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These pumpkin hand pies are such a fun treat for fall. They have everything you love about a pumpkin pie in a cute and convenient pumpkin-shaped individual portion.
This pumpkin hand pie recipe is the easy way to make the quintessential sweet treat for fall. Refrigerated pie crust is cut into cute pumpkin shapes and filled with a creamy pumpkin spice puree. The result is an individual homemade pie that’s easy, convenient, and perfect for all your fall parties.
This warm and comforting treat makes a great dessert, a fun addition to your Halloween or Thanksgiving celebrations, or even a special weekend breakfast. The cute pumpkin shapes are also popular with kids, so it’s also a great treat for a holiday classroom event.
Table of Contents
Why We Love This Recipe
Perfect for Fall – With their adorable pumpkin design and creamy pumpkin filling, these treats will be your favorite new recipe for fall gatherings.
Convenient – We love that it’s so quick and easy to make these using store bought pie crust. These mini pumpkin pies are just as delicious as a homemade pumpkin pie, but much easier to transport and serve.
Versatile – Serve these treats as a dessert, a snack, or as a special treat for breakfast.
- Large eggs, divided
- Pumpkin puree
- Brown sugar
- Pumpkin pie spice, divided
- Refrigerated pie crusts
- Granulated sugar
How to Make Pumpkin Hand Pies
Step 1: Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
Step 2: On a lightly floured surface, roll out the pie crust to about ¼ inch thick and use a 3- or 4-inch pumpkin cookie cutter to cut out pumpkin shapes (you’ll want an even number). Re-roll any unused pie dough until you’ve cut as many shapes as you can and place on a parchment paper lined baking sheet.
Step 3: To make the filling, whisk 1 large egg, brown sugar, ½ teaspoon pumpkin pie spice, and pumpkin puree until combined.
Step 4: Place about 2-3 tablespoons of filling on half of the pumpkin cut outs. You may need to use more or less, depending on the size of your pies.
Step 5: Place a second pumpkin cut out on top of each of the pumpkins with filling.
Use a fork to crimp the edges of the pie crust.
Step 6: Combine 2 tablespoons of sugar with ½ teaspoon pumpkin pie spice and stir.
Step 7: Lightly beat an egg and brush the tops of the pastry crust with the egg wash.
Sprinkle the sugar and spice mixture over the top of the pies.
Step 8: With a sharp knife, cut the pumpkin curves into the pies. Cutting them curvy instead of straight will make the lines look like the ridges of a pumpkin.
Step 9: Bake for 15-20 minutes, until golden brown. Allow the pies to cool for about 5 minutes (the insides will be very hot). Enjoy!
Tips & Tricks
- You should be able to make about 5 pies with a 4-inch cookie cutter. If you’re making these as a party treat, I’d recommend making mini pies with a smaller cutter.
- If you don’t have a pumpkin shaped cookie cutter, you can use any shape you prefer. You can also use a pizza cutter or sharp knife and cut the dough into squares.
- Be careful not to overfill with the pumpkin pie filling. You’ll want to leave a border around the edge of at least 1/3 inch to ensure that you have room to seal the pies.
- If you have a favorite pie crust recipe, feel free to make your own homemade pie crust for these treats.
- Try switching this up to make other fun recipes. We love making blueberry hand pies and apple hand pies would be delicious for fall. These pies can be made with any flavor of premade pie filling. If you do use a ready-made filling, you can omit the egg, brown, sugar and spices that we used in this recipe.
These taste best if served immediately. However, if you do have leftovers, store them in an airtight container or wrap in plastic wrap. Then place thee pies in the refrigerator for up to 3-4 days. I’d recommend reheating them in the air fryer to get the crust crispy again.
I don’t recommend trying to make these ahead of time. Once you unroll the pie crusts, they start to dry out so it’s best to make them on the same day you plan to bake them.
More Pumpkin Treats
- Chocolate Pumpkin Cheesecake
- Pumpkin Oatmeal Muffins
- White Chocolate Pumpkin Truffles
- Pumpkin Pound Cake
- Easy Pumpkin Cupcakes
Pumpkin Hand Pies
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust to about ¼ inch thick and use a 3- or 4-inch pumpkin cookie cutter to cut out an even number of pumpkin shapes. Re-roll any unused dough until you’ve cut as many shapes as you can.2 refrigerated pie crusts
- To make the filling, whisk 1 large egg, brown sugar, ½ teaspoon pumpkin pie spice, and pumpkin puree until combined.2 large eggs, ⅓ cup brown sugar, 1 tsp. pumpkin pie spice, 1 cup pumpkin puree
- Place about 2-3 tablespoons of filling on half of the pumpkin cut outs. You may need to use more or less, depending on the size of your pies.
- Place a second pumpkin cut out on top of each of the pumpkins with filling.
- Use a fork to press and crimp the edges of the pie crust.
- Combine 2 tablespoons of sugar with ½ teaspoon pumpkin pie spice and stir.2 tbsp. granulated sugar, 1 tsp. pumpkin pie spice
- Lightly beat an egg and brush the tops of the pastry crust with the egg wash.2 large eggs
- Sprinkle the sugar and spice mixture over the pies.
- With a sharp knife, cut the pumpkin curves into the pies. Bake for 15-20 minutes, until golden brown.
- If you don’t have pumpkin cutters, you can cut these into any shape you like. You can even cut the dough into squares with a pizza cutter or sharp knife.
- Don’t add too much pumpkin pie filling. You’ll want to leave a border around the edge so that you have room to seal the pies.