Embrace the vibrant flavors of autumn with these delightful pumpkin hand pies – charming, individual treats perfect for sharing and savoring. Imagine a luscious pumpkin spice filling, rich with the warmth of fall, nestled within a tender, flaky pie dough. Each golden-brown pastry is then brushed with a glossy egg wash and generously sprinkled with sparkling cinnamon sugar, creating an irresistible aroma that fills your kitchen. What makes this recipe truly special is its simplicity; the filling comes together with just four essential ingredients, making these mini pumpkin pies quick, easy, and utterly satisfying to prepare.
Why You’ll Love These Pumpkin Hand Pies
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like the comforting taste of pumpkin. These pumpkin hand pies are an absolute must-make to welcome the fall season. Fall is synonymous with cozy baking, featuring beloved flavors like pumpkin and apple. If you’re a fan of these portable delights, be sure to check out our equally delicious apple hand pies, offering double the goodness for your seasonal baking adventures!
These individual pies offer incredible versatility. They’re an ideal addition to your Thanksgiving dessert spread, a delightful surprise to pack into school or work lunches, or a perfect accompaniment to your morning coffee or tea. The beauty of this recipe lies in its balanced sweetness – not overly sugary, but perfectly harmonized to let the pumpkin and spice shine. Essentially, they are mini, portable pumpkin pies, allowing for easy grab-and-go enjoyment. You can customize their size, making them smaller for bite-sized party appetizers or larger for a more substantial dessert, depending on your preference and occasion.
The Allure of Fall Baking
There’s an undeniable magic to fall baking. The mere thought of pumpkin and cinnamon conjures images of cozy evenings, family gatherings, and the joy of sharing homemade treats. Pumpkin hand pies encapsulate this seasonal spirit perfectly. They offer all the beloved flavors of a classic pumpkin pie, but in a convenient, charming package that makes them far less intimidating to bake than a full-sized pie. They’re an excellent introduction to fall baking for novices and a comforting tradition for seasoned bakers, bringing warmth and cheer with every bite.
Essential Ingredients for Your Pumpkin Hand Pies
Crafting these delectable hand pies requires a handful of simple ingredients, readily available at your local grocery store. For precise measurements, a comprehensive list is provided in the printable recipe card towards the end of this article.
Ingredient Deep Dive and Smart Substitutions
Understanding your ingredients can elevate your baking experience and help you adapt recipes with confidence.
PIE CRUST – For convenience and consistent results, we highly recommend using readily available refrigerated pie crusts. They are budget-friendly and eliminate much of the effort involved in pie making. However, if you enjoy the process of making dough from scratch, feel free to prepare a homemade double pie crust. Ensure your homemade dough is rolled to an even thickness, typically between 1/8 to 1/4 inch, for optimal texture and baking. A good quality crust is the foundation of a great hand pie, providing that satisfying flakiness.
PUMPKIN FILLING – The heart of these hand pies is a simple yet incredibly flavorful four-ingredient filling. It’s composed of a large egg, pure pumpkin puree, granulated white sugar, and aromatic pumpkin spice. The egg acts as a binder, helping the filling set beautifully, while the sugar provides just the right amount of sweetness. Pumpkin spice, a classic blend of cinnamon, nutmeg, ginger, and cloves, delivers that signature fall taste. If you opt to use a store-bought pumpkin pie filling instead of plain pumpkin puree, remember that these pre-made fillings often include sugar, spices, and sometimes eggs. In such a case, you can simply omit the additional pumpkin spice and the egg specified in the filling ingredients of our recipe card. This makes the preparation even quicker while still ensuring a delicious result.
EGG WASH & CINNAMON SUGAR – A simple egg wash (one lightly beaten egg) gives the pies a beautiful golden sheen and helps the cinnamon sugar adhere. The cinnamon sugar mixture, usually turbinado sugar for extra sparkle and texture, combined with ground cinnamon, adds a final layer of sweetness and spice, making these hand pies truly irresistible.
Crafting Your Pumpkin Hand Pies: A Step-by-Step Guide
These detailed step-by-step photos and instructions are designed to help you visualize each stage of making this delightful recipe. For a convenient printable version of the recipe, complete with precise measurements and instructions, simply scroll down to the bottom of this post.
