Pumpkin Hand Pies Recipe

Introduction

Pumpkin hand pies are a charming and convenient way to enjoy the flavors of pumpkin pie without the fuss of baking a full pie. Using store-bought dough and simple ingredients, these cute, portable treats bake quickly and are perfect for fall gatherings or a sweet snack on the go.

Ingredients

• 1 package refrigerated pie crust dough
• 1 cup canned pumpkin puree
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 large egg (for egg wash)
• 1 tablespoon water (for egg wash)
• Granulated sugar, for sprinkling

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Unroll the pie crust dough on a clean surface and use a cookie cutter at least 2 inches in diameter—pumpkin-shaped cutters work great—to cut out dough shapes.
2. Step 2: In a bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Mix until smooth and well blended.
3. Step 3: Place about two teaspoons of the pumpkin filling gently in the center of half the dough shapes, leaving room around the edges for sealing.
4. Step 4: Brush the edges of the dough shapes with a lightly beaten egg mixed with water. Place a second dough shape on top of each filled one and press the edges together firmly, sealing with the tines of a fork.
5. Step 5: Brush the tops of the hand pies with the egg wash and sprinkle lightly with granulated sugar for a golden, sparkling finish.
6. Step 6: Arrange the hand pies on a baking sheet lined with parchment paper. Bake for about 12 to 15 minutes, or until the crust is golden and cooked through.
7. Step 7: Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use different cookie cutter shapes to suit the season or your mood—stars, leaves, or hearts all work well.
• Do not add milk or cream to the filling; this keeps it firm enough to hold inside the small pies without leaking.
• If you prefer a sweeter pie, increase the brown sugar slightly or add a pinch of ground cloves for extra warmth.
• For a vegan version, substitute the egg wash with a mixture of maple syrup and almond milk.

Storage

Store pumpkin hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat gently in a 300°F (150°C) oven for about 5 minutes or until warmed through to retain crispness. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hand pies ahead of time?

Yes, you can assemble the hand pies and keep them refrigerated for up to 24 hours before baking. Just cover them well to prevent drying out.

Can I freeze pumpkin hand pies?

Absolutely. Freeze the baked pies in a sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best texture.

Pumpkin Hand Pies Recipe

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4.4 from 69 reviews

These Pumpkin Hand Pies are a quick and adorable alternative to traditional pumpkin pie. Using store-bought pie dough and canned pumpkin, these pies are easy to assemble, bake evenly in about 15 minutes, and are perfect for fall get-togethers or a portable pumpkin treat. Their cute shapes and golden crust make them a delicious and visually appealing dessert that’s simple to make any time you crave pumpkin pie.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 hand pies depending on size of cookie cutter 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 package store-bought pie dough (usually contains 2 crusts)

Filling

• 1 cup canned pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt

For Finishing

• 1 large egg (for egg wash)
• 1 tablespoon water (to mix with egg for wash)
• Granulated sugar, for sprinkling

Instructions

1. Prepare Dough: Unroll the store-bought pie dough on a clean, flat surface. Use a cookie cutter of at least 2 inches in diameter (pumpkin-shaped or any preferred shape) to cut as many dough shapes as needed for your pies, ensuring you have an equal number for tops and bottoms.
2. Make Filling: In a bowl, mix the canned pumpkin puree with brown sugar and the spices: cinnamon, ginger, nutmeg, cloves, and a pinch of salt until well combined. Do not add any milk or liquid to keep the filling firm.
3. Assemble Pies: Place about two teaspoons of pumpkin filling gently in the center of each bottom crust shape. Avoid overfilling to prevent leakage during baking.
4. Seal Pies: Brush the edges of the bottom crust with egg wash (beat egg with water). Place a top dough shape over the filling, then press edges together firmly. Use a fork to crimp and seal the edges, ensuring the filling stays inside during baking.
5. Apply Egg Wash and Sugar: Brush each pie top with egg wash to give a golden, shiny finish once baked. Sprinkle granulated sugar on top for added sweetness and slight crunch.
6. Bake: Place the hand pies on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 12 to 15 minutes, or until the crust is golden brown and cooked through.
7. Cool and Serve: Remove the pies from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature as a portable pumpkin-flavored treat.

Notes

• Use cookie cutters larger than 2 inches to hold enough filling and prevent leakage.
• Do not skip brushing the crust with egg wash—it seals the pies and creates a beautiful golden crust.
• Use only about two teaspoons of filling per pie to avoid overflows.
• Do not add milk or any liquids to the filling to maintain a firm texture that stays inside the crust.
• Store-bought pie dough is used for ease and consistent results, but homemade dough can be substituted if preferred.
• These hand pies are great for on-the-go snacking and fall gatherings.

Keywords: pumpkin hand pies, pumpkin pie, fall dessert, easy pumpkin recipe, portable pumpkin pie, Halloween dessert, Thanksgiving dessert, pumpkin treats