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–+ servings
Melany

Pumpkin Hand Pies with Spiced Filling

Celebrate the cozy flavors of fall with Pumpkin Hand Pies! These portable treats combine a flaky pie crust with a warm, spiced pumpkin filling. Perfect for on-the-go snacks, holiday gatherings, or a comforting dessert, they’re easy to make and packed with autumn magic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 hand pies
Course: Dessert/Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 1 package refrigerated pie crusts 2 sheets
For the Filling:
  • ½ cup canned pumpkin puree
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon vanilla extract
For the Topping:
  • 1 large egg beaten, for egg wash
  • 1 tablespoon granulated sugar for sprinkling

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 375°F (190°C).
  3. Line a baking sheet with parchment paper for easy cleanup.
  4. Prepare the Pie Crusts
  5. Roll out refrigerated pie crusts on a lightly floured surface.
  6. Use a cookie cutter or glass (about 4 inches in diameter) to cut out circles from the dough.
  7. Re-roll scraps to make additional circles.
  8. Make the Spiced Pumpkin Filling
  9. In a small bowl, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  10. Stir until smooth and evenly spiced.
  11. Assemble the Hand Pies
  12. Spoon 1 tablespoon of filling onto the center of each dough circle.
  13. Fold the dough over the filling to form a half-moon shape.
  14. Use a fork to press and seal the edges, creating a decorative pattern.
  15. Add the Finishing Touches
  16. Brush the tops of the pies with beaten egg to achieve a golden finish.
  17. Sprinkle with granulated sugar for added sweetness and sparkle.
  18. Vent and Bake
  19. Cut small slits on the tops of the pies with a sharp knife to allow steam to escape.
  20. Arrange the pies on the prepared baking sheet, spacing them apart.
  21. Bake for 20-25 minutes, or until golden brown and crispy.
  22. Cool and Serve
  23. Let the pies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.
  24. Serve warm or at room temperature and enjoy!

Notes

  • Keep the dough cold to ensure flaky results; refrigerate if it becomes too warm while assembling.
  • Avoid overfilling to prevent leaks during baking.
  • For added flavor, drizzle the pies with caramel or serve with a dollop of whipped cream.
  • Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

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