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Mini Pumpkin Hand Pies 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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/mini-pumpkin-hand-pies-recipe/