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!
Recipe: $4.19 | Per Serving: $0.52 | Yields: 8 pies
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!
Like Homemade Strawberry Pop Tarts, but with your favorite pumpkin pie filling inside instead, these seasonal treats are perfect for all of Autumn.
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 too.
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🍯 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.
🥘 Ingredients
Ingredient Notes:
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.
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. If you have puree leftover, you're in luck! We also use it in our Pumpkin Swirl Cheesecake and Edible No Cook Pumpkin Playdough.
Greek yogurt- This is a way to thicken up the filling and get it to taste great.
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.
Maple glaze- You will make a simple glaze made from maple syrup, powdered sugar, and water.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Pumpkin Hand Pies
Step 1: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
Step 2: Add your water and egg to a small bowl (Image 1).
Step 3: Whisk together to create the eggwash (Image 2) and then set it aside.
Step 4: In a large mixing bowl, add the pumpkin pie filling ingredients (Image 3).
Step 5: Mix together until well combined (Image 4). Set aside.
Step 6: Roll out one thawed pie crust and set it on the counter.
Step 7: Strategically press your pumpkin-shaped cookie cutter onto the crust, cutting out as many pumpkins as you can fit (Images 5&6). Note that you may get more or less than I did based on the size of your cookie cutter.
Step 8: 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 (Image 7). This will help the pies vent so they don't burst while baking. Set aside.
Step 9: Roll out the next pie crust and cut just as many pumpkins from it as you did the previous crust.
Step 10: Place these pumpkins onto the parchment paper-lined baking sheet, evenly spaced (Image 8). Brush egg wash around the edges of each pumpkin.
Step 11: Place 1 tablespoon or so of pumpkin pie filling into the center of each pumpkin. Be careful not to overfill it (Image 9).
Step 12: Gently lay the top pieces of pie crust over the top of the pumpkins on the baking sheet (Image 10). 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.
Step 13: Use the prongs of a fork to press down along the edges of all of the pumpkins (Image 11). This will seal the edges together so that the pumpkins don't leak that yummy filling when they bake.
Step 14: Brush the tops of the pumpkins with some more eggwash (Image 12). If desired, you can sprinkle some sugar over the top before baking.
Step 15: Bake in the oven for 12-15 minutes or until they're a nice golden color. Allow to cool completely.
Step 16: Prepare the glaze by mixing the ingredients together in a mixing bowl until smooth.
Step 17: Drizzle over the tops of the pumpkin hand pies.
Step 18: Let set before serving. Enjoy!
🍴 Recipe Tips
- Eggwash Importance: Do not skip the eggwash! It acts as glue, securing the top and bottom crusts together while giving the pumpkins a glossy golden sheen. Without it, pies may leak more, and their tops can appear pale and underdone.
- Filling Tips: When filling your pies, be cautious as the filling may seep out before sealing. Add filling gradually, one small scoop at a time, and work on one pumpkin pie at a time for easier estimation of filling amount. 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.
💭 Recipe 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 Delicious Pumpkin Recipes
If you tried these Pumpkin Hand Pies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Pumpkin Hand Pies
Ingredients
Egg Wash
- 1 large eggs ($0.15)
- 1½ Tablespoon water ($0.00)
Pumpkin Pie Filling
- 1 large eggs ($0.15)
- ½ cup pumpkin puree ($0.44)
- ¼ cup brown sugar ($0.11)
- 2 Tablespoon Greek yogurt ($0.08)
- ¼ teaspoon vanilla extract ($0.01)
- 1 teaspoon pumpkin pie spice ($0.08)
- 2 refrigerated pie crust ($2.77)
Maple Glaze
- 1 cup powdered sugar ($0.36)
- 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 (eggs, pumpkin puree, brown sugar, Greek yogurt, vanilla, and pumpkin pie spice). 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!
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