These mini pumpkin hand pies are cute and oh-so-tasty! Filled with a spiced pumpkin mix, they have a flaky crust that’s perfect for snacking.
Making these little treats is a breeze! I love popping them in the oven and enjoying the delicious smell that fills my kitchen. Who can resist a warm pie? 😊
Key Ingredients & Substitutions
Pie Crust: Using refrigerated pie crust makes this recipe quick and easy, but homemade crust can be more flavorful. If you’re gluten-free, look for a gluten-free pie crust option.
Pumpkin Puree: Canned pumpkin puree is the easiest. If you have fresh pumpkin, you can cook and puree it at home, just make sure to remove excess moisture.
Spices: Pumpkin pie spice is essential for that warm flavor. You can substitute with a mix of cinnamon, nutmeg, and ginger. Feel free to add more cinnamon if you’re a cinnamon lover!
Cream Cheese: This is optional, but it adds creaminess. You can skip it for a lighter filling, or use ricotta cheese for a different texture.
How Do I Ensure My Hand Pies Are Perfectly Sealed?
Sealing your hand pies is crucial to keep the filling inside during baking. Start by pressing the edges gently together after folding. The fork crimping adds extra security. Here’s what to do:
- Use a fork to press down all around the edges, making sure it’s well-sealed.
- Make sure not to overfill; a tablespoon of filling is usually just right to prevent overflow during baking.
- Always cut a small slit on top to let steam escape, which helps keep the crust crispy.
With these tips, you’ll have perfectly sealed and tasty hand pies every time!
Mini Pumpkin Hand Pies
Ingredients You’ll Need:
For The Pie Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
For The Pumpkin Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened (optional, for creamier filling)
For The Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon (for topping)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Including the cooling time, you’re looking at about 45 minutes total. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper to make cleanup easy.
2. Make the Pumpkin Filling:
In a mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, ground cinnamon, a pinch of salt, vanilla extract, and cream cheese if you choose to use it. Mix everything together until it’s smooth and creamy—this is going to be delicious!
3. Prepare the Pie Crust:
On a lightly floured surface, roll out the pie crusts. Use a round cookie cutter, about 3 to 4 inches in diameter, to cut out as many circles as you can from the dough. Gather the leftover scraps and re-roll to cut out more circles.
4. Fill the Hand Pies:
Take one of the dough circles and place about a tablespoon of the pumpkin filling in the center. Be careful not to overfill—too much filling can make it hard to seal!
5. Fold and Seal:
Now fold the dough over to create a half-moon shape. Press the edges together gently, then use the tines of a fork to crimp the edges and make sure they’re sealed well.
6. Prepare for Baking:
Transfer the hand pies to your prepared baking sheet. Brush each pie lightly with the beaten egg to give them a nice golden color when they bake.
7. Sprinkle with Cinnamon Sugar:
Mix together the granulated sugar and cinnamon, then sprinkle it generously on top of the hand pies. This will add a lovely sweetness and crunch!
8. Cut Slits:
Using a small knife, cut a slit or two on the top of each hand pie. This allows steam to escape while they bake, keeping the crust crisp.
9. Bake to Perfection:
Pop the baking sheet into the oven and bake for about 20-25 minutes, or until the crust is golden brown and fully cooked.
10. Cool and Enjoy:
Once they’re baked, carefully remove the hand pies from the oven and let them cool slightly on the baking sheet. Then transfer them to a wire rack to cool completely, or enjoy them warm!
Enjoy your delightful mini pumpkin hand pies with a cup of tea or coffee! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can cook and puree it yourself. Just be sure to remove any excess moisture for the best texture. One small pumpkin typically yields about 1 cup of puree.
How Should I Store Leftover Hand Pies?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, place them in the refrigerator for up to a week or freeze them for up to 3 months. Just reheat in the oven to maintain crispness!
Can I Make the Filling Ahead of Time?
Yes! You can prepare the pumpkin filling a day in advance. Just cover it tightly in the refrigerator. When you’re ready to assemble the pies, give it a good stir before using.
What Can I Substitute for the Cream Cheese?
If you want to avoid cream cheese, you can simply skip it for a lighter filling. Alternatively, you can use mascarpone or ricotta cheese for a similar creamy texture, though the flavor will vary a bit!
