Welcome fall with these adorable pumpkin hand pies! The pumpkin spice filling has only four ingredients so they’re quick and easy to make. Everyone will enjoy eating this fun version of pumpkin pie!
Pumpkin Hand Pies
I’m so excited baking season is back and of course pumpkin spice everything! Pumpkin is delicious and nutritious so it’s hard not to love. I can’t get enough of all those earthy spices warming the house with peaceful pumpkin aromatherapy.
I decided my inaugural pumpkin bake would be pumpkin hand pies. I’m a hand pie fanatic because I love pie and I love small, cute things. So basically these pies are hand-held, individual pies that are easy to pack in say, a school lunch. And they taste just like pumpkin pie!
I love hand pies because they can be sweet or savory. I have several on the blog, but some of my absolute favorites include Taco Hand Pies and Pineapple Empanadas. These pumpkin hand pies fall in the dessert category, but not too sweet. Yes, I totally ate these for breakfast as well.
The best part about these pumpkin hand pies? They’re incredibly easy to make. I use refrigerated pie dough for convenience, but if you have a favorite double crust recipe, by all means use that!
My dad makes the best apple pie with a dough that uses no butter nor shortening—but vegetable oil! It’s so flaky and delicious, but after several attempts mine still turns out nothing like his. The secret ingredient must be the love he adds. <3 😀
Once you’ve got your dough rolled out, you can cut it in any shape you like. I used a round cutter that was about 5 inches across and got 10 good-sized pies. Different sizes will yield different results.
If I was bringing these to a party, I would make them smaller. Cutting the dough into rectangles using a pizza cutter makes this part extremely quick. That’s what I used when I re-rolled the scraps. I also added mini chocolate chips to the second round because I love that combo with pumpkin!
Of course, the size of your disc will determine how much filling can be used. I used a heaping tablespoon for mine. Just be sure to leave a rim around the perimeter of at least 1/3-inch.
Fold the dough in half over the circle and pinch with your fingers to seal. If the dough is not sticking together, brush the edge with egg first. You can also use a fork to crimp the edges.
The pies are ready to be baked. For extra color and gloss, I like to give them a quick brush with egg wash. And for extra flavor and crunch, a quick sprinkle of cinnamon sugar.
These steps are both optional, but take it to the next level. Happy baking!
Pin this to your pumpkin board!
- 1 large egg
- 1 cup pumpkin
- 1/4 cup white sugar
- 1 teaspoon pumpkin spice
- 1 box of refrigerated pie crust or homemade double crust
- 1 large egg, lightly beaten
- 1 tablespoon turbinado sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
- On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
- Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
- In a small bowl, mix sugar and cinnamon together. Brush pies with beaten egg, then sprinkle with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.
This recipe first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.