Baked Pumpkin Hand Pies

These Pumpkin Hand Pies have all the sweet, warm, and buttery notes of a traditional pumpkin pie without the stress. It's baked and coated in a pumpkin pie spice sugar.

Here are a few more hand pies to add to your rotation: Cherry Fried Pies,  Fried Apple Pies, Fried Sweet Potato Pies, Fried Strawberry Hand Pies, and Fried Peach Pies.

Latest Recipe Video:

Pumpkin pies are completely overlooked in my community because of our deep love for Sweet Potato Pie. I get it: the nostalgia runs deep to several food memories locked in our DNA.

However, when a pumpkin pie is made correctly. It can turn the most prominent skeptics into double-dippers.

The pumpkin pie filling is made with canned pumpkin puree, brown sugar, and my homemade pumpkin spice mix and nestled between a homemade pie crust.

This recipe is an homage to the pumpkin pie my dad makes every Thanksgiving for an alternative pie on the dessert table in case anybody is ready to give pumpkin pie a try and to be converted.

On the other hand, I will not try to convert you; I'm just going to leave this here for whenever you're ready to grow up and try something new.

This may become your new way of serving pumpkin pie.

Key Ingredients

Here are the ingredients for some yummy Southern pumpkin hand pies.

Canned Pumpkin Puree

Unless you love breaking down, roasting, and blending fresh pumpkins. Canned pumpkin purée will be your best friend for this recipe. I want to caution you because all pumpkin purees are not the same and be sure you do not buy canned pumpkin pie filling.

Sugars

I love blending granulated sugar and brown sugar; they create a sweet blend that pairs well with pumpkin puree.

Pumpkin Pie Spice

I don't have a set pumpkin pie spice recipe like my wife at Meikoandthedish, but I blend ground cinnamon, nutmeg, ginger, and allspice. You can use ground cloves if you cannot find allspice.

Flour

We'll be using unbleached all-purpose flour to make our flaky crust. Also, add a little to the pumpkin filling to keep it from being loose.

Eggs

One egg will be needed to make a creamy pumpkin filling, and the other will be for an egg wash. Pasture-raised or brown eggs have the best deep yellow yolks that add more flavor.

Unsalted Butter

This is how we're going to get a buttery, flaky crust! So ensure it's fresh from the fridge before adding it to the flour mixture.

How To Make Pumpkin Hand Pies

I want my baked pumpkin hand pie recipe to be fun, delicious, and not as complicated as you thought. The options are yours to make mini pumpkin pies or nice-sized hand pies. The final flavors produce a light, fragrant, and enjoyable bite.

Pie Dough:

Add flour, sugar, salt, and cinnamon, and pulse 3 times to combine.

Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.

Drizzle in water until dough ball forms (adding another tablespoonful of water if needed).

Transfer dough to a ball, cover tightly with plastic wrap and chill for at least 45 minutes.

Pumpkin Pie Filling:

In a medium bowl, combine pumpkin puree and egg.

Then mix in granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, salt, flour, and vanilla extract until smooth.

Pumpkin Pie Spice Sugar:

While the dough chills in a large bowl, combine granulated sugar, cinnamon, ginger, nutmeg, and allspice until blended.

Assemble Pies:

Preheat oven to 425°F/ 218°C. Use a rolling pin to roll the dough to ⅛ inch on a lightly floured surface; if the dough begins to crumble, knead it a few more times, then roll it out.

Use a 4 ½ inch large biscuit cutter to cut out crusts. 

Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.

Roll each crust another 1 inch in diameter; it must be large enough for the pumpkin pie filling (skip this step if you want mini pumpkin hand pies). Add 2 tablespoons of pumpkin pie filling to each dough circle.

Pull and fold the dough over, seal the edges, crimp with a fork, and set on a baking sheet with parchment paper or foil. Pies should be a half-moon shape; repeat with remaining pie crusts.

In a small bowl, beat egg and water. Then brush pies lightly with egg wash and bake for 20 minutes until golden brown.

Cool for 5 minutes before rolling pies gently in pumpkin spice sugar. Serve warm and enjoy. 

How To Store Pumpkin Hand Pies

Pumpkin hand pies are best eaten the same day but will remain fresh for 2 days in an airtight container on the counter.

To reheat pies in the microwave for 10-15 seconds or in a 400°F oven for 6-8 minutes or air fryer for 3 minutes until warm.

After the pies have cooled off, you can store them in an airtight container and freeze them for up to 3 months. Be sure to thaw them for 24 hours before using them.

If you make pumpkin hand pies ahead, you can freeze unbaked pies. Place them on a parchment-lined baking sheet and pop them into the freezer. Once the pies are frozen, transfer them to a storage bag or an airtight container for up to 1 month. Don't forget to thaw them 24 hours before cooking!

Pro Recipe Substitutions, Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders for pumpkin hand pies.

• You can fry these pumpkin pies in a skillet of 325°F/162°C oil for 45 seconds per side.
• You can use a food processor or make the pie crust by hand. You'll need a fork or pastry cutter to make your life easier.
• Libby's is my favorite canned pumpkin purée on the market.
• Only 1 tablespoon of pumpkin filling if you make mini pumpkin hand pies.
• Use a pumpkin-shaped cookie cutter to make pumpkin hand pies for adorable pumpkin hand pies.
• If you love cinnamon sugar, roll hot fried pies in some instead of using the pumpkin spice.
• You can use turbinado sugar instead of granulated sugar for the pumpkin pie sugar mixture.
• You can use puff pastry instead of making your own pie crust. Be sure to thaw it 24 hours before using.
• Feel free to use dark brown sugar instead of light brown sugar.
• You can use gluten-free flour instead of the all-purpose flour.
• You can use a store-bought pie crust instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust.

