These Mini Pumpkin Hand Pies are like little pockets of fall! With a flaky crust and sweet pumpkin filling, they make for perfect snacks or desserts.
They’re so easy to hold that you can enjoy them anywhere. I often grab one for breakfast on a busy morning. Who says pie can’t be a breakfast food? 🍂
Key Ingredients & Substitutions
Pie Crusts: I always use refrigerated pie crusts for convenience. If you’re feeling adventurous, you can make your own crust from scratch for a fresher taste. Alternatively, gluten-free pie crusts are a great option if needed.
Pumpkin Puree: Be sure to use canned pumpkin puree, not pumpkin pie filling. If you’re up for it, you can roast and puree fresh pumpkin for a richer flavor. Just make sure it’s well drained!
Spices: The combination of cinnamon, ginger, nutmeg, and cloves adds warmth. If you don’t have all of them, consider using pumpkin spice blend as a substitute. It works well and saves time!
Sugars: Brown sugar gives a nice depth to the filling, but if you prefer a lighter sweetness, you can use all granulated sugar. You could even try maple sugar for a unique twist!
How Do I Achieve Perfectly Sealed Hand Pies?
Sealing the edges of your hand pies is crucial to keep the filling from leaking out while baking. Here’s how to do it right:
- Use a fork to press down on the edges firmly. This creates a nice decorative pattern while also ensuring they are tightly sealed.
- For extra security, you could dab a little water on the edges before sealing them with the fork.
- Don’t overfill them! About 1 tablespoon is perfect. This prevents overflow and messy edges.
With these tips, your mini pumpkin hand pies will not only taste great but will look adorable too! Happy baking!
Mini Pumpkin Hand Pies
Ingredients You’ll Need:
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Granulated sugar or cinnamon sugar, for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and then 18-22 minutes of baking time. Allow for cooling before devouring these adorable mini pies. All in all, you’ll be enjoying your treats in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven is heating, line a baking sheet with parchment paper, ready for your hand pies.
2. Mix the Filling:
In a medium-sized bowl, take your pumpkin puree and add in the brown sugar, granulated sugar, ground cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix everything together until it’s smooth and well blended. This filling is what makes the pies delicious!
3. Prepare the Pie Crust:
On a lightly floured surface, roll out the refrigerated pie crusts. Using a round cookie cutter or a small bowl (about 3-4 inches) as a guide, cut out circles from the dough.
4. Fill the Dough Circles:
Take about 1 tablespoon of the pumpkin filling and place it in the center of each dough circle. Be careful not to overfill them; just the right amount ensures they’ll seal properly!
5. Create the Hand Pies:
Fold each dough circle in half, forming a half-moon shape that encloses the filling. Make sure it’s nice and snug.
6. Seal the Edges:
Use a fork to press down on the edges of the hand pies, ensuring they’re sealed well to prevent any leakage while baking.
7. Prepare the Egg Wash:
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the tops of each hand pie for a beautiful, golden finish.
8. Add Some Sweetness:
Sprinkle a little granulated sugar or cinnamon sugar on top for extra sparkle and flavor.
9. Bake the Hand Pies:
Place your hand pies on the prepared baking sheet and pop them into the oven. Bake for 18-22 minutes, or until the crust is golden brown and cooked through.
10. Cool and Serve:
Once done, take them out of the oven and let them cool on a wire rack. They can be enjoyed warm or at room temperature!
Enjoy your cute little pumpkin hand pies, perfect for a cozy fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it, scoop out the flesh, and blend it until smooth. Be sure to drain any excess moisture to prevent a watery filling.
How Do I Store Leftover Mini Pumpkin Hand Pies?
Store any leftover hand pies in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them—you’ll just want to thaw and reheat in the oven for best texture.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the pumpkin filling ahead of time. Store it in the refrigerator for up to 2 days. Just give it a good stir before using it to fill the pie crusts!
What’s the Best Way to Enjoy These Hand Pies?
These mini pumpkin hand pies are delicious on their own, but you can also serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
