These pumpkin hand pies are adorable and delicious, made easy and fast with premade pie dough, and a sweet pumpkin filling.
Is it just me, or do cute little individual desserts taste even better than their bigger counterparts?
These adorable pumpkin hand pies come together in a snap by using premade pie crust from the grocery store, and they’re full of delicious pumpkin puree, sweet brown sugar, rich maple syrup, and warm pumpkin pie spice.
Not only is this a delicious treat to celebrate fall flavors, but it’s also foolproof and a fun activity to invite kids to help out in the kitchen!
The next time you’re looking for a fun twist on a classic pumpkin pie, try these pumpkin hand pies!
Craving even more fall-inspired hand pies? Try my Pumpkin Butter Turnovers, Bourbon Apple Hand Pies, or Easy Apple Turnovers.
Table of Contents
Ingredients for pumpkin hand pies
- Refrigerated pie dough – Refrigerated pie dough is a great way to save time. But my Homemade Butter Pie Crust is also super easy to make and store!
- Pumpkin puree – Pumpkin puree will give the filling a delicious pumpkin flavor.
- Brown sugar – Brown sugar will give a deep sweetness to the pumpkin hand pies.
- Maple syrup – Maple syrup will give the filling a great savory-sweet Autumn flavor.
- Pumpkin pie spice – Pumpkin pie spice will add warmth to the filling.
- Egg – Egg will help the coarse sugar to stick to the pastry, and add a shine.
- Coarse sugar – Coarse sugar will give the hand pies a little sparkle and a sugary crunch on the outside.
What is the difference between canned pumpkin puree and pumpkin pie filling?
When you’re at the grocery store, in the baking aisle, you’ll see two different canned pumpkin products: canned pumpkin puree, and canned pumpkin pie filling.
How do you know which one to choose? It’s easy!
Canned pumpkin puree is just that: pureed pumpkin (or some other type of winter squash). It has no other additives or flavorings.
Pumpkin pie filling usually includes sweeteners, chemical additives, and spices (like nutmeg, ginger, clove, and cinnamon).
Be sure to use canned pumpkin puree here, so we can control the amount of sweetness and the combination of flavors in our pumpkin hand pies
Make ahead!
Did you know you could freeze pumpkin hand pies for baking later?
Simply assemble pumpkin hand pies, but do not bake!
Place raw pumpkin hand pies on a baking sheet and pop it into the freezer.
Freeze hand pies until frozen solid, and transfer to a freezer-safe ziplock bag or freezer-safe airtight container for up to 2 months.
To bake from frozen, let thaw in the refrigerator overnight and bake!
Toppings
I’ve used a simple and delicious crunchy topping by using coarse sugar, but another great idea would be an orange-colored glaze made from milk and powdered sugar, or fun fall-colored sprinkles!
Storage and leftovers
Any leftover pumpkin hand pies can be stored in an airtight container on the counter for up to 3 days.
More hand pies
- Looking for a classic? Try my Easy Blueberry Hand Pies
- Want something spooky and sweet? Try my Mummy Hand Pies
- Love using your
air fryer ? Try my Air Fryer Apple Hand Pies - Need something tart and sweet? Try my Cranberry Hand Pies
Pumpkin Hand Pies
Ingredients
- 1 package 2 rolls refrigerated pie dough
- 1 cup pumpkin puree
- ½ cup lightly packed light brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1 large egg
- Coarse sugar optional
Instructions
- Preheat your oven to 400 degrees F.
- Unroll the prepared pie dough on a lightly floured surface.
- Using a 2-inch cookie cutter, cut out as many pumpkin shapes (or circles or squares) as you can.
- In a small bowl, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.
- Place 1.5 teaspoons of the pumpkin filling into the center of one of the pumpkins. Then, place another pumpkin on top and crimp the edges with a fork to seal it. If the dough sticks to your fork, just dip your fork in flour!
- Beat the egg with a splash of water until smooth. Then, brush the egg wash over the sealed pie and sprinkle it with coarse sugar, if using.
- Repeat steps 4 and 5 with any remaining dough.
- Place the filled pies on a parchment or silpat-lined baking sheet and bake for 12-14 minutes, or until the pies are golden brown.
- Enjoy warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to two days.
Nutrition
