Name: Pumpkin Hand Pies Recipe
Prep time: 15 min
Cook time: PT-489407H37M32S
Total time: 35 min
Cuisine: American
Ingredients: 1 (2-count) package refrigerated pie crust; 1 cup pumpkin puree; ⅓ cup light brown sugar, packed; 2 tablespoons heavy cream; 1 ½ teaspoon pumpkin pie spice, divided use; ¼ teaspoon salt; 1 large egg; 2 tablespoons coarse sugar, optional

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Introduction

These pumpkin hand pies are a delightful autumn treat that captures the warm flavors of fall in a portable pastry. With a spiced pumpkin filling and a flaky crust, they’re perfect for sharing at gatherings or enjoying as a cozy snack.

Ingredients

1 (2-count) package refrigerated pie crust
1 cup pumpkin puree
⅓ cup light brown sugar, packed
2 tablespoons heavy cream
1 ½ teaspoon pumpkin pie spice, divided use
¼ teaspoon salt
1 large egg
2 tablespoons coarse sugar (optional)

Instructions

Step 1: Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
Step 2: Gently unroll the pie crusts onto a lightly floured surface. Roll out the dough gently with a rolling pin to remove any creases, being careful not to make it too thin.
Step 3: Using a 3 ½-inch pumpkin-shaped or similar cookie cutter, cut the dough into shapes and place them on the prepared baking sheets. You should get 9 pumpkin cutouts from each pie crust roll, totaling 18 cutouts.
Step 4: Chill the cutout pumpkins in the refrigerator while you prepare the filling. If needed, roll out remaining scraps to cut additional pumpkins.
Step 5: In a medium bowl, mix together the pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice, and salt until smooth.
Step 6: Spoon about 2 tablespoons of the pumpkin filling onto the center of 9 pumpkin cutouts, leaving a ⅓-inch border around the edges.
Step 7: On the remaining 9 cutouts, use a small knife to cut four curved slits to mimic pumpkin ridges.
Step 8: In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the edges of the filled cutouts with the egg wash, then top with the slitted cutouts. Press edges lightly to seal and crimp with a fork.
Step 9: Brush the tops of the hand pies with the remaining egg wash. If using, mix coarse sugar with the remaining ½ teaspoon pumpkin pie spice and sprinkle over the tops.
Step 10: Bake for 15-20 minutes or until golden brown. Let the pies rest on the baking sheet for 5 minutes before serving.

Tips & Variations

Use a pumpkin-shaped cookie cutter or any festive shape to add a seasonal touch. If you don’t have a cutter, a small glass or round cutter works well too.
For extra richness, add a pinch of cinnamon or nutmeg to the filling along with the pumpkin pie spice.
Try swapping heavy cream with half-and-half or milk for a lighter filling.
To keep pies crisp longer, avoid stacking before they are completely cooled.

Storage

Store leftover pumpkin hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze in a sealed container for up to 1 month. Reheat in a 350°F oven for 8-10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can I make these pies ahead of time?

You can assemble the pies and refrigerate them unbaked for up to one day before baking. Let them come to room temperature for about 15 minutes before putting them in the oven.