- Prepare the Filling: Begin by preheating your oven to a cozy 400°F (200°C). In a medium-sized mixing bowl, gently beat one large egg until smooth. To this, add your rich pumpkin puree, the granulated white sugar, and the fragrant pumpkin spice. Stir these ingredients together until they are well combined and the mixture is uniform. This simple four-ingredient filling forms the core of your delicious hand pies. Once mixed, cover the bowl and refrigerate the filling while you prepare the crust. Chilling the filling slightly can help it remain firm during assembly.
- Cut the Pie Crusts: Lightly flour a clean work surface to prevent sticking. Carefully unroll one sheet of refrigerated pie crust. If you’re using homemade pie dough, ensure it’s rolled evenly to a thickness of approximately 1/8 to 1/4 inch. Using a biscuit cutter or a round cookie cutter (we recommend a 3-4 inch diameter for individual pies), cut out as many circles as possible from the dough. Gather any scraps, gently re-roll them, and cut out additional circles until all the dough has been utilized. This minimizes waste and maximizes your pie yield.
- Fill and Seal the Pies: Take a small dollop of the chilled pumpkin mixture – typically about a heaping tablespoon for a 3-4 inch disc – and place it onto the center of each pie crust circle. Make sure to leave a clear border of at least 1/3-inch around the edge of the dough. This border is crucial for sealing. Carefully fold the dough circle in half, creating a semi-circle shape. To seal, firmly pinch the edges together with your fingers. For an extra secure and decorative seal, you can use the tines of a fork to crimp the edges. If the dough edges are struggling to stick, lightly moisten them with a bit of the beaten egg wash before sealing. This helps create a strong bond and prevents the filling from leaking during baking.
- Prepare the Topping: In a small, separate bowl, combine the granulated sugar (or turbinado sugar for extra crunch) and ground cinnamon. Stir well to create your cinnamon-sugar topping. This mixture will give your hand pies a delicious sweet and spiced crust.
- Glaze and Sprinkle: Once all your hand pies are assembled, brush the tops of each pie evenly with the remaining beaten egg wash. This will give them a beautiful golden-brown finish and act as a glue for the cinnamon-sugar. Immediately after brushing, generously sprinkle the cinnamon-sugar mixture over the wet egg wash. This ensures a delightful, sweet crunch on top of every pie.
- Bake to Golden Perfection: Using a sharp knife or the tip of a fork, carefully cut a small slit (or a few small slits) into the top of each pie. These slits act as vents, allowing steam to escape during baking and preventing the pies from bursting. Carefully transfer your prepared hand pies to a cookie sheet lined with parchment paper. Bake for approximately 15 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Keep an eye on them, as oven temperatures can vary. Once baked, remove from the oven and let cool slightly on a wire rack before serving.
Frequently Asked Questions & Expert Tips for Success
Can I use pumpkin pie filling instead of pumpkin puree?
Absolutely! You can easily substitute plain pumpkin puree with store-bought pumpkin pie filling. If you choose to do so, remember that pumpkin pie filling typically comes pre-sweetened and pre-spiced. Therefore, you should omit the separate pumpkin spice and the egg called for in the filling’s ingredients list in the recipe card below. This streamlines the process while still yielding delicious results.
How do I store pumpkin hand pies?
While these mini pies are undeniably best enjoyed fresh from the oven, any leftovers can be stored. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. For optimal freshness, consider reheating them slightly in a toaster oven before serving.
Can I freeze pumpkin hand pies?
Yes, hand pies freeze beautifully! To freeze them, arrange the prepped, unbaked pies (after filling and sealing, but before egg wash and cinnamon sugar) on a baking sheet. Place the baking sheet in the freezer until the hand pies are mostly frozen solid. Once firm, transfer them to a freezer-safe Ziploc bag or an airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, thaw them overnight in the refrigerator, then proceed with the egg wash and cinnamon sugar topping, and bake as directed.
What if my pie crusts crack?
Refrigerated pie crusts can sometimes crack, especially if they are too cold. Allow them to sit at room temperature for 10-15 minutes before unrolling. If a small crack appears, simply pinch it together with your fingers or use a small piece of scrap dough to patch it up.
