Pumpkin Hand Pies

Pumpkin-shaped mini pies on a white platter for fall dessert recipes.

These Pumpkin Hand Pies are flaky, golden, and filled with a creamy spiced pumpkin center that tastes just like a mini slice of pie. They bake up fast, look adorable, and disappear even faster.

Course Dessert

Cuisine American

Keyword Pumpkin Hand Pies

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 282kcal

Author Katie Cooksey

Ingredients

2 pie crusts store bought or homemade, thawed if using frozen
3/4 cup pumpkin puree 100% pumpkin
1/4 cup brown sugar packed
1/2 teaspoon pumpkin pie spice
1 tablespoon butter melted, for topping
1 tablespoon granulated sugar for topping

Instructions

Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
Place both pie crusts on lightly floured surface, and using a 3"x4" pumpkin cookie cutter, cut out 14 pumpkins.
In a small bowl, stir together pumpkin puree, pumpkin pie spice, and brown sugar.
Add 1 heaping tablespoon of the filling to the center of one pumpkin shaped pie crust. Top with another pumpkin shaped pie crust.
Use a fork to crimp the edges to seal completely. Place hand pie onto baking sheet.
Using a small pairing knife, make slits in the top to allow them to vent while they bake. Repeat for all seven hand pies.
Brush melted butter over top, then sprinkle on the granulated sugar.
Bake for about 20 minutes, or until the edges start to slightly golden.
Allow to cool for a couple minutes before enjoying.

Notes

Storage Instructions

Store leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat briefly in the oven to re-crisp the crust. You can also freeze them—wrap tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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