Pumpkin Hand Pies

These delicious pumpkin hand pies are everything you love about a pumpkin pie in a cute and convenient pumpkin-shaped individual portion.

Course Appetizers/Party Foods, Desserts & Sweets

Cuisine American

Keyword hand pies, mini pumpkin pie, pumpkin hand pies

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 434kcal

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.