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Mini Pumpkin Hand Pies Recipe

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4.5 from 101 reviews

These Mini Pumpkin Hand Pies are perfectly portioned fall treats made with store-bought pie dough and a creamy spiced pumpkin filling. Lightly sweetened with brown sugar and pumpkin pie spice, these hand pies are shaped like cute pumpkins, topped with cinnamon sugar, and baked to a golden finish. They’re an easy, festive dessert perfect for autumn gatherings or a cozy treat.

Ingredients

Scale

Pie Dough

  • 1 box store bought pie dough, containing 2 sheets (see notes for gluten-free option)

Pie Filling

  • 4 oz cream cheese, room temperature
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (115g) pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • Pinch of salt

Cinnamon Sugar Topping

  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Dough and Filling: Remove the pie dough from the refrigerator and let it come to room temperature while making the filling. In a bowl, mash together the cream cheese and brown sugar with a fork until smooth. Mix in half of the pumpkin puree, then add the rest along with pumpkin pie spice and a pinch of salt, combining well.
  2. Preheat Oven and Prep Surface: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. Lightly dust your work surface with flour to prevent sticking.
  3. Roll and Cut Dough: Unroll one sheet of pie dough and gently smooth it with a rolling pin, evening out wrinkles but not rolling too thin. Using a pumpkin-shaped cookie cutter or a cardboard template about 3.5″ wide by 3″ tall, cut out about 10 pumpkin shapes from the sheet. Chill these cutouts in the refrigerator while you cut the second sheet the same way.
  4. Fill the Pumpkins: Place half of the pumpkin dough shapes evenly spaced on the baking sheet. Spoon about one tablespoon of the pumpkin filling into the center of each, leaving a small border around the edges.
  5. Apply Egg Wash and Create Vents: Beat the egg with 2 teaspoons water to make an egg wash. Brush the edges of the filled pumpkins with this egg wash. On the remaining pumpkin cut outs, cut four slits in a pattern resembling pumpkin ridges (two sets of parentheses shapes). Place these vented tops over the filled pumpkins, gently press edges to seal, crimp with a fork, and then brush the top with egg wash.
  6. Sprinkle Cinnamon Sugar: Mix granulated sugar and ground cinnamon together in a small bowl. Sprinkle about one teaspoon of this cinnamon sugar on top of each hand pie.
  7. Bake: Bake in the preheated oven for 12-14 minutes until the pies are golden and cooked through. Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Serve and Enjoy: Once cooled, enjoy these charming and delicious mini pumpkin hand pies as a perfect autumn treat.

Notes

  • Gluten Free Option: Use the gluten free pie dough recipe from the gluten free peanut butter and jelly pop tarts on the site. Chill dough before use. If dough becomes fragile when rolling, let it rest to warm slightly. After shaping pies, freeze for 10 minutes and bake at 375°F (190°C) for about 15 minutes.
  • Pumpkin Template: The pumpkin shape template used is 3.5″ wide by 3″ tall, made from sturdy cardboard for easy cutting. Alternatively, use a pumpkin cookie cutter.

Keywords: pumpkin hand pies, mini hand pies, fall dessert, pumpkin dessert, easy pumpkin pie, hand pies, autumn treats

Find it online: https://ellaeatsdaily.com/mini-pumpkin-hand-pies-recipe/