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These Pumpkin Hand Pies are the cutest way to bring the cozy flavor of pumpkin pie to any gathering. With a creamy spiced filling tucked inside a tender flaky pastry and finished with sparkly sugar, these handheld desserts are a real crowd-pleaser during the holidays and beyond.
Every time I make these, people light up at how cute they are—my kids like to help crimp the edges and sprinkle on the sugar.
Ingredients
- Refrigerated pie crusts: One package of two crusts makes things simple and guaranteed flakiness Buy a quality brand for a buttery taste
- Pumpkin puree: Unsweetened variety gives you full control of sweetness Look for bright orange color and smooth texture
- Brown sugar: Packed in for warmth and molasses notes Choose a soft and fresh bag for the best results
- Heavy cream: Adds silky richness to the filling Go for one with high butterfat for extra creaminess
- Pumpkin pie spice: The heart of the whole dessert Find a blend with cinnamon nutmeg ginger and cloves for balance
- Kosher salt: Boosts all the flavors in the filling Use fine salt so it dissolves evenly
- Egg: Used for sealing and giving golden shine Opt for farm fresh if possible
- Water: Thins the egg wash for easy brushing Filtered water is best if your tap water has a strong taste
- Coarse sanding sugar or turbinado sugar: Optional but adds sparkle and crunch Choose big glistening crystals
Step-by-Step Instructions
- Prepare the Oven and Baking Sheets:
- Preheat your oven to four hundred degrees Fahrenheit Line two large baking sheets with parchment to prevent sticking and set them aside where you can reach them easily
- Roll Out the Pie Crusts:
- Lightly flour your work surface Unroll the pie crusts gently Use your rolling pin to even out creases but do not roll so thin that the dough tears
- Cut Pumpkin Shapes:
- Use a three to four inch pumpkin shaped cookie cutter to cut out pumpkins from the dough Lay them onto your prepared sheets Carefully gather any scraps re-roll once and cut out more pumpkins Aim for sixteen to twenty cutouts Cooling them in the refrigerator while you work helps the pastry bake up tender
- Make the Pumpkin Filling:
- Combine pumpkin puree brown sugar heavy cream one teaspoon of pumpkin pie spice and kosher salt in a medium bowl Whisk until completely smooth and creamy
- Fill the Pumpkins:
- Take one tray of cutouts out of the refrigerator Spoon two to three tablespoons of the filling onto the center of each shape Be sure to keep a one third inch border so you can seal them later
- Prep the Top Crusts and Add Details:
- Remove the second tray of pumpkin shapes Use a sharp paring knife to carefully cut four curved slits on each piece to mimic pumpkin ridges
- Seal and Crimp:
- Lightly beat the egg with one teaspoon of water in a small bowl This is your egg wash Use a pastry brush to spread the egg wash around the borders of the filled pumpkins Top each one with a second pumpkin shape Match up the edges Gently press all around and then use the tines of a fork to crimp and secure the seal
- Add Sparkle:
- Brush the tops with the remaining egg wash Stir together coarse sugar and half a teaspoon of pumpkin pie spice Sprinkle generously over each pie for a sparkling finish
- Bake:
- Slide your trays into the oven Bake for fifteen to twenty minutes Keep an eye on the edges If they begin to brown too quickly lay strips of foil over them to protect the delicate parts especially the stems
- Cool and Serve:
- Leave the pies on the baking sheet for five minutes for the filling to settle before transferring to a cooling rack Enjoy warm or at room temperature
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My favorite part is the moment I open the oven and buttery sweet pumpkin spice fills the kitchen My youngest loves the sugar crunch and has declared these her favorite holiday treat
Storage Tips
Let your pumpkin hand pies cool to room temperature before packing them in an airtight container Store them in the refrigerator for up to four days For best texture reheat at three hundred fifty degrees Fahrenheit for just a few minutes in the oven or air fryer to crisp up the pastry
Ingredient Substitutions
You can swap refrigerated crust for homemade pie dough if you have time If you are out of brown sugar try coconut sugar or a little maple syrup For dairy free use coconut cream instead of heavy cream and brush with plant based milk instead of egg
Serving Suggestions
Arrange the cooled hand pies on a festive platter with a little extra pumpkin pie spice dusted over the top Serve alongside apple cider or coffee for a dessert bar Or pop them into lunchboxes as a cheerful autumn surprise
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Historical Note
Pumpkin pie has been an American classic since colonial times but the hand pie version makes it portable and less messy Perfect for potlucks I first saw this idea at a fall market in Vermont and never looked back
Recipe FAQs
- → How do I keep the crust flaky?
Be gentle when rolling the dough and avoid overworking it to maintain the flakiness. Keeping ingredients cold also helps.
- → Can I use homemade pie dough?
Yes, homemade dough works well and offers a personalized texture and flavor to your hand pies.
- → What prevents the filling from leaking out?
Leave a border around the filling and firmly press the edges with a fork to seal the pies before baking.
- → Can these be made ahead of time?
Yes, assemble and freeze unbaked pies. Bake from frozen after a quick egg wash and sugar sprinkle for best texture.
- → Are they best served warm or cold?
They're delicious both ways, but warming them brings out the flavors and maintains a crisp crust.