Can I make these hand pies gluten-free?
Yes, you can! Many brands now offer excellent gluten-free refrigerated pie crusts. Simply swap the regular pie crust for a gluten-free alternative and follow the rest of the recipe as instructed.
How can I prevent the bottoms of my hand pies from getting soggy?
To help prevent a soggy bottom, ensure your oven is fully preheated to the correct temperature. You can also bake the pies on a preheated baking sheet or a pizza stone to give the bottom crust a quick burst of heat. Additionally, avoid overfilling the pies, as excess moisture can lead to sogginess.
Creative Serving Suggestions for Your Hand Pies
These individual pumpkin hand pies are incredibly versatile and perfect for a variety of occasions. They make excellent personal desserts after dinner, are wonderfully convenient for packing into lunch boxes for school or work, and are a guaranteed hit at parties or potlucks. The classic topping involves an egg wash followed by a sprinkle of cinnamon sugar, which creates a lovely glazed, crunchy finish.
For an extra touch of indulgence, consider drizzling them with a simple powdered sugar glaze. Mix powdered sugar with a tiny bit of milk or cream and a splash of vanilla extract until it reaches your desired consistency. You could also serve them warm with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce for an elevated dessert experience.
Hand pies, in general, are fantastic because they can easily swing from sweet to savory. If you enjoy experimenting with this format, explore other varieties like Taco Hand Pies, savory Pineapple Empanadas, or bright and fruity Lemon Blueberry Hand Pies. The possibilities are truly endless!
More Irresistible Pumpkin Recipes
If you find yourself with extra pumpkin puree or simply can’t get enough of fall’s favorite flavor, here are more pumpkin-infused recipes to inspire your baking:
- Classic Pumpkin Roll
- Pumpkin Magic Cake
- Fluffy Pumpkin Spice Donuts
- Easy Pumpkin Cake Mix Cookies
- Decadent No-Bake Pumpkin Cheesecake
- Warm Pumpkin Cinnamon Rolls
I genuinely love to bake and cook, and it brings me immense joy to share my kitchen experiences and tested recipes with all of you! Remembering to come back each day for new culinary inspiration can be challenging, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes to brighten your cooking routine!
Pumpkin Hand Pies
Welcome fall with these adorable and easy-to-make pumpkin hand pies! The delightful pumpkin spice filling requires only four ingredients, ensuring a quick and utterly delicious baking experience.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Want to save this recipe or print it? Find the button below!
Cuisine: American
Total Time: 35 mins
Author: Amanda Davis
Ingredients
For the filling:
- 1 large egg
- 1 cup pumpkin puree
- ¼ cup white sugar
- 1 teaspoon pumpkin spice
For the pies:
- 1 box of refrigerated pie crust or homemade double crust
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon turbinado sugar
- ½ teaspoon cinnamon
Before You Begin
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Once you’ve got your dough rolled out, you can cut it in any shape you like. I used a round cutter that was about 5 inches across and got 10 good-sized pies. Different sizes will yield different results. If I was bringing these to a party, I would make them smaller. Cutting the dough into rectangles using a pizza cutter makes this part extremely quick. That’s what I used when I rerolled the scraps. I also added mini chocolate chips to the second round because I love that combo with pumpkin!
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Of course, the size of your disc will determine how much filling can be used. I used a heaping tablespoon for mine. Just be sure to leave a rim around the perimeter of at least 1/3-inch. Fold the dough in half over the circle and pinch with your fingers to seal. If the dough is not sticking together, brush the edge with egg first. You can also use a fork to crimp the edges.
Instructions
- Preheat oven to 400°F (200°C). In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
- On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles using a biscuit or cookie cutter. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
- Place a dollop of pumpkin mixture on each circle, keeping a 1/3-inch border around the disc, and fold the circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
- In a small bowl, mix turbinado sugar and cinnamon together. Brush pies with beaten egg, then sprinkle generously with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of each pie. Place on a parchment-lined cookie sheet and bake for 15 minutes, or until golden brown.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven, and you may need to adjust your cooking/baking times accordingly. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Sept 18, 2017 and has since been updated with new photos and expanded content to provide you with the best possible baking experience.