If you’re searching for the ultimate autumn treat that’s equal parts adorable and delicious, Pumpkin Hand Pies are the answer! These warmly spiced pastries wrap creamy pumpkin filling in buttery, golden crusts for the perfect grab-and-go dessert. Whether you want to wow guests at a fall gathering or simply make your afternoon coffee a little cozier, these hand pies are irresistibly inviting. Plus, with their miniature size, they’re just right for sharing (or for not sharing—you won’t judge!).

Ingredients You’ll Need

This recipe calls for just a handful of classics, but together they create pure fall magic. Each ingredient plays a key role, from making the crust perfectly crisp to giving the filling its signature flavor. Here’s what you’ll need—and why you need it:

Refrigerated pie crusts: The secret shortcut to flaky, golden pastry without hours of work. You’ll want two for this recipe.
Pumpkin purée: Because no pumpkin hand pie is complete without this velvety, naturally sweet star ingredient.
Brown sugar: Adds a deep, molasses-rich sweetness that compliments the pumpkin beautifully.
Pumpkin pie spice: This fragrant blend of cinnamon, nutmeg, ginger, and cloves delivers all the cozy autumn flavor you crave.
Vanilla extract: Just a splash rounds out the spices and gives the filling a wonderful, mellow aroma.
Salt: Just a pinch enhances the sweetness and makes the spices pop.
Egg: Brushed on top for that irresistible glossy, golden finish.
Milk: Whisked with the egg for the perfect egg wash. Use any milk you like!
Coarse sugar (optional): Sprinkle over the hand pies for a sparkling, bakery-style crunch.

How to Make Pumpkin Hand Pies

Step 1: Mix the Pumpkin Filling

Begin by combining the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt in a medium bowl. Whisk or stir with energy until everything looks perfectly smooth and blended. This silky mixture will have your kitchen already smelling like a fall festival, and you’ll see those rich autumn colors come together in the bowl.

Step 2: Prep the Pie Crust

Roll out both refrigerated pie crusts on a lightly floured surface to keep them from sticking. Grab a cookie cutter or even the rim of a drinking glass and cut out circles about 3 to 4 inches wide. Not only does this size make the perfect hand-held snack, but you’ll end up with those lovely bakery-style Pumpkin Hand Pies that always impress.

Step 3: Fill and Seal the Pies

Arrange half of your dough circles on the prepared baking sheet. Scoop about a tablespoon of pumpkin filling onto the center of each circle, leaving a tidy little border around the edges. Use a finger to brush the edges of each circle with a bit of water—this helps the top crust stick. Place the remaining circles on top and press the edges with a fork for a charming rustic seal. Don’t forget to cut a tiny slit in the top of each pie for steam to escape.

Step 4: Add the Finishing Touches

Whisk together your egg and milk for the ultimate glossy egg wash. Brush this mixture lightly over each hand pie. If you love a hint of extra crunch and sparkle, sprinkle coarse sugar over the tops as well. This step guarantees your Pumpkin Hand Pies bake up gorgeously golden and bakery-worthy.

Step 5: Bake to Perfection

Pop the baking sheet into your preheated 375°F oven and bake for 18 to 22 minutes, until the pies are puffed and beautifully golden brown. The smell will tell you when they’re ready! Let them cool for a few minutes before enjoying—warm but not piping hot is just perfect for the best bite.

How to Serve Pumpkin Hand Pies

Garnishes

The beauty of Pumpkin Hand Pies is in their simplicity, but a little garnish can take them over the top. Try dusting them with powdered sugar just before serving, or drizzle with a vanilla glaze for a pretty (and extra sweet) finish. If you’re feeling extra festive, a tiny dollop of whipped cream or even a sprinkle of cinnamon makes each pie feel special.

Side Dishes

Pair these hand pies with a big mug of hot cider, a creamy latte, or even a scoop of vanilla ice cream if you’re going for true dessert decadence. They also shine alongside a crisp autumn salad for brunch, or just as a cozy snack with a steaming cup of tea on a blustery afternoon.

Creative Ways to Present

If you’re making Pumpkin Hand Pies for a gathering, stack them in a rustic basket lined with a plaid napkin, or arrange them on a cake stand for a pretty centerpiece. For party favors, tuck each pie into a parchment sleeve tied with twine for guests to take home—a charming treat that’s as delightful to give as it is to receive.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I’ll be surprised!), store your Pumpkin Hand Pies in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator, where they’ll stay tasty for about four days. Just be sure to cool them completely before sealing them up, so the crust stays crisp.

Freezing

Pumpkin Hand Pies freeze beautifully, making them perfect for prepping ahead! Place fully cooled pies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container. They’ll keep well for up to two months. When a craving hits, you’ll be just minutes away from homemade comfort.

Reheating

To serve your Pumpkin Hand Pies warm and flaky, pop them in a 350°F oven or toaster oven for 5 to 10 minutes. Avoid microwaving, as it can make the crust soggy. For frozen pies, no need to thaw—just add a couple extra minutes in the oven until heated through.

FAQs

Can I make Pumpkin Hand Pies vegan?

Absolutely! Use plant-based pie crust (widely available at most supermarkets), and for the egg wash, brush the tops with non-dairy milk or a little maple syrup instead. You can also top with your favorite vegan icing or glaze after baking.

Can I use homemade pie crust instead of store-bought?

Definitely! If you have a cherished pie crust recipe, it will work wonderfully here. Homemade dough adds a touch of extra love and flavor, although store-bought is convenient and still delivers a flaky result.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, make your own by mixing ground cinnamon, ginger, nutmeg, and a pinch of cloves or allspice. It’s easier than you might think and tastes just as delightful in Pumpkin Hand Pies!

Can I make Pumpkin Hand Pies ahead of time?

Yes! You can assemble the pies and store them unbaked in the refrigerator for up to 24 hours, or even freeze them before baking. Bake from frozen, adding a few extra minutes to the oven time for a fresh-baked treat whenever you please.

How do I keep the filling from leaking out?

To avoid leaks, be sure not to overfill the pies—about one tablespoon is perfect. Always seal the edges firmly with a fork, and don’t skip the steam vent on top. These steps help each pie hold its shape (and its delicious pumpkin filling) while baking.

Final Thoughts

Pumpkin Hand Pies are everything you want in a fall dessert: easy, fun, portable, and packed with cozy flavor. There’s nothing quite like the joy of pulling a tray of these golden pockets from the oven, so I hope you’ll try them this season. Happy baking, and enjoy every warm, flaky bite!

Pumpkin Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 10 to 12 hand pies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the flavors of fall with these delicious pumpkin hand pies. Perfectly spiced pumpkin filling encased in a flaky pastry crust, these hand pies are a delightful treat for any autumn gathering.

Ingredients

Scale

Pumpkin Filling:

3/4 cup pumpkin purée
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Crust and Assembly:

1 (14 oz) package refrigerated pie crusts (2 crusts)
1 egg (for egg wash)
1 tablespoon milk
coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the filling: In a medium bowl, mix together the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
Roll out the dough: Roll out the pie crusts and cut into circles. Place half of the rounds on the baking sheet.
Add filling: Spoon pumpkin filling onto each round, top with remaining dough circles, seal edges, and cut slits on top.
Brush with egg wash: Whisk together the egg and milk, then brush over the pies. Sprinkle with coarse sugar.
Bake: Bake for 18 to 22 minutes until golden brown. Cool before serving.