Description
Delicious and easy-to-make Pumpkin Hand Pies that are perfect for fall and Thanksgiving treats. These mini pies are filled with a flavorful pumpkin mixture and topped with a sweet cinnamon sugar blend.
Ingredients
Filling:
- 1 cup canned pumpkin purée
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 large egg (for filling)
Crust and Topping:
- 2 refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tbsp milk
- 2 tbsp granulated sugar (for topping)
- 1/2 tsp cinnamon (for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the filling: In a medium bowl, mix the pumpkin purée, brown sugar, pumpkin pie spice, salt, vanilla, and 1 egg until smooth.
- Prepare the crust: Unroll the pie crusts on a lightly floured surface and cut into rounds. Place half of the rounds on the baking sheet.
- Add filling: Spoon pumpkin filling onto each round. Top with another round and seal edges with a fork.
- Brush with egg wash: Whisk the second egg with milk and brush over the pies.
- Add topping: Mix sugar and cinnamon, then sprinkle over each pie.
- Bake: Bake for 18–22 minutes until golden brown. Cool slightly before serving.
Notes
- Serve with whipped cream or maple glaze.
- Pies freeze well after baking; reheat before serving.
