Easy Pumpkin Hand Pies
Simple pumpkin pie filling and refrigerated pie crust are combined to create the most adorable and delicious fall dessert ever!!
Prep Time20 minutes mins
Cook Time18 minutes mins
0 minutes mins
Total Time38 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 hand pies
Calories: 269kcal
- 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}
- ⅛ teaspoon cinnamon
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.
Serving: 1hand pie | Calories: 269kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 213mg | Potassium: 105mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3200IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg