Pumpkin Hand Pie Recipe
Skip the traditional pumpkin pie this year, and make these hand pies that are a breeze to serve and can be eaten without a fork!
Ingredients
Pie Crust
Pumpkin Pie Filling
- 1 cup pumpkin puree (250 grams)
- 1 large egg
- ½ cup packed light or dark brown sugar (100 grams)
- 1 ½ teaspoons pumpkin pie spice
Egg Wash
- 1 large egg
- 1 tablespoon milk (15 ml)
Pumpkin Spice Icing
- 1 ½ cups powdered sugar (180 grams)
- 2 to 3 tablespoons milk
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- To prepare the pie crusts: On a lightly floured surface, roll the pie crusts to ⅛” thickness. (Make sure not to roll them any thicker than ⅛”, if they’re too thick they won’t seal as easily and can pop open while baking.)2 homemade pie crusts
- Using a 5-inch cookie cutter, cut out 16 circles from the pie crusts, rerolling any scrap pieces of dough as needed. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill while you make the filling.
- To make the pumpkin pie filling: Add the pumpkin puree, egg, brown sugar, and pumpkin pie spice to a large mixing bowl and whisk until fully combined.1 cup pumpkin puree, 1 large egg, ½ cup packed light or dark brown sugar, 1 ½ teaspoons pumpkin pie spice
- To assemble and bake the hand pies: Remove the baking sheets with the pie crust circles from the refrigerator. Spoon 1 ½ tablespoons of pumpkin pie filling into the center of one of the pie crusts (I like to use a 1 ½ tablespoon cookie scoop to make this easier). Use a pastry brush (or your finger) to brush some of the egg wash around the edge of one half of the pie crust circle, fold the dough over, press it together with your fingers, then crimp the edges of the pie crust with a fork. Continue filling all of the pie crust circles, folding, and sealing them.
- Once all of the pies are assembled, transfer the baking sheets back to the fridge and chill for 10 to 15 minutes.
- To make the egg wash: Add the egg and milk to a separate small mixing bowl and lightly whisk or beat with a fork until fully combined.1 large egg, 1 tablespoon milk
- Remove the baking sheets with the pies from the fridge. Using a pastry brush, brush the top of each pie with the egg wash, then cut 3 slits in the top of each one. If needed, re-crimp the edges of each one with a fork to make sure they’re fully sealed.
- Bake for 20 to 25 minutes or until the pies are golden brown on top (I prefer to bake mine closer to 25 minutes). Remove from the oven and set aside to cool slightly, about 15 minutes.
- To make the pumpkin spice icing: Add the powdered sugar, 2 tablespoons of milk, pumpkin pie spice, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thick, add ½ teaspoon of milk at a time as needed (I typically add an additional 2 teaspoons of milk). You want the icing to be thin enough to dip the pies into, but thick enough to stay on the pies.1 ½ cups powdered sugar, 2 to 3 tablespoons milk, 1 teaspoon pumpkin pie spice, ½ teaspoon pure vanilla extract
- Dip the top of each pie into the icing and transfer back to the baking sheets to allow the icing to harden. If you have any icing leftover, you can dip the top of each pie in it again.
Video
Notes
Storage Instructions: Pies may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Pies will freeze well for 2 to 3 months. Thaw to room temperature before serving.