If you're looking for a seasonal treat that's cute, portable, and delicious, then look no further. Shaped like pumpkins, filled with a creamy pumpkin filling, and topped with a maple glaze, these pumpkin hand pies are sure to be a huge hit!
These little pumpkin pies are almost as adorable as they are tasty. I'm not kidding when I say they won't last long. When we made this batch of small pumpkin pies, they were gone before the icing had even set. They're just irresistibly good!
Looking for more pumpkin pie recipes? Check out my No Bake Pumpkin Cheesecake and Easy Pumpkin Cupcakes. They're fabulous and work well all season long.
Why This Recipe Works
- Simple ingredients. The ingredients needed to make this recipe are very simple and basic. You may be pleasantly pleased to find that many of them are already in your pantry.
- Easy steps. The steps to make this recipe are very simple and easy. Mix, brush, press, and bake. No fancy kitchen equipment or appliances are needed (besides your oven, of course).
- Perfect for parties. These little hand pies allow you to skip the pie cutter, plates, and forks. Serve up these tasty personal-sized pies at your next party, and they'll be a great addition to the appetizer or dessert table.
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🥘 Ingredients
For the Hand Pies, you will need:
Eggs- You will need eggs for the filling as well as the eggwash that gets brushed on top of the pie crust. This is what gives them a nice golden color when baked.
Water- Use water to help thin down the egg wash for an easier application process.
Pumpkin puree- For real pumpkin taste, you will need canned or fresh pumpkin puree. Note that this is NOT the same as canned pumpkin pie filling.
Brown sugar- For added sweetness and depth of flavor.
Greek yogurt- This is a healthier way to thicken up the filling and get it to taste great.
Vanilla extract- A flavor enhancer.
Pumpkin pie spice- For added warmth, we will need a nice blend of spices like pumpkin pie spice.
Refrigerated pie crust- Save time and effort by using thawed storebought pie crust. You can replace this with homemade crusts if desired.
For the Maple Glaze, you will need:
Powdered sugar- This will make the icing smooth and sweet.
Maple syrup- For added flavor, note that you can use maple extract for a stronger maple flavor.
Water- We will use this to thin down the icing to the correct consistency.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make pumpkin hand pies with these simple step-by-step instructions:
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
Add your water and egg to a small bowl.
Whisk together to create the eggwash and then set it aside.
In a large mixing bowl, add the pumpkin pie filling ingredients.
Mix together until well combined. Set aside.
Roll out one thawed pie crust and set it on the counter.
Strategically press your pumpkin-shaped cookie cutter onto the crust, cutting out as many pumpkins as you can fit. Note that you may get more or less than I did based on the size of your cookie cutter.
Make holes in these pumpkins. You can press the prongs of a fork into the pumpkin for lines, draw lines, or make a jack o lantern face depending on what you want to do. This will help the pies vent so they don't burst while baking. Set aside.
Roll out the next pie crust and cut just as many pumpkins from it as you did the previous crust.
Place these pumpkins onto the parchment paper-lined baking sheet, evenly spaced. Brush egg wash around the edges of each pumpkin.
Place 1 tablespoon or so of pumpkin pie filling into the center of each pumpkin. Be careful not to overfill it.
Gently lay the top pieces of pie crust over the top of the pumpkins on the baking sheet. These are the ones you sliced and set aside earlier.
I find that it helps to run my finger along the edge to help the eggwash bind the two pieces together.
Use the prongs of a fork to press down along the edges of all of the pumpkins.
This will seal the edges together so that the pumpkins don't leak that yummy filling when they bake.
Brush the tops of the pumpkins with some more eggwash. If desired, you can sprinkle some sugar over the top before baking.
Bake in the oven for 12-15 minutes or until they're a nice golden color. Allow to cool completely.
Prepare the glaze by mixing the ingredients together in a mixing bowl until smooth.
Drizzle over the tops of the pumpkin hand pies.
Let set before serving.
Enjoy!
🍴 Recipe Tips
Do not skip the eggwash. This glue holds the top and bottom crusts together, and it's what helps the pumpkins get that glossy golden sheen. Without it, your pies can leak more, and the tops can look very pale and underdone.
Filling tips
Be careful when filling your pies, as the filling can seep outside of the sides before they're sealed. I recommend adding filling one small scoop at a time and working on one pumpkin pie at a time so that it's easier to guess how much filling to add to the next one. A 4-inch cookie cutter will use no more than 2 tablespoons of filling.
