Pumpkin Hand Pies – Simple and delicious personal pumpkin pies. Made with just 7 ingredients, this will be your new favorite pumpkin recipe!
Pumpkin Hand Pies
It’s pumpkin season! After making apple hand pies a few years back, I have tried using a few different fillings in hand pies and one of my favorites was pumpkin hand pies! They taste just like a pumpkin pie but in a personal size. They are great for fall parties, holidays, or a simple dessert when you are craving pumpkin.
Common Questions About Making Pumpkin Hand Pies
What are pumpkin hand pies?
Pumpkin hand pies are personal pumpkin pies made by cutting out pie crust and filling it with a blend of pumpkin and spices before topping with another pies of pie crust and baking.
What shape should I cut the pie crust?
I used a pumpkin cookie cutter but circle, square, or rectangle will also work well.
What other types of hand pies can I make?
Any pie can be turned into a hand pie! Some of my favorites include –
- Apple Hand Pies
- Blueberry Hand Pies
- Peach Hand Pies
How many hand pies does this recipe make?
This recipe makes 12 small hand pies but depending on the size of the cutter you use, it may be less.
How long do pumpkin hand pies last?
The hand pies last 2 days in an airtight container in the refrigerator.
- I opted for a store bought crust to make life easier. Feel free to substitute homemade crust if you prefer.
- Make sure to use pumpkin puree, not pumpkin pie filling. If using pumpkin pie filling, you don’t need to add the brown sugar, maple syrup, or pumpkin pie spice – just add the filling to the dough in step 4 and continue as directed.
- Brown sugar helps enhance the earthiness of the pumpkin and sweetens our pies. Feel free to substitute granulated sugar if that’s what you have on hand.
- Maple syrup adds a bit of extra earthy sweetness as well. You can leave this out if you don’t have any.
- The egg helps make the pies golden brown and helps the sugar stick to the top of the crust.
Looking for more pumpkin recipes? Check these out!
- 1 package (2 rolls) refrigerated pie dough
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 large egg
- Coarse sugar (optional)
- Preheat your oven to 400 degrees F.
- Unroll the prepared pie dough on a lightly floured surface. Using a 2" cookie cutter, cut out as many pumpkin shaped (or circles or squares) as you can.
- In a small bowl, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
- Place 1.5 teaspoons of the pumpkin filling into the center of one of the pumpkins. Then, place another pumpkin on top and crimp the edges with a fork to seal it. If the dough sticks to your fork, just dip your fork in flour.
- Beat the egg with a splash of water until smooth. Then, brush the egg wash over the sealed pie and sprinkle it with coarse sugar, if using.
- Repeat steps 4 and 5 with any remaining dough.
- Place the filled pies on a parchment or silpat lined baking sheet and bake for 12-14 minutes, or until the pies are golden brown.
- Enjoy warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to two days.
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