Pumpkin Hand Pies

Fall is the season of cozy flavors, and nothing says autumn quite like pumpkin spice. These Pumpkin Hand Pies are the perfect little treat—flaky, buttery pastry filled with sweet pumpkin pie filling, baked until golden, and finished with a sprinkle of sugar or a drizzle of glaze.

They’re portable, easy to make, and just the right size for snacking. Whether you serve them at a Halloween party, add them to a Thanksgiving dessert table, or bake them as a cozy fall afternoon treat, these mini pies are always a hit!

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Why You’ll Love Pumpkin Hand Pies

• Easy & fun to make – Great for beginner bakers or baking with kids.
• Perfectly portioned – Individual pies that are mess-free and portable.
• Festive & versatile – Great for holidays, bake sales, or afternoon coffee breaks.
• Make-ahead friendly – Can be assembled ahead and baked when ready.

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Ingredients

• 2 refrigerated pie crusts (or homemade, if preferred)
• ½ cup pumpkin puree (not pumpkin pie filling)
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1 egg (for egg wash)
• 1 tablespoon water
• Coarse sugar or cinnamon sugar (for sprinkling)

(Optional glaze):

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

Step 1: Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Make the filling

In a small bowl, mix pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.

Step 3: Cut the crust

Unroll pie crusts on a floured surface. Use a 3–4 inch round cookie cutter (or glass) to cut circles. Gather scraps, re-roll, and cut more circles until dough is used.

Step 4: Assemble hand pies

Place half of the dough circles on the prepared baking sheet. Spoon about 1 tablespoon of pumpkin filling into the center of each. Brush edges with a little water. Place another dough circle on top and press edges with a fork to seal.

Step 5: Egg wash & bake

Whisk egg with 1 tablespoon water to make an egg wash. Brush tops of pies with egg wash and sprinkle with coarse sugar. Bake for 18–22 minutes, until golden brown.

Step 6: Glaze (optional)

Once cooled, drizzle with glaze made from powdered sugar, milk, and vanilla.

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Tips for Perfect Hand Pies

• Don’t overfill – Too much filling will cause them to burst open.
• Seal well – Use a fork to crimp edges tightly so the filling stays inside.
• Get creative – Use leaf-shaped cookie cutters for a festive fall look.
• Make ahead – Assemble pies and refrigerate (unbaked) up to 24 hours before baking.

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Variations

• Cream cheese pumpkin pies – Add a spoonful of sweetened cream cheese with the pumpkin filling.
• Nutty twist – Sprinkle chopped pecans inside before sealing.
• Savory version – Reduce sugar, add a little salt and cream cheese for a more savory snack.
• Air fryer hand pies – Bake in an air fryer at 350°F for 10–12 minutes.

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Storage

• Room temperature – Store in an airtight container for up to 2 days.
• Refrigerator – Keep for up to 5 days.
• Freezer – Wrap individually and freeze for up to 2 months. Reheat in the oven to crisp.

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Final Thoughts

These Pumpkin Hand Pies are flaky, sweet, and filled with cozy fall flavors. Perfect for holidays, parties, or just a weekend baking project, they’re easy to make and even easier to enjoy. Pair them with a cup of coffee, hot chocolate, or apple cider for the ultimate fall treat! 🍂✨

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