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Pumpkin Hand Pies are the perfect blend of flaky pie crust and creamy pumpkin filling, making them a delicious treat for any time of day.
Fall is here, and that means it’s time for all things pumpkin! One of the best ways to enjoy this cozy season is with these adorable Pumpkin Hand Pies.
Whether you’re serving them at a dessert table, packing them in a lunchbox, or enjoying them with a cup of coffee, these mini pumpkin pies are sure to bring a smile to your face.
This Pumpkin Hand Pies recipe is super easy to make, even if you’re not a baking pro. The recipe uses store-bought pie crusts, so there’s no need to fuss with homemade dough unless you want to.
Plus, the filling is made with simple ingredients like pumpkin puree, brown sugar, and pumpkin pie spice—everything you need for that classic pumpkin pie flavor.
They’re hand-held, so there’s no need for forks or plates, making them a fun and convenient treat for fall gatherings.
One bite of these flaky, golden brown pies, and you’ll be hooked. The pumpkin filling is perfectly spiced, and the cinnamon-sugar coating adds a delightful sweetness and crunch.
These Pumpkin Hand Pies are a great way to celebrate pumpkin season and are sure to become a family favorite.
Some of our other favorite PUMPKIN RECIPES we have on our site include: Easy Pumpkin Snack Cake Recipe, Iced Pumpkin Oatmeal Cookies Recipe, and Pumpkin Spice Gooey Monkey Bread Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: The recipe uses easy-to-find ingredients like pie dough and pumpkin puree, making it quick and straightforward to prepare.
- Perfectly Portable: These mini pumpkin hand pies are perfect for on-the-go snacking or as a fun addition to a dessert table.
- Delicious Flavor: The combination of pumpkin pie spice and cinnamon sugar creates a warm, cozy flavor that’s perfect for the fall season.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Pumpkin puree
- Egg
- Light brown sugar
- Powdered sugar
- Pumpkin pie spice
- Refrigerator pie crusts
- Granulated sugar
- Ground cinnamon
- Unsalted butter
HOW TO MAKE PUMPKIN HAND PIES:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- In a large bowl whisk together the pumpkin puree, egg, brown sugar, powdered sugar, and pumpkin pie spice until smooth, set aside.
- Roll out the pie crusts on a clean work surface. Using a cookie or biscuit cutter (3 & ½ to 4 inches), cut out circles.
- Add 2 teaspoons to 1 tablespoon of filling to the middle of the pie crusts, you do not want to overfill them.
- Using your fingers or a fork, crimp the edges to seal the pie crust around the filling. Place the pies on the parchment-lined sheet tray, not touching.
- Taking a paring knife, cut a few slits in the top of the pie crust to let the steam escape.
- Bake for 13-15 minutes until lightly golden brown.
- While the pies are baking, in a small bowl stir together the granulated sugar and cinnamon.
- Brush the pies on both sides with the melted butter.
- Immediately place the pies one at a time into the cinnamon-sugar mixture until coated. Let cool slightly and serve warm or at room temperature.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS PUMPKIN PUREE?
Pumpkin puree is simply cooked and mashed pumpkin, without any added spices or sweeteners.
It’s the main ingredient in traditional pumpkin pie and gives these hand pies their delicious pumpkin flavor.
CAN THESE BE AIR FRIED?
Yes, you can air fry these cute little pumpkin hand pies!
Simply place them in a preheated air fryer at 350°F and cook for about 10-12 minutes, or until they are golden brown and crispy.
ANY ADDITIONS?
No need for a whole pumpkin pie.
These easy pumpkin hand pies can easily be modified to fit your taste buds!
- A dollop of cream cheese mixed into the pumpkin filling for extra creaminess.
- A drizzle of maple glaze on top for a sweet, autumnal touch.
- A sprinkle of turbinado sugar before baking for added crunch.
- A bit of vanilla extract in the filling for extra flavor.
- A spoonful of whipped cream on top when serving.
- Chopped nuts, like pecans or walnuts, mixed into the filling.
- A sprinkle of nutmeg or allspice for more warm spices.
- A dash of salt in the filling to balance the sweetness.
