brown. Allow the pies to rest for 5 minutes on the baking sheet.
Then enjoy!
WANT MORE DELICIOUS RECIPES?
Pumpkin Hand Pies
Ingredients
- 1 (2-count) package refrigerated pie crust
- 1 cup pumpkin puree
- ⅓ cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 ½ teaspoon pumpkin pie spice, divided use
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons coarse sugar, optional
Instructions
- Preheat the oven to 400F degrees. Line two large baking sheets with parchment paper and set aside.
- Gently unroll the pie crusts onto a lightly floured surface. Roll out the dough gently with a rolling pin to remove any creases. Do not roll the dough too much or it will become too thin.
- Using a 3 ½-inch pumpkin shaped or similar cookie cutter, cut the dough and place the pieces on the parchment lined baking sheets. You should be able to get 9 pumpkin cutouts from each roll of pie crust for a total of 18 pumpkin cut outs.
- Place the cut out pumpkins in the refrigerator while you prepare the filling. Note: If necessary, you can roll out the remaining scraps and cut out more pumpkins.
- In a medium bowl mix together the pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice and salt.
- Fill the center of 9 of the pumpkin cut outs with the pumpkin filling (about 2 Tablespoons) leaving about a ⅓” border around the edge of each pumpkin.
- Using a small knife, cut four curved slits in the remaining 9 pumpkin cut outs to resemble the ridges of a pumpkin.
- In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Then brush the border around the filled pumpkins with the egg wash and top with the sliced pumpkin cut outs. Lightly press together the seams with your fingers, then crimp the edges with a fork.
- Brush the tops of the pumpkins with the remaining egg wash. If using the coarse sugar, mix it together with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the egg washed pumpkins.
- Bake for 15-20 minutes or until the crust is golden brown. Allow the pies to rest for 5 minutes on the baking sheet and then enjoy!
Notes
- Do not use pumpkin pie filling for this recipe.
- You can make your own homemade pie crust, make sure it is a 2 count.
- These can easily be doubled.
- Make sure that you cut the silts into the crust, this is not just for looks it helps vent the air while baking.
- The coarse sugar is optional but is a great addition to this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
