Cozy Homemade Pumpkin Hand Pies Recipe: Fall’s Sweet Comfort

Crisp autumn afternoons beckon for a delightful pumpkin hand pies adventure that fills your kitchen with warmth and nostalgia.

Sweet aromas drift through the house, promising comfort in every delicate bite.

Compact and perfectly portioned, these handheld treats offer a delicious twist on traditional pie.

Delicate pastry envelops rich, spiced pumpkin filling that melts in your mouth.

Each golden-edged morsel delivers a symphony of seasonal flavors that dance across your palate.

Minimal effort yields maximum satisfaction with this charming dessert that celebrates fall’s most beloved ingredient.

Whip up these irresistible hand pies and watch smiles bloom around your table.

Mini Pumpkin Pies: Seasonal Stars

• Craft Bite-Sized Delights: Mini pumpkin pies transform traditional dessert into adorable, portable treats perfect for parties, gatherings, or sweet personal indulgence.
• Simplify Baking Process: No complicated techniques required, making these mini pies accessible for bakers of all skill levels, from beginners to seasoned home cooks.
• Customize with Ease: Swap spices, add different toppings, or experiment with crust designs to make these mini pies uniquely yours, sparking creativity in the kitchen.
• Crowd-Pleasing Comfort: Compact size ensures everyone gets their own individual pie, eliminating sharing conflicts and providing a delightful personal dessert experience.

What Goes Into Mini Pumpkin Pies

• Pie Crusts: Delicate pastry sheets that provide a tender and flaky base for the mini pumpkin pies.
• Pumpkin Puree: Smooth and creamy pumpkin that serves as the primary flavor and filling for these bite-sized desserts.

• Brown Sugar: Adds a rich, deep sweetness and helps create a caramel-like undertone in the filling.
• Pumpkin Pie Spice: A warm blend of spices that brings classic autumn flavors to the mini pies.
• Salt: Enhances and balances the overall sweet flavor profile of the dessert.

• Heavy Cream: Provides richness and helps create a smooth, creamy texture in the filling.
• Egg, Water: Creates an egg wash that gives the pie crust a beautiful golden sheen and helps seal the edges.
• Granulated Sugar: Adds a sweet, sparkling finish to the top of the mini pies.

Baking Mini Pumpkin Pies Easily

Step 1: Warm Up the Oven

Preheat the oven to 400°F.

Cover baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step 2: Smooth Out the Pastry

Gently roll out pie crusts on a clean surface, carefully removing any wrinkles or folds to ensure even baking.

Step 3: Create Cute Pie Shapes

Use a 3-4 inch round cookie cutter to cut adorable pumpkin-shaped pie bases.

Place the cut shapes on a plate and refrigerate to keep them firm.

Step 4: Whip Up the Delicious Filling

• Canned pumpkin puree
• Brown sugar
• Heavy cream
• Pumpkin pie spice
• Pinch of salt

Stir until the mixture is smooth and well-blended.

Step 5: Fill the Pie Bases

Spoon 2-3 tablespoons of pumpkin filling onto each pastry shape, leaving a small border around the edges for sealing.

Step 6: Top with Ventilated Crusts

Cut small slits or decorative patterns in the top crusts to allow steam to escape during baking.

Step 7: Create a Golden Seal

Whisk together an egg wash by mixing egg with a splash of water.

Brush the edges of the bottom crusts with the egg mixture.

Step 8: Crimp and Close

Place the vented top crusts over the filled bottoms.

Use a fork to press and seal the edges, creating a beautiful crimped border.

Step 9: Add Final Touches

Brush the tops of the hand pies with egg wash.

Sprinkle with a mixture of granulated sugar and additional pumpkin pie spice for extra flavor and shine.

Step 10: Bake and Enjoy

Bake the hand pies for 15-20 minutes until they turn a gorgeous golden brown.

Let them rest for 5 minutes before serving to allow the filling to set.

Pumpkin Pie Tips for Mini Perfection

• Refrigerate pie dough for at least 30 minutes before rolling to prevent shrinking and ensure a flaky texture.
• Use a sharp cookie cutter and press straight down without twisting to get clean, uniform mini pie shapes.
• Drain excess liquid from canned pumpkin to prevent soggy crusts and maintain a rich, concentrated flavor.
• Apply egg wash gently with a pastry brush for a glossy, golden-brown finish that looks professionally baked.
• Leave a small border around filling edges and avoid overfilling to keep mini pies neat and prevent leaking during baking.

