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Pumpkin Hand Pies Recipe

★★★★★

4.9 from 133 reviews
  • Author: Thomas
  • Total Time: 35 minutes
  • Yield: 9 hand pies 1x

Description

These delightful Pumpkin Hand Pies are a festive and delicious treat perfect for autumn. Made with flaky refrigerated pie crust and a spiced pumpkin filling, they’re easy to prepare and baked to golden perfection with a crunchy sugar topping if desired. Ideal for sharing at holiday gatherings or enjoying as a cozy snack.

Ingredients

Scale

Pie Crust

  • 1 (2-count) package refrigerated pie crust

Filling

  • 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

Toppings and Finish

  • 1 large egg
  • 2 tablespoons coarse sugar, optional

Instructions

  1. Preheat and prepare baking sheets. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set them aside.
  2. Roll out the pie crust. Unroll the refrigerated pie crusts gently onto a lightly floured surface. Roll out lightly with a rolling pin to remove creases without thinning the dough too much.
  3. Cut pumpkin shapes. Using a 3½-inch pumpkin-shaped or similar cookie cutter, cut out pumpkin shapes from the dough. Arrange the cutouts on the lined baking sheets. You should get about 9 pumpkins per crust roll, totaling 18 cutouts.
  4. Chill cutouts. Place the cut pumpkin dough shapes in the refrigerator to chill while preparing the filling. If you have dough scraps, reroll gently and cut additional shapes as needed.
  5. Make the filling. In a medium bowl, combine pumpkin puree, light brown sugar, heavy cream, 1 teaspoon pumpkin pie spice, and salt. Mix well until smooth.
  6. Fill half the pumpkins. Place about 2 tablespoons of the pumpkin filling onto the center of 9 pumpkin-shaped dough cutouts, leaving a ⅓-inch border around the edges for sealing.
  7. Create pumpkin ridges. Take the remaining 9 pumpkin dough cutouts and use a small knife to carefully cut four curved slits to mimic pumpkin ridges.
  8. Assemble the pies. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the border around the filled pumpkins with the egg wash. Place the slit pumpkin cutouts on top of the filled ones, lightly press the edges together with your fingers, then crimp the seams using a fork to seal.
  9. Apply egg wash and sugar topping. Brush the tops of the assembled pies with the remaining egg wash. If desired, mix the coarse sugar with the remaining ½ teaspoon pumpkin pie spice and sprinkle over the tops for added texture and sweetness.
  10. Bake and cool. Bake the hand pies at 400°F for 15 to 20 minutes, or until the crust is golden brown. Remove from oven and allow to rest on the baking sheets for 5 minutes before serving.

Notes

  • Do not overwork or roll out the pie crust too thin; it should remain flaky and tender.
  • The optional spiced coarse sugar topping adds a nice crunchy texture and extra flavor but can be omitted.
  • Leftover hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated and gently reheated.
  • Use fresh pumpkin puree or canned 100% pumpkin for best results, avoiding pumpkin pie filling which contains additional spices and sugars.
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin hand pies, pumpkin dessert, fall dessert, hand pies, pumpkin pie spice, pumpkin puree, easy autumn recipes

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