These Mini Pumpkin Hand Pies are a cute and tasty treat! With a flaky crust and a warm pumpkin filling, they’re perfect for fall gatherings or just a cozy snack at home.
Who can resist sweet little pies? I love grabbing one (or two) right out of the oven! They’re the perfect size for sharing—if you can bring yourself to share, that is! 😊
Key Ingredients & Substitutions
Pie Crust: Refrigerated pie crusts make this recipe quick and easy. If you want to go homemade, a chilled, buttery dough works great. You can even use puff pastry for a flakier texture!
Pumpkin Puree: Canned pumpkin puree is super convenient. If you have fresh pumpkin, you can roast and puree it yourself. Just make sure to drain excess moisture to keep the filling thick.
Spices: The warm spices like cinnamon, ginger, and nutmeg give these pies their delightful flavor. If you’re out of one of them, consider using pumpkin pie spice as a substitute. It works perfectly!
Egg Wash: The egg wash gives the pies a shiny finish. If you’re looking for a vegan option, try brushing with a little almond milk or use aquafaba (the liquid from canned chickpeas) instead.
How Do I Make My Hand Pies Have a Flaky Crust?
Getting that perfect flaky crust is all about temperature and handling. Here are some tips to help you succeed:
- Keep your pie crust and filling cold. Chill your dough in the fridge before rolling it out.
- When rolling the dough, avoid overworking it, as this can make it tough. Blend until just combined and roll out gently.
- Use a light touch when crimping. Use a fork to seal, creating small air pockets that help with flakiness.
Following these tips will have you enjoying delicious, flaky mini pumpkin hand pies in no time! Enjoy your baking!
How to Make Mini Pumpkin Hand Pies
Ingredients
- Pie Crust: 1 package (14 oz) refrigerated pie crusts (or homemade pie dough, chilled)
- Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- Egg Wash: 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
- Granulated sugar (for sprinkling on top)
Time Needed
This recipe takes about 15 minutes to prep and 20-25 minutes to bake, totaling around 40-45 minutes from start to finish. Perfect for a delightful autumn treat without too much fuss!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. This will ensure your hand pies bake evenly and come out perfectly golden.
2. Make the Pumpkin Filling
In a medium bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract. Mix well until everything is thoroughly combined. This sweet and spiced filling is the heart of your hand pies!
3. Prepare the Pie Crust
On a lightly floured surface, roll out the pie crusts. Using a round cutter about 4 inches in diameter, cut out circles from the dough. Don’t worry if you need to gather scraps and reroll—just keep it cool and light!
4. Fill the Dough Circles
Take about 1 tablespoon of the pumpkin filling and place it in the center of each dough circle. Be careful not to overfill, as you want to make sure they seal properly and don’t burst while baking.
5. Seal the Pies
Moisten the edges of each dough circle with a little water to help them stick. Fold the dough over the filling to create a half-moon shape. Press the edges together gently, then use a fork to crimp the edges for a secure seal.
6. Brush with Egg Wash
Place your hand pies onto the prepared baking sheet. In a small bowl, whisk the egg with the water to create an egg wash. Brush the top of each pie with the egg wash for a lovely golden finish. Then, sprinkle a bit of granulated sugar on top for a sweet touch!
7. Bake the Hand Pies
Using a sharp knife, lightly score a few small slits on top of each pie to allow steam to escape during baking. This helps keep them from getting soggy. Bake in your preheated oven for about 20-25 minutes, until they are golden brown and crisp.
8. Cool and Enjoy!
Once out of the oven, let the hand pies cool on a wire rack for at least 10 minutes. They can be enjoyed warm or at room temperature. Perfect for sharing, or keep them all for yourself!
These mini pumpkin hand pies are not only a delightful treat for autumn, but they’re also great for parties or as a cozy dessert at home. Enjoy the flavors of fall with each bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast and puree it. Make sure to drain any excess moisture to keep your filling thick and flavorful.
How Do I Store Leftovers?
Store any leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy!
Can I Use a Different Type of Sugar?
Yes! You can use coconut sugar or granulated sugar instead of brown sugar for a lighter flavor. Just keep in mind that brown sugar adds a bit of moisture and deeper flavor, so your filling may be slightly different.
What Should I Serve with Mini Pumpkin Hand Pies?
These hand pies are delicious on their own, but you can serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent treat!