Mini Pies: New Flavor Ideas

• Gluten-Free Option: Replace traditional pie crust with almond flour or gluten-free pastry dough for those with wheat sensitivities.
• Vegan Version: Swap egg wash with plant-based milk, use coconut cream instead of dairy cream, and replace butter with coconut oil in crust.
• Low-Sugar Alternative: Substitute brown sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining sweet flavor.
• Dairy-Free Adaptation: Use coconut cream or oat milk instead of regular cream, ensuring lactose-intolerant individuals can enjoy the mini pies.

Serving Up Mini Pumpkin Pies

• Cozy Autumn Companion: Pair these mini pumpkin pies with a warm mug of spiced apple cider or creamy chai tea for the ultimate fall comfort experience.
• Sweet Gathering Delight: Serve at family gatherings or friendsgiving as a cute dessert centerpiece that guests can easily grab and enjoy without needing plates.
• Creative Garnish Magic: Top each mini pie with a dollop of whipped cream, sprinkle of cinnamon, or tiny candied pecan for extra visual appeal and flavor boost.
• Portable Picnic Treat: Pack these adorable hand pies in a cute basket for outdoor autumn picnics, perfect for enjoying crisp fall weather with delicious bite-sized desserts.

Mini Pumpkin Pies: How to Store

• Store leftover mini pumpkin pies in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual pies tightly in plastic wrap, then aluminum foil. Freeze for 1-2 months. Prevent freezer burn by removing excess air.
• Thaw frozen pies in refrigerator overnight. Warm at 350F for 8-10 minutes until heated through. Crisp crust by placing directly on oven rack.
• Reheat room temperature pies for 15-20 seconds. Avoid overheating to maintain crispy texture. Use low power setting for best results.

FAQs

• Are mini pumpkin pies difficult to make?

These mini pies are surprisingly easy! The process involves simple steps like cutting pie crust shapes, mixing a quick filling, and using basic kitchen tools like a cookie cutter and fork.

• Can I make these mini pies ahead of time?

Yes! You can prepare the pie shapes and filling in advance, then assemble and bake when ready. They’re perfect for prepping before a gathering or holiday event.

• What type of pie crust works best?

Store-bought refrigerated pie crusts work perfectly and save time. If you prefer, homemade pie crust can also be used – just ensure it’s rolled thin and can be easily cut into shapes.

Pumpkin Hand Pies Recipe

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4.7 from 34 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Spiced Pumpkin Hand Pies deliver autumn’s warmth in portable, golden pastry pockets packed with rich seasonal flavors. Crisp edges and creamy filling invite sweet memories of harvest celebrations, drawing hungry friends close for delightful shared moments.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree
• 2 refrigerated pie crusts
• 1 egg

Filling Ingredients:

• 1/3 cup packed brown sugar
• 2 tablespoons heavy cream
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

Topping Ingredients:

• 2 tablespoons coarse sanding sugar
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon water

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Instructions

1. Warm the oven to 400°F and arrange parchment paper on baking sheets for smooth release.
2. Gently smooth out pie crusts, eliminating any visible wrinkles or folds.
3. Use a 3-4 inch circular cutter to create precise pumpkin-shaped pastry rounds, then refrigerate to maintain shape.
4. Combine pumpkin puree with brown sugar, heavy cream, warming spices, and a hint of salt in a smooth, consistent mixture.
5. Carefully spoon 2-3 tablespoons of pumpkin filling onto each pastry round, maintaining a clean border for sealing.
6. Craft small decorative vents on top crusts to allow steam escape during baking.
7. Create an egg wash by whisking egg with water, then delicately brush along pastry edges for a golden seal.
8. Position vented top crusts over filled rounds, pressing edges together using fork tines to create decorative crimped borders.
9. Generously brush tops with egg wash, then sprinkle with a delicate combination of sugar and aromatic spices.
10. Bake for 15-20 minutes until achieving a rich, golden-brown color, then allow mini pies to rest and set for 5 minutes before serving.

Notes

• Adjust Thickness carefully when rolling pie crusts to ensure even baking and prevent cracking.
• Choose Fresh pumpkin puree for richer, more authentic flavor compared to canned alternatives.
• Try Spices by adding nutmeg or cardamom to enhance the traditional pumpkin pie taste profile.
• Freeze Extra mini pies for quick desserts, storing them in airtight containers up to one month before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 203 kcal
• Sugar: 14 g
• Sodium: 154 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 55 mg