Pumpkin Hand Pies

5 from 3 votes

Pumpkin Hand Pies are quick to make and the easiest way to serve pumpkin pie to friends and family. With a creamy, pumpkin pie filling and a flaky crust, they are the ideal hand held treat for the holidays. These adorable pumpkin shaped hand pies are almost too pretty to eat!

Course Dessert

Cuisine American

Keyword pumpkin hand pies

Prep Time 15

Cook Time 15

Servings

Calories 411kcal

Author Trish - Mom On Timeout

Ingredients

2 refrigerated pie crusts one 2 count package

Pumpkin Pie Filling

1 cup pumpkin puree *not pumpkin pie filling
⅓ cup brown sugar packed
2 tablespoons heavy cream
1 ½ teaspoons pumpkin pie spice divided
¼ teaspoon kosher salt

Topping

1 egg
1 teaspoon water
2 tablespoons coarse sanding sugar turbinado sugar or baking sugar, optional
½ teaspoon pumpkin pie spice

Instructions

Preheat the oven to 400°F. Line two large baking sheets with parchment paper, set aside.
Dust a flat surface with flour and carefully unroll the pie crusts. Use a rolling pin to gently roll out the dough just enough to remove any creases (being careful not to over roll the dough and make it too thin).
2 refrigerated pie crusts
Cut out pumpkin shapes using a 3 to 4” pumpkin shaped cookie cutter and place on the prepared baking sheets. Roll out any scraps and cut out more pumpkins being careful to not overwork the dough. You should get between 8 and 10 pumpkins from each pie crust for a total of 16 to 20 pumpkins. Transfer the baking sheets to the refrigerator while you prepare the filing.

Pumpkin Pie Filling

Whisk together pumpkin puree, brown sugar, heavy cream, pumpkin pie spice and salt in a medium bowl
1 cup pumpkin puree, ⅓ cup brown sugar, 2 tablespoons heavy cream, 1 ½ teaspoons pumpkin pie spice, ¼ teaspoon kosher salt
Remove one of the trays of pumpkin crusts. Spoon the filing onto the center of each pumpkin, about 2 to 3 tablespoons depending on the size of your pumpkins, being sure to leave a ⅓” border around the edge.
Remove the other tray of pumpkin crusts and use a small knife to cut four curved slits in the crusts to resemble the ridges of a pumpkin.

Topping

In a small bowl, lightly whisk the egg with the water to create an egg wash. Use a pastry brush to brush the border of the crusts with the pumpkin filling. Carefully place a top crust on each and lightly press the edges together. Use the tines of a fork to crimp the edges and seal.
1 teaspoon water, 1 egg
Use the remaining egg wash to brush the tops of the hand pies. Mix the sanding sugar and pumpkin pie spice together in a small bowl and sprinkle over the top of the pumpkins.
½ teaspoon pumpkin pie spice, 2 tablespoons coarse sanding sugar
Bake the hand pies for 15 to 20 minutes or until the crust is golden brown. If the edges start to get too brown you can place small strips of foil over the edges to keep them from browning. This might be necessary for the stems of the pumpkins.
Let the hand pies rest for 5 minutes on the baking sheet before transferring to a cooling rack or enjoying.

Notes

Storage Information

Leftover pumpkin hand pies should be cooled to room temperature before transferring to an airtight storage container and stored in the refrigerator for up to 4 days.

To reheat: Preheat oven to 350°F and bake for 8 to 10 minutes or pop in the air fryer at 350°F for 2 to 3 minutes.

To freeze: Unbaked, assembled pies can be frozen for up to two months. Place pies on a parchment lined baking sheet and freeze for 30 minutes. Transfer frozen pies to a freezer safe, airtight container or ziploc bag. When you are ready to bake, defrost the pies in the refrigerator, brush with the egg wash and top with the pumpkin pie spice and mixture. Bake as directed.

Nutrition