Easy Pumpkin Hand Pies
If you love pumpkin pie, these Easy Pumpkin Hand Pies are going to be a recipe you turn to over and over again. They have all of the flavors you would expect from a traditional pumpkin pie. The difference is that they are baked into a small round shape that you can grab and eat on the go. Making them super convenient and absolutely delicious! Plus, people love fun and small desserts. These Pumpkin Hand Pies are going to be a huge hit.
Do you love pumpkin desserts? Try this Pumpkin Snickerdoodle Snack Cake!
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Why you are going to LOVE this Mini Pumpkin Pie recipe!
The true question is what aren’t you going to love about these mini pumpkin pies? From start to finish these little babies are full of reasons to make them over and over again.
Starting with the fact that the recipe uses refrigerated pie crust. This saves you so much time and the hassle of making your own.
They also have a fabulous pumpkin pie filling baked inside but the cinnamon glaze is really what makes these portable pies shine. It is the finishing touch that gives them that extra special flavor these gems deserve.
Ingredients Needed
- Refrigerated Pie Crusts- Using refrigerated pie crusts keep this recipe super simple but still amazing.
- Pumpkin Puree- Adding pumpkin puree in the filling gives them the perfect touch of pumpkin flavor.
- Egg- One egg binds the filling together and helps make it light in texture.
- Brown Sugar- White sugar can also be used but the brown sugar gives it a deep wonderful sweetness.
- Pumpkin Pie Spice- It can be purchased from the grocery store or you can make your very own Homemade Pumpkin Pie Spice!
- Powdered Sugar- The perfect sugar to use in the glaze.
- Milk- Added to the glaze for a bit of flavor and to thin it out to the perfect consistency.
- Cinnamon- A small amount is added to the glaze for flavor and to give the glaze a beautiful color.
How to make Pumpkin Hand Pies
- Combine the pie filling ingredients in a medium bowl and whisk to combine.
- Unroll the pie crusts {after they have come to room temperature} and cut 8 rounds from each crust.
- Use a medium cookie scoop {or 1 1/2 tablespoons} and scoop pumpkin filling into the middle of half of the circles.
- Take the remaining 12 circles and use your fingers to slightly make them bigger. Add them to the top of the pie filling. Use the tines of a fork to crimp the edges of both pie shells together around the entire edge. Then cut a small X in the middle of the hand pie.
- Bake in a 375 degree oven on a silicone mat {or parchment} lined baking sheet for 15-18 minutes or until the pie crust is slightly golden and cooked through.
- Combine the glaze ingredients and whisk together. Use a pastry brush and add the glaze to the top of each pie. Allow the glaze to set up and serve.
Tips
- Take the pie crusts out for a bit before using them. If you try to unroll them while they are cold then they will crack which makes them hard to use and cut.
- If you don’t have a round cookie cutter, use the end of a cup or another round item.
- Use a medium cookie scoop to scoop the filling onto the pie crust circles. This keeps the filling uniform in each pie. Not only will the pies look great but they will also bake at the same rate with the same amount of filling.
- Don’t skip cutting an X into the top of the pies. This allows the steam to escape while baking.
- Make sure that the glaze is a spreadable consistency. Add enough milk to get it just the way you want it. If for some reason it becomes too thin, add a bit more powdered sugar.
Pumpkin Puree vs. Pumpkin Pie Filling
So many times people think that they can substitute pumpkin pie filling for pumpkin puree and that just isn’t so. Pumpkin puree is simply cooked and pureed pumpkin that is canned.
Pumpkin pie filling is much different because it is pumpkin puree with the addition of many spices {like cinnamon, cloves and nutmeg}, as well as sugar!
So unless a recipe specifically calls for pumpkin pie filling it isn’t a proper substitute. In this recipe, for example…we want to be able to control the spices and sugar. So adding pumpkin puree with the other ingredients is really the best way.
Frequently Asked Questions:
The best way to store hand pies is in an airtight container. Add parchment paper or wax paper between layers so that the pies don’t stick together.
These Pumpkin Hand Pies will keep best refrigerated for up to 4 days. You can eat them chilled or heat them in the microwave for 20-25 seconds before serving.
Yes. These Pumpkin Hand Pies can be frozen after baking for up to 3 months.
To freeze them, place the hand pies in a single layer on a baking sheet. Freeze for a couple of hours. After the pies are frozen, place them into airtight containers {or zipper bags} and freeze. This step will keep the pies from sticking to each other and allow you to take a few out a time.
If you have a homemade pie crust recipe that you like to make, go for it. My #1 tip would be to be sure that you are rolling the dough thin like a refrigerated pie crust would be.
The mini pumpkin pies can be made ahead of time and baked later as long as it isn’t too far ahead. A few hours or overnight is as long as I would go before baking them.
Do you love pumpkin? Try these amazing recipes…
- No Bake Pumpkin Cheesecake Bars
- Easy Pumpkin Cheesecake Cookies with a Cake Mix
- Easy Pumpkin Bread with a Cake Mix
- Pumpkin Chocolate Chip Cookies Recipe with a Cake Mix
- Pumpkin Sheet Pan Pancakes from Mix
Easy Pumpkin Hand Pies
Ingredients
- 3 refrigerated pie crusts
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1 egg
- ¼ cup brown sugar {packed}
- 1 ¼ teaspoons pumpkin pie spice
Cinnamon Glaze
- ¼ cup powdered sugar
- 1 Tablespoon milk {or heavy cream}
- â…› teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees. Remove refrigerate pie crusts from refrigerator and allow to come to come to room temperature while you are preparing the filling.
Pumpkin Pie Filling
- Combine the pumpkin puree, egg, brown sugar and pumpkin pie spice in a medium bowl and whisk until smooth.
Assembling Hand Pies
- Unroll the refrigerated crusts and use a glass or round cookie cutter to cut 24 circles from the dough. Add about 1 ½ tablespoons {or use a medium cookie scoop} of pumpkin pie filling to the middle of 12 {or half} of the pie crust circles.
- Take the remaining pie crust circles and use your hands to slightly enlarge them, so that they will fit over the top of the pie filling. Place a pie crust circle over each of pumpkin pie topped crusts. Use the tines of a fork to press down and crimp the edge of the pies together. Then use a sharp paring knife to cut a small X into the top of each hand pie {this allows steam to release as they bake}. Place them onto a silicone mat {or parchment} lined baking sheet.
- Bake for 15-18 minutes or until the tops are slightly golden and baked through. Remove from the oven and allow the pies to cool for 5 minutes.
Cinnamon Glaze
- While the pies are cooling, combine the glaze ingredients and whisk until smooth. Add additional milk if needed to get a good consistency. After 5 minutes, use a pastry brush to brush the top of each pie liberally with the cinnamon glaze. Allow the glaze to set and serve. Store remaining pies in an airtight container in the refrigerator for up to 4 days.
