pumpkin hand pies

These mini pumpkin pies are baked with a cream cheese pumpkin filling and a cinnamon sugar crust. They're so quick and easy to make!

Mini Pumpkin Hand Pies

oz cream cheese, room temp

(100 grams) light brown sugar, packed

(115 grams) pumpkin puree

tsp pumpkin pie spice

salt

(100 grams) granulated sugar

cinnamon

Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a bowl using a fork, mash and mix together the cream cheese and brown sugar.

Once smooth, mix in half of the pumpkin puree. Once combined, mix in the other half along with the pumpkin pie spice and salt.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges. 

Using a pumpkin-shaped cookie cutter or a homemade pumpkin template (I made mine out of the box the pie dough came in &#8211; see notes for details), cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins. You should be able to get about 10 pumpkins per sheet.

Transfer these pumpkins to the refrigerator while you cut out the other sheet. 

Now place half of the pumpkins on the baking sheet, spaced evenly apart. If you can&#8217;t fit all 10 pumpkins, leave the excess in the refrigerator and bake after the first batch is done. 

Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.

To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside. 

Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin.

Bake for 12-14 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. 

These are so cute! I have a partial can of pumpkin purée in the fridge right now and a box of pie crusts in the freezer. Can’t wait to try this!

With creamy pumpkin filling and a buttery, flaky crust, these adorable pumpkin hand pies are a fun and easy dessert to add to your Thanksgiving dinner table. A portable alternative to the traditional pumpkin pie served during October and November, you won&#39;t want to stop at just one of these addictive mini pumpkin shape pies!

Pumpkin Hand Pies (VIDEO)

250 g All purpose flour

Salt

Unsalted butter (very cold)

Water

Pumpkin puree

Pumpkin spice (mix of cinnamon, ginger and nutmeg)

35 g Brown sugar

35 g Granualated sugar

Egg yolk

75 g Condensed milk

milk

In a large bowl whisk flour and salt until fully combined. Cut butter into small chunks.

Pop the butter chunks, the flour mixture, and water into the freezer for 10 minutes.

Once all ingredients are nicely chilled, add very cold butter chunks into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate the butter into the flour.

Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition.

Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough and do not use a mixer.

Form a disk, cover with plastic wrap and let it rest in the fridge for minimum 2 hours.

Start with Pie dough

Mix all ingredients in a bowl using a hand whisk.

Continue with making the Pumpkin filling

After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it.

Transfer the disk to a lightly floured surface or Silicone baking mat and start rolling it out. Make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute and continue.

Roll the dough to 3mm thickness. Remember, do not force the dough, after rolling, it should stay smooth and cold, easy to work with.

With the help of a pumpkin shaped cookie cutter or pumpkin shaped paper template (about 7.5 cm / 3 inches in diameter) cut out the pumpkin shapes then refrigerate them for 15 minutes.

Then, place half of the dough on parchment paper or even better if using perforated &quot;air&quot; baking mat for even baking - these will be the bottom of the hand pies.

Apply egg wash all around the edges of the dough, then place about 1-2 tablespoons of filling in the center of each dough leaving a small border around the edge. Then, place the top crust over the filling. Press your finger around the edges to properly seal them then crimp with a fork.

Cut 4 slits on top of the pastry - carefully so you do not cut all the way down to the filling. Apply egg wash on top then dust with some sugar.

Place unbaked hand pies in the freezer for 15 minutes while pre-heating the oven to 190C / 374F (no fan).

Bake them for about 25 minutes or until the top is golden brown and the bottom is evenly baked.

Let hand pies slightly cool in the baking tray for 5 minutes then move them onto a cooling rack.

Serve them fresh. Any leftovers can be stored at room temperature in air-tight container for 2-3 days.

Assembling and Baking

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668633398/dhjfqmpshijpbzmdhjpc.mp4

With creamy pumpkin filling and a buttery, flaky crust, these adorable pumpkin hand pies are a fun and easy dessert to add to your Thanksgiving dinner table. A portable alternative to the traditional pumpkin pie served during October and November, you won't want to stop at just one of these addictive mini pumpkin shape pies!

In this super easy recipe, I'll show you step-by-step how to make the best, easy mini pumpkin pies your taste buds have ever experienced.

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Pumpkin Hand Pies (VIDEO)

Top 2 pumpkin hand pies recipes from across the web

The most viewed pumpkin hand pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Pumpkin Hand Pies

Pumpkin Hand Pies (VIDEO)

The most viewed pumpkin hand pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine