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an upclose view of 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 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8 pies
Calories: 344kcal
Author: NicoleDurham
Cost: Recipe $4.46 / Serving $0.56

Ingredients

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 ($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.

Nutrition

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