Mini Pumpkin Hand Pies Recipe

Introduction

Mini Pumpkin Hand Pies are a delightful seasonal treat, combining creamy pumpkin filling with a buttery crust shaped like tiny pumpkins. Perfect for cozy autumn gatherings or a fun holiday dessert that everyone will love.

Ingredients

• 1 box store bought pie dough, containing 2 sheets (see notes for GF option)
• 4 oz cream cheese, room temp
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (115g) pumpkin puree
• 1/2 tsp pumpkin pie spice
• Pinch of salt
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Step 1: Remove the pie dough from the refrigerator and let the sheets come to room temperature while you make the filling.
2. Step 2: In a bowl, mash and mix together the cream cheese and brown sugar using a fork until smooth.
3. Step 3: Mix in half of the pumpkin puree until combined, then add the remaining pumpkin puree along with the pumpkin pie spice and a pinch of salt. Stir until smooth.
4. Step 4: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
5. Step 5: Lightly dust your surface with flour and unroll one pie dough sheet. Gently smooth it with a rolling pin to remove wrinkles.
6. Step 6: Using a pumpkin-shaped cookie cutter or a homemade template, cut out pumpkin shapes. Roll out scraps to cut about 10 pumpkins per sheet.
7. Step 7: Place the cut pumpkins in the refrigerator while you cut out the second sheet.
8. Step 8: Arrange half of the pumpkins on the baking sheet, spaced evenly. Bake in batches if needed.
9. Step 9: Spoon about one tablespoon of filling onto the center of each pumpkin, leaving a small border around the edge.
10. Step 10: Beat the egg with 2 teaspoons of water. Brush the border of each filled pumpkin with the egg wash.
11. Step 11: On the remaining pumpkins, cut 4 slits to resemble pumpkin ridges (two sets of parentheses shapes).
12. Step 12: Place the vented pumpkins on top of the filled ones. Gently press edges to seal, crimp with a fork, and brush tops with egg wash.
13. Step 13: Mix cinnamon and granulated sugar in a small dish. Sprinkle about 1 teaspoon of cinnamon sugar on each pie.
14. Step 14: Bake for 12-14 minutes until golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
15. Step 15: Serve warm or at room temperature and enjoy your festive mini pumpkin hand pies!

Tips & Variations

• For a gluten-free version, use a store-bought gluten-free pie dough or make your own with almond flour and gluten-free flour blends.
• Try adding chopped pecans or raisins to the filling for extra texture and flavor.
• Use a small brush to coat the edges with egg wash for a better seal and prevent filling leaks.
• If you don’t have a pumpkin-shaped cutter, a leaf or circle cutter can also work for a simple look.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness before serving. These pies are best enjoyed fresh but freeze well if wrapped tightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling up to 2 days in advance and store it covered in the refrigerator.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone or ricotta for a slightly different texture and flavor.

Mini Pumpkin Hand Pies Recipe

Print Recipe

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4.9 from 148 reviews

Delight in these charming Mini Pumpkin Hand Pies, perfect for fall gatherings or a festive treat. Featuring a buttery pie crust filled with a creamy pumpkin and cream cheese mixture spiced with pumpkin pie spice, these hand pies are fun to make and even better to eat. The pies are shaped like pumpkins, topped with a cinnamon sugar sprinkle, and baked until golden and deliciously flaky.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: Approximately 20 mini hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Dough

• 1 box store bought pie dough, containing 2 sheets (see notes for gluten-free option)

Filling

• 4 oz cream cheese, room temperature
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (115g) pumpkin puree
• 1/2 tsp pumpkin pie spice
• Pinch of salt

Egg Wash

• 1 large egg
• About 2 teaspoons water

Topping

• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Bring Pie Dough to Room Temperature: Remove the pie dough from the refrigerator and let the sheets come to room temperature to make them easier to roll and cut.
2. Prepare Cream Cheese Mixture: In a bowl, mash and mix together the cream cheese and light brown sugar using a fork until smooth and well combined.
3. Add Pumpkin and Spices: Mix in half of the pumpkin puree into the cream cheese mixture, stirring to combine. Then add the remaining pumpkin puree along with the pumpkin pie spice and a pinch of salt. Mix until the filling is smooth and evenly seasoned.
4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
5. Roll Out Pie Dough: Lightly dust your work surface with flour. Unroll one sheet of pie dough and gently roll it out with a rolling pin to smooth out any wrinkles and ridges, taking care not to stretch the dough too thin.
6. Cut Pumpkin Shapes: Using a pumpkin-shaped cookie cutter or a homemade pumpkin template, cut out pumpkin shapes from the rolled-out dough. Re-roll scraps as needed to cut out approximately 10 pumpkins per sheet.
7. Refrigerate Dough Cutouts: Place the cut-out pumpkin shapes on a plate and refrigerate while you repeat the cutting process with the second sheet of dough.
8. Arrange Base Pies on Baking Sheet: Place half of the pumpkin dough shapes evenly spaced on the prepared baking sheet. If all shapes don’t fit, store the remainder in the refrigerator and bake in batches.
9. Fill Pies: Spoon about one tablespoon of the pumpkin and cream cheese filling into the center of each dough pumpkin, leaving a small border around the edges.
10. Prepare Egg Wash: Beat the egg with approximately 2 teaspoons of water to create an egg wash. Brush the exposed edges of the filled pumpkins with this wash to help seal the pies.
11. Create Vented Top Pies: Take the remaining pumpkin dough shapes and cut four slits on each to resemble pumpkin ridges, creating vents for steam to escape while baking.
12. Seal Mini Pies: Place the vented dough pumpkins on top of the filled ones. Gently press down the edges to seal the pies, then crimp borders with a fork. Brush the tops with egg wash to promote browning.
13. Add Cinnamon Sugar Topping: Mix the granulated sugar and ground cinnamon in a small bowl. Sprinkle about one teaspoon of this cinnamon sugar evenly over each mini pie.
14. Bake: Bake the mini pumpkin hand pies in the preheated oven for 12 to 14 minutes, or until golden brown and cooked through.
15. Cool and Serve: Let the pies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.

Notes

• For a gluten-free option, use gluten-free pie dough available at specialty stores or homemade gluten-free dough.
• The pumpkin puree can be canned or homemade pureed pumpkin.
• If you don’t have a pumpkin-shaped cookie cutter, you can make your own template out of cardboard or use a different fall-themed cutter.
• Make sure the pie dough is not too cold when rolling and cutting to prevent cracking.
• These pies can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days.

Keywords: pumpkin hand pies, mini pumpkin pies, cream cheese pumpkin pies, fall desserts, handheld pies, pumpkin treats