Are you a lover of sweet treats and hand held desserts? Then these Pumpkin Hand Pies are exactly what you need! A perfect easy treat for that sweet tooth.
Pumpkin is super fun to bake with, I absolutely love making all the fall flavored desserts. Yes, I’m already talking about fall and pumpkin, sorry not sorry.
These Pumpkin Hand Pies are so quick and easy put together, plus they are baked! I love that we can bake these and not have to deep fry them?
These pies are just a really fun, and delicious single serving dessert that you are going to want to make this season. With a cinnamon sugar crust, you can’t get any better.
These are an easy play on a traditional dessert that everyone has loved. Ready in under 30 minutes, you really can’t go wrong. And unlike the traditional pumpkin pie, they don’t need to set up.
With a homemade filling, you will feel like a star when you whip these puppies up! With the filling, crust and coating everything just works together so well!
Some of my other favorite pumpkin recipes that we have on our site include: The Best Pumpkin Dip, Pumpkin Puff Pastry Twists and Pumpkin Cupcakes!
WHY THIS RECIPE WORKS:
- With minimal and easily available ingredients this recipe comes together quickly.
- The filling is homemade, but you can use canned pie filling instead.
- With ready made pie crust it cuts the time in half from a homemade, but you still can make homemade if you like!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Pumpkin puree
Egg
Light brown sugar
Powdered sugar
Pumpkin pie spice
Refrigerator pie crusts
Granulated sugar
Ground cinnamon
Unsalted butter
HOW TO MAKE PUMPKIN HAND PIES, STEP BY STEP:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- In a large bowl whisk together the pumpkin puree, egg, brown sugar, powdered sugar, and pumpkin pie spice until smooth, set aside.
- Roll out the pie crusts on a clean work surface. Using a cookie or biscuit cutter (3 & ½ to 4 inches), cut out circles.
- Add 2 teaspoons to 1 tablespoon of filling to the middle of the pie crusts, you do not want to overfill them.
- Using your fingers or a fork, crimp the edges to seal the pie crust around the filling. Place the pies on the parchment-lined sheet tray, not touching. Taking a paring knife, cut a few slits in the top of the pie crust to let the steam escape.
- Bake for 13-15 minutes until lightly golden brown.
- While the pies are baking, in a small bowl stir together the granulated sugar and cinnamon.
- Brush the pies on both sides with the melted butter.
- Immediately place the pies one at a time into the cinnamon-sugar mixture until coated. Let cool slightly and serve warm or at room temperature.
CAN I USE CANNED PUMPKIN PIE FILLING?
If you are in a pinch you can! It really isn’t that hard to make the homemade filling at all, it uses minimal and easy ingredients and you can flavor it to your favorite spice.
We have always made our own filling for this so I can’t attest to how it would turn out with canned filling, but it should be fine.
CAN I DO ANYTHING OTHER THAN THE CINNAMON SUGAR?
Yes you can! Some other things that we have done in the past is make a glaze with powdered sugar and milk and dip it in there.
We have also decorated with decorators sugar, brush the Hand Pies with an egg wash before baking and then sprinkle with decorator sugar.
We absolutely love the cinnamon sugar topping, it works perfectly well and pairs so nicely with the filling in these Pumpkin Hand Pies.
CAN I MAKE THESE IN THE AIR FRYER?
You can! Make your hand pies according to to the directions. Preheat the air fryer to 360°F. Spray the basket with olive oil spray.
Place the pies, not touching into the basket, you may need to do this in batches. Air fry for 5-8 minutes until golden brown. Then brush with butter and roll in cinnamon sugar.
HOW TO STORE:
Hand Pies can usually be stored at room temperature covered in plastic for up to 2 days, after that you can move then to the refrigerator where they will keep for about another 2 days.
These can also be frozen! These are best frozen before baking, so if you are wanting to make a bunch at a time and bake some up but have some for later use this would be perfect.
Once you crimp your edges with the fork, place them on a parchment paper line sheet and place in freezer, once frozen remove to a ziptop bag.
When you are ready bake just let them defrost, cut your slits and then pop into oven and bake as directed in recipe, it may take a few minutes longer.
TIPS AND TRICKS:
- You can use refrigerated pie crust or homemade.
- You can use canned pumpkin pie filling, but I do not guarantee the outcome.
- These can also be made in the air fryer, see my tips above!
- You can top with the cinnamon sugar, a powdered sugar glaze or decorators sugar.
- It’s ok to have some of the filling ooze out when you are crimping, this is normal.
- We try to use about 1 Tablespoonful of the filling in the center.
If you are looking for that perfectly fun fall recipe that you will fall (no pun intended) head over heels for, then you need to make these Pumpkin Hand Pies!
If you like this recipe you might also like:
If you’ve tried these PUMPKIN HAND PIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Hand Pies
Ingredients
For the filling:
- 1 cup pure pumpkin puree
- 1 large egg beaten
- 1/4 cup light brown sugar packed
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
For the hand pies:
- 2 refrigerator pie crusts thawed per box directions
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- In a large bowl whisk together the pumpkin puree, egg, brown sugar, powdered sugar, and pumpkin pie spice until smooth, set aside.
- Roll out the pie crusts on a clean work surface. Using a cookie or biscuit cutter (3 & ½ to 4 inches), cut out circles.
- Add 2 teaspoons to 1 tablespoon of filling to the middle of the pie crusts, you do not want to overfill them.
- Using your fingers or a fork, crimp the edges to seal the pie crust around the filling. Place the pies on the parchment-lined sheet tray, not touching. Taking a paring knife, cut a few slits in the top of the pie crust to let the steam escape.
- Bake for 13-15 minutes until lightly golden brown.
- While the pies are baking, in a small bowl stir together the granulated sugar and cinnamon.
- Brush the pies on both sides with the melted butter.
- Immediately place the pies one at a time into the cinnamon-sugar mixture until coated. Let cool slightly and serve warm or at room temperature.
Notes
- You can use refrigerated pie crust or homemade.
- You can use canned pumpkin pie filling, but I do not guarantee the outcome.
- These can also be made in the air fryer, see my tips above!
- You can top with the cinnamon sugar, a powdered sugar glaze or decorators sugar.
- It’s ok to have some of the filling ooze out when you are crimping, this is normal.
- We try to use about 1 Tablespoonful of the filling in the center.
Nutrition
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