🍳Reheating
For that warm from oven taste, simply reheat your pie in a damp paper towel and place it in the microwave for about 20 seconds. This will warm it up without drying it out.
💭 FAQs
You can keep these mini pies in the fridge in an airtight container for up to 3-4 days.
No, these pumpkin pies should be made and baked pretty quickly. Allowing the assembled raw pies to rest for too long will cause the filling to begin to leak and the crusts to become soggy. For best results, only assemble before baking. Then eat or store away as the case may be.
We used greek yogurt in this recipe to help moisten the filling and keep it thick. You can replace it with a smaller amount of heavy cream (about 1 tablespoon), or you can swap it out for some room temperature cream cheese. Sour cream also works great in a pinch!
More great pumpkin recipes to check out soon
- Pumpkin Patch Cupcakes
- Easy Pumpkin Spice Coffee Cake
- Layered Pumpkin Spice Latte Cake
- Pumpkin Spice Snickerdoodles
📖 Recipe
Pumpkin Hand Pies
Ingredients
Egg Wash
- 1 Large Egg ($0.08)
- 1½ Tablespoon Water ($0.00)
Pumpkin Pie Filling
- 1 Large egg ($0.08)
- ½ cup Pumpkin puree ($0.75)
- ¼ cup Brown sugar ($0.09)
- 2 Tablespoon Greek yogurt ($0.07)
- ¼ teaspoon Vanilla extract ($0.04)
- 1 teaspoon Pumpkin pie spice ($0.10)
- 2 Refrigerated pie crust ($2.98)
Maple Glaze
- 1 cup Powdered sugar ($0.23)
- 1 Tablespoon Maple syrup ($0.04)
- 1-2 teaspoons Water (as needed) ($0.00)
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the egg and water needed for the egg wash. Set aside.
- In a large mixing bowl, whisk together the pumpkin pie filling ingredients until well mixed. Set aside.
- Roll out one thawed pie crust and set it on the counter.
- Strategically press your pumpkin shaped cookie cutter onto the crust, cutting out as many pumpkins as you can fit. Note that you may get more or less than I did based on the size of your cookie cutter.
- Make holes in these pumpkins. You can press the prongs of a fork into the pumpkin for lines, draw lines, or make a jack o lantern face depending on what you want to do. This will help the pies to vent so that they don't burst while baking.
- Set these cut pieces aside.
- Roll out the next pie crust and cut just as many pumpkins from it as you did the previous crust.
- Place these pumpkins onto the parchment paper lined baking sheet, evenly spaced.
- Brush egg wash around the edges of each pumpkin.
- Place 1 tablespoon or so of pumpkin pie filling into the center of each pumpkin. Be careful not to overfill it.
- Gently lay the top pieces of pie crust over the top of the pumpkins on the baking sheet. These are the ones you sliced and set aside earlier.
- I find that it helps to run my finger along the edge to help the eggwash bind the two pieces together.
- Use the prongs of a fork to press down along the edges of all of the pumpkins. This will seal the edges together so that the pumpkins don't leak that yummy filling when they bake.
- Brush the tops of the pumpkins with some more eggwash. If desired you can sprinkle some sugar over the top before baking.
- Bake in the oven for 12-15 minutes or until they're a nice golden color. Allow to cool completely.
- Prepare the glaze by mixing the ingredients together in a mixing bowl until smooth.
- Drizzle over the tops of the pumpkin hand pies. Let set before serving. Enjoy!
Notes
Recipe Tips
- Do not skip the eggwash. This is the glue that holds the top and bottom crusts together, and it's what helps the pumpkins to get that glossy golden sheen. Without it your pies can leak more, and the tops can look very pale and underdone.
- Be careful when filling your pies as the filling can seep outside of the sides before they're sealed. I recommend adding filling one small scoop at a time and working on one pumpkin pie at a time so that it's easier to guess how much filling to add to the next one. a 4 inch cookie cutter will use no more than 2 tablespoons of filling.
Storage
- You can keep these mini pies in the fridge in an airtight container for up to 3-4 days.
Reheating
- For that warm from oven taste, simply reheat your pie in a damp paper towel and place it in the microwave for about 20 seconds. This will warm it up without drying it out.
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