FAQs

Here are the top questions readers have about making pumpkin hand pies.

More Pumpkin Recipes

Here are some more pumpkin desserts you'll want to sink your teeth in.

• Pumpkin Spiced Churros
• Healthy Pumpkin Muffins
• Pumpkin Cheesecake Bars
• Chocolate Pumpkin Bread
• Gluten-Free Pumpkin Bread (regular flour works too)

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Get all ingredients for the pie dough and pumpkin pie filling on the counter.

Step 2: Measure everything out into individual bowls.

Step 3: Start following the recipe and get ready for the best pumpkin hand pie you've ever made!

These baked pumpkin hand pies are a comforting treat during the fall season. The flaky crust and creamy pumpkin filling make for a perfect combination that'll have your taste buds. Whether you're serving them at a festive gathering or enjoying one with a cup of coffee on a crisp fall evening, they're bound to be a hit.

Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

📖 Recipe

Baked Pumpkin Hand Pies

Kenneth Temple

These Pumpkin Hand Pies have all the sweet, warm, and buttery notes of a pumpkin pie and coated in a pumpkin pie spice sugar.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Dough Resting 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 15 persons

Calories 269 kcal

Ingredients

  

1x2x3x

Pie Dough:

• 2 ¼ cups unbleached all-purpose flour plus more for rolling
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 sticks unsalted butter cold, cut into tablespoons
• 5 tablespoons cold water
• 1 large egg beaten

Pumpkin Filling:

• 1 15 oz. canned pumpkin puree
• 1 large egg slightly beaten
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 ¼ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground all spice
• ⅛ teaspoon kosher salt
• 2 teaspoons flour

Pumpkin Spice Sugar:

• 1 cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon all spice

Instructions

 

Pie Dough:

• Add flour, sugar, salt, and cinnamon, and pulse 3 times to combine. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining. Drizzle in water until dough ball forms (adding another tablespoonful of water if needed). Transfer dough to a ball, cover tightly with plastic wrap and chill for at least 45 minutes.

Pumpkin Pie Filling:

• In a medium bowl, combine pumpkin puree and egg. Then mix in granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, salt, flour, and vanilla extract until smooth.

Pumpkin Pie Spice Sugar:

• While the dough chills in a large bowl, combine granulated sugar, cinnamon, ginger, nutmeg, and allspice until blended.

Assemble Pies:

• Preheat oven to 425°F/ 218°C. Use a rolling pin to roll the dough to ⅛ inch on a lightly floured surface; if the dough begins to crumble, knead it a few more times, then roll it out. Use a 4 ½ inch large biscuit cutter to cut out crusts.
• Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
• Roll each crust another 1 inch in diameter; it must be large enough for the pumpkin pie filling (skip this step if you want mini pumpkin hand pies). Add 2 tablespoons of pumpkin pie filling to each dough circle.
• Pull and fold the dough over, seal the edges, crimp with a fork, and set on a baking sheet with parchment paper or foil. Pies should be a half-moon shape; repeat with remaining pie crusts.
• In a small bowl, beat egg and water. Then brush pies lightly with egg wash and bake for 20 minutes until golden brown. Cool for 5 minutes before rolling pies gently in pumpkin spice sugar. Serve warm and enjoy.

Notes

Storage

Pumpkin hand pies are best eaten the same day but will remain fresh for 2 days in an airtight container on the counter.

To reheat pies in the microwave for 10-15 seconds or in a 400°F oven for 6-8 minutes or air fryer for 3 minutes until warm.

After the pies have cooled off, you can store them in an airtight container and freeze them for up to 3 months. Be sure to thaw them for 24 hours before using them.

If you make pumpkin hand pies ahead, you can freeze unbaked pies. Place them on a parchment-lined baking sheet and pop them into the freezer. Once the pies are frozen, transfer them to a storage bag or an airtight container for up to 1 month. Don't forget to thaw them 24 hours before cooking!

 

Pro Recipe Substitutions, Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders for pumpkin hand pies.

• You can fry these pumpkin pies in a skillet of 325°F/162°C oil for 45 seconds per side.
• You can use a food processor or make the pie crust by hand. You'll need a fork or pastry cutter to make your life easier.
• Libby's is my favorite canned pumpkin purée on the market.
• Only 1 tablespoon of pumpkin filling if you make mini pumpkin hand pies.
• Use a pumpkin-shaped cookie cutter to make pumpkin hand pies for adorable pumpkin hand pies.
• If you love cinnamon sugar, roll hot fried pies in some instead of using the pumpkin spice.
• You can use turbinado sugar instead of granulated sugar for the pumpkin pie sugar mixture.
• You can use puff pastry instead of making your own pie crust. Be sure to thaw it 24 hours before using.
• Feel free to use dark brown sugar instead of light brown sugar.
• You can use gluten-free flour instead of the all-purpose flour.
• You can use a store-bought pie crust instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust.

 

Nutrition

Calories: 269kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 57mgSodium: 188mgPotassium: 103mgFiber: 2gSugar: 19gVitamin A: 5121IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Keyword pumpkin hand pie, pumpkin hand pies, pumpkin hand pie recipe, fall pies

Cooked this recipe?Let me know how it was!