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jack o lantern faced pumpkin hand pies.
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5 from 1 vote

Pumpkin Hand Pies

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!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8 pies
Calories: 344kcal
Author: NicoleDurham
Cost: Recipe $4.46 / Serving $0.56


Egg Wash

  • 1 Large Egg ($0.08)
  • 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)


  • 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!


The eggwash is essential for sealing and achieving a glossy golden sheen on the pies.
Be cautious when filling to prevent seepage and aim for about 2 tablespoons of filling per pie.
Mini pies can be refrigerated for 3-4 days and reheated in the microwave for about 20 seconds with a damp paper towel to prevent drying.


Serving: 1pie | Calories: 344kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 225mg | Potassium: 117mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2444IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg