Packed with all the fall flavors you crave, Pumpkin Hand Pies are the kind of cozy treat that make both kids and adults grin from ear to ear! Imagine flaky, golden pastry filled with creamy, spiced pumpkin, perfectly portioned for snacking, brunch, or holiday dessert tables. They’re not only irresistibly delicious, but also so easy to make that they’re destined to become a new favorite for your family gatherings and seasonal celebrations.

Ingredients You’ll Need

Just a handful of simple ingredients come together to make these Pumpkin Hand Pies absolutely magical. Each item plays an important part, from creating a rich, luscious filling to guaranteeing a crisp, golden crust that makes every bite a treat.

Refrigerated pie crusts: The ultimate time-saver, these deliver that buttery, flaky texture without breaking a sweat.
Canned pumpkin puree: Pure pumpkin flavor and smooth texture make this filling the star of the show!
Brown sugar (packed): Adds deep, caramel notes that balance the warm spices beautifully.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves brings authentic autumn warmth to every bite.
Ground cinnamon: A little extra cinnamon turns up the cozy aroma and flavor.
Salt: Enhances all the other flavors, so don’t skip this tiny but mighty ingredient.
Egg (for filling): Helps bind the creamy pumpkin mixture and adds richness.
Egg (beaten, for egg wash): This makes your pies gleam with golden color and brings bakery perfection to your table.
Milk: Mixed with the egg for the egg wash, it helps your crust achieve a tender, glossy finish.
Coarse sugar (optional): Sprinkling this on top adds sweet crunch and sparkle—totally irresistible!

How to Make Pumpkin Hand Pies

Step 1: Prep Your Equipment

Preheat your oven to 375°F and line a baking sheet with parchment paper. This simple step ensures your Pumpkin Hand Pies don’t stick and are easy to remove once baked. Gather your ingredients so everything is within reach—you’re about to fill your kitchen with the best autumn aroma!

Step 2: Mix the Pumpkin Filling

In a mixing bowl, combine the pumpkin puree, packed brown sugar, pumpkin pie spice, ground cinnamon, salt, and one egg. Stir everything together until smooth and fully blended. The mixture should be luscious and fragrant—this is the flavorful heart of your hand pies.

Step 3: Prepare the Pie Crusts

Unroll your pie crusts and gently roll them a bit thinner if you like extra-flaky pies. Use a round cookie cutter or glass (about 3 to 4 inches across) to cut out as many circles as you can from each crust. If you’re feeling whimsical, use pumpkin or leaf-shaped cutters for a playful touch!

Step 4: Assemble the Pumpkin Hand Pies

Lay half of your cut-out crusts on the baking sheet, spacing them an inch or two apart. Drop about one tablespoon of pumpkin filling onto the center of each circle, leaving a border around the edge. Gently lay a second crust circle on top of each filled base. Press edges with a fork to seal, making sure those delicious pumpkin centers stay tucked in while baking.

Step 5: Add Finishing Touches

In a small bowl, whisk your remaining egg with a splash of milk to create the egg wash. Use a pastry brush to paint the tops of the hand pies with egg wash—it helps achieve that mouthwatering golden sheen. Next, cut a small slit or poke holes in the top of each pie for steam to escape. If you want added crunch and sparkle, sprinkle a little coarse sugar on each one.

Step 6: Bake to Golden Perfection

Bake your Pumpkin Hand Pies in the preheated oven for 18 to 22 minutes, or until the crusts are puffed and golden brown. Let them cool for a few minutes before serving—though good luck resisting a taste test straight out of the oven!

How to Serve Pumpkin Hand Pies

Garnishes

For a decorative finish, dust your Pumpkin Hand Pies with powdered sugar, drizzle them with a quick vanilla glaze, or add a dollop of whipped cream on the side. These touches turn every hand pie into a bakery-worthy delight and make them truly special for both holidays and cozy nights in.

