As the crisp autumn air sets in and pumpkin season is in full swing, there’s no better way to celebrate than with a batch of delightful Pumpkin Hand Pies. These mini pies are adorable and bursting with the warm flavors of pumpkin and spices. They’re perfect for sharing at fall gatherings or as a cozy dessert at home. Follow this simple recipe to create a batch of these delicious treats!
Ingredients:
- 1 (2-count) package refrigerated pie crust
- 1 cup pumpkin puree
- ⅓ cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 ½ teaspoon pumpkin pie spice, divided use
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons coarse sugar (optional)
Instructions:
- Preheat your oven to 400°F. Line two large baking sheets with parchment paper and set them aside.
- Gently unroll the pie crusts onto a lightly floured surface. Using a rolling pin, gently roll out the dough to remove any creases, being careful not to roll too thin.
- Using a 3 ½-inch pumpkin-shaped or similar cookie cutter, cut out as many shapes as possible from each pie crust. You should get about nine pumpkin cutouts from each roll, making 18. Place the cutouts on the prepared baking sheets and refrigerate them while you prepare the filling. If needed, re-roll the scraps to cut out more shapes.
- In a medium bowl, combine 1 cup of pumpkin puree, ⅓ cup of packed light brown sugar, 2 tablespoons of heavy cream, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt. Mix until well blended.
- Remove the pumpkin cutouts from the refrigerator. Place about 2 tablespoons of pumpkin filling in the center of 9 of the cutouts, leaving a ⅓-inch border around the edges.
- Using a small knife, cut four curved slits in the remaining 9 cutouts to resemble pumpkin ridges.
- In a small bowl, lightly beat the egg with a splash of water to create an egg wash. Brush the edges of the filled pumpkins with the egg wash. Place the cut-out tops over the filling, matching the edges. Lightly press the seams together with your fingers, then crimp the edges with a fork to seal.
- Brush the tops of the pies with the remaining egg wash. If desired, mix the coarse sugar with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the tops for extra sweetness and spice.
- Bake the hand pies in the oven for 15-20 minutes or until the crusts are golden brown. Allow the pies to rest on the baking sheet for 5 minutes before serving.
Serve these delightful Pumpkin Hand Pies warm or at room temperature. They are perfect for a cozy dessert, a festive party treat, or a special breakfast. Pair them with a cup of hot cider or your favorite fall beverage for the ultimate autumn experience.
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