- A layer of apple slices in the filling for a pumpkin-apple combo.
- A pinch of ginger powder in the pumpkin mixture for a spicy kick.
ANY SUBSTITUTIONS?
Don’t forget to save the recipe card. Bring on the homemade pumpkin pie!
- Pie crust: Use puff pastry for a flakier texture.
- Brown sugar: Substitute with granulated sugar if you prefer a less molasses-like flavor.
- Pumpkin puree: If you can’t find pumpkin puree, you can use sweet potato puree as an alternative.
- Butter: Swap with vegetable oil if you want a dairy-free option.
- Pumpkin pie spice: Make your own by mixing cinnamon, nutmeg, ginger, and cloves.
- Egg: Use a tablespoon of water with a teaspoon of cornstarch as an egg wash substitute for a shiny finish.
HOW TO STORE:
Refrigerator: Store leftover pumpkin hand pies in an airtight container in the refrigerator for up to 3 days.
Reheat them in the oven or air fryer to regain their crispness.
Freezer: These hand pies freeze well!
Place them in a single layer on a baking sheet and freeze until solid.
Then, transfer to a freezer bag or airtight container. They will keep for up to 2 months.
Reheat in the oven directly from the freezer.
DANA’S TIPS AND TRICKS:
- Don’t overfill: Be careful not to add too much filling, or the pies might burst open during baking.
- Seal the edges well: Use a fork to crimp the edges and ensure a good seal so the filling doesn’t leak out.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Brush with egg wash: For a beautiful golden brown finish, brush the tops of the pies with an egg wash before baking.
- Let them cool slightly: Allow the hand pies to cool for a few minutes after baking so the filling can set and they’re easier to handle.
- Customize your spices: Feel free to adjust the spices in the filling to suit your taste—pumpkin spice, cinnamon, and nutmeg all work well.
Pumpkin Hand Pies are a delightful and easy way to enjoy the flavors of fall in a fun, portable form.
With their flaky crust and spiced pumpkin filling, they’re always a hit. Happy baking!
If you like this recipe, you might also like:
Mini Pumpkin Hand Pies with Cinnamon Sugar
Ingredients
For the filling:
- 1 cup pure pumpkin puree
- 1 large egg beaten
- 1/4 cup light brown sugar packed
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
For the hand pies:
- 2 refrigerator pie crusts thawed per box directions
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- In a large bowl whisk together the pumpkin puree, egg, brown sugar, powdered sugar, and pumpkin pie spice until smooth, set aside.1 cup pure pumpkin puree, 1 large egg, 1/4 cup light brown sugar, 1/4 cup powdered sugar, 1/2 teaspoon pumpkin pie spice
- Roll out the pie crusts on a clean work surface. Using a cookie or biscuit cutter (3 & ½ to 4 inches), cut out circles.2 refrigerator pie crusts
- Add 2 teaspoons to 1 tablespoon of filling to the middle of the pie crusts, you do not want to overfill them.
- Using your fingers or a fork, crimp the edges to seal the pie crust around the filling. Place the pies on the parchment-lined sheet tray, not touching.
- Taking a paring knife, cut a few slits in the top of the pie crust to let the steam escape.
- Bake for 13-15 minutes until lightly golden brown.
- While the pies are baking, in a small bowl stir together the granulated sugar and cinnamon.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Brush the pies on both sides with the melted butter.3 tablespoons unsalted butter
- Immediately place the pies one at a time into the cinnamon-sugar mixture until coated. Let cool slightly and serve warm or at room temperature.
Notes
- Don’t overfill: Be careful not to add too much filling, or the pies might burst open during baking.
- Seal the edges well: Use a fork to crimp the edges and ensure a good seal so the filling doesn’t leak out.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Brush with egg wash: For a beautiful golden brown finish, brush the tops of the pies with an egg wash before baking.
- Let them cool slightly: Allow the hand pies to cool for a few minutes after baking so the filling can set and they’re easier to handle.
- Customize your spices: Feel free to adjust the spices in the filling to suit your taste—pumpkin spice, cinnamon, and nutmeg all work well.
Nutrition
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