Side Dishes

Serve these hand pies with a mug of hot apple cider, classic chai tea, or even a scoop of vanilla ice cream for dessert. They also shine at a brunch table—pair them with fresh fruit or Greek yogurt for a satisfying autumn spread.

Creative Ways to Present

Arrange your Pumpkin Hand Pies on a rustic wooden board with mini pumpkins and cinnamon sticks for a festive centerpiece. They also look adorable nestled into napkins at each place setting or stacked in a basket for guests to grab at the end of a meal. Try tying them in parchment packages for a whimsical (and portable!) treat—perfect for picnics or gifting.

Make Ahead and Storage

Storing Leftovers

If you’ve managed to save some Pumpkin Hand Pies, let them cool completely, then store them in an airtight container at room temperature for up to two days. If you’d like them to last a little longer, stash them in the fridge where they’ll keep for about four days.

Freezing

You can freeze these hand pies either before or after baking. If freezing before baking, arrange unbaked pies on a baking sheet and freeze until firm, then transfer to a freezer bag. When you’re ready to bake, place them straight into the oven from frozen, adding a few extra minutes to the bake time. For already baked pies, cool them completely, wrap tightly, and freeze for up to three months. Thaw at room temperature or gently reheat when you’re ready to enjoy.

Reheating

To recapture that fresh-baked goodness, reheat Pumpkin Hand Pies in a 325°F oven for about 10 minutes, or until warmed through. This keeps the crust crisp and the filling deliciously creamy. Microwave reheating works in a pinch, but the oven is your best bet for texture.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! If you have a favorite homemade crust recipe, go for it. Just be sure to chill your dough well and roll it evenly for best results. Homemade crust gives the pies an extra-personal touch.

What other fillings work with this recipe?

You can get creative with all sorts of fillings—try apple butter, Nutella, or sweetened cream cheese to make different hand pies using the same method.

Do I have to use coarse sugar on top?

Nope, the coarse sugar is totally optional! It adds sparkle and a nice crunch, but these pies are just as tasty without it. If you want a sweeter top, powdered sugar or a simple glaze both work beautifully.

How do I keep the filling from leaking out?

Be sure not to overfill your pies and always seal the edges well with a fork. Cutting a vent in the top crust is key for steam to escape—this helps keep everything neatly inside while baking!

Can Pumpkin Hand Pies be made gluten-free or vegan?

Yes! Use gluten-free pie crusts and make sure your other ingredients are certified gluten-free for an easy swap. For vegan pies, choose an egg-free pie crust, replace the egg in the filling with a flax egg, and use plant-based milk for the egg wash.

Final Thoughts

If you’re searching for a festive, foolproof treat that guarantees smiles, Pumpkin Hand Pies belong at the top of your baking list. Give them a try, and don’t be surprised if they disappear faster than you think—these little pies are just that irresistible!

Pumpkin Hand Pies Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 10 hand pies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Hand Pies are a delightful fall treat, perfect for any occasion. Filled with a spiced pumpkin mixture and encased in a flaky crust, these handheld pies are sure to be a hit with family and friends. Easy to make and even easier to enjoy!

Ingredients

Scale

Pie Crust:

1 package refrigerated pie crusts (2 crusts)

Pumpkin Filling:

3/4 cup canned pumpkin puree
1/4 cup brown sugar (packed)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg (for filling)

Egg Wash:

1 egg (beaten)
1 tablespoon milk

Optional:

coarse sugar for sprinkling

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Instructions

Preheat oven and prepare baking sheet: Preheat oven to 375°F and line a baking sheet with parchment paper.
Make filling: In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and 1 egg until smooth.
Prepare crusts: Roll out pie crusts and cut into circles. Place half the circles on the baking sheet.
Fill pies: Add filling to the center of each, top with remaining crust pieces, and seal edges.
Brush with egg wash: Whisk remaining egg with milk and brush over each hand pie.
Bake: Bake for 18–22 minutes until golden brown.
Cool and serve: Let cool slightly before serving.