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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pumpkin-hand-pies-recipe/