These mini pumpkin hand pies are like tiny hugs from fall! With a sweet pumpkin filling wrapped in a flaky crust, they’re perfect for a cozy treat or a fun snack.
Baking these little pies always makes my kitchen smell amazing! I love sharing them at gatherings, but if I’m honest, I might eat most of them myself! 😄
Key Ingredients & Substitutions
Pie Crusts: I recommend using refrigerated pie crusts for convenience. However, you can make your own crust if you prefer! A homemade crust with butter gives a great flavor.
Pumpkin Puree: Canned pumpkin works well here. You can substitute it with homemade pumpkin puree if you roast and blend your own pumpkin, but make sure it’s not too watery.
Sugars: Brown sugar adds depth, while granulated sugar gives sweetness. You can use all brown sugar for a more caramel-like flavor or swap them with coconut sugar for a healthier alternative.
Spices: Ground spices make these pies sing! If you’re out of ginger or cloves, you can use pumpkin pie spice instead for a pre-mixed option.
What’s the Best Way to Seal the Hand Pies?
Sealing the pies is crucial to prevent leaks during baking. Here’s how to do it:
- After placing the filling, fold the dough over gently to create a half-moon shape.
- Press the edges together firmly, ensuring no filling spills out.
- Use a fork to crimp the edges, which not only seals them but also adds a nice touch.
Taking your time with these steps will help you achieve perfect hand pies that stay together during baking! Remember, if you accidentally poke a hole, it’s okay. Just adjust the filling amount a bit on that one.
Mini Pumpkin Hand Pies
Ingredients You’ll Need:
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar, packed
- 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, beaten (for egg wash)
- Granulated sugar, for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 20-25 minutes for baking, so you can have these tasty mini pumpkin hand pies ready in around 40-45 minutes. Perfect for a quick snack or dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). Don’t forget to line a baking sheet with parchment paper—it makes cleanup a breeze!
2. Prepare the Filling:
In a medium bowl, mix together the canned pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract. Stir it all until it’s well combined. This is where your kitchen starts to smell like fall!
3. Cut Out Dough Circles:
Unroll the refrigerated pie crusts onto a lightly floured surface. Use a 3 to 4-inch round cookie cutter or glass to cut out circles from the dough. Try to get as many circles as you can from each crust!
4. Fill the Dough Circles:
Place about 1 to 2 teaspoons of the pumpkin filling in the center of each circle. Make sure not to overfill, or the filling will spill out while baking.
5. Seal the Hand Pies:
Fold the dough circle over to form a half-moon shape and press the edges together firmly. To make sure they stay sealed, use the tines of a fork to crimp the edges. This also gives a nice touch to your pies!
6. Prepare for Baking:
Transfer your prepared hand pies to the baking sheet. Brush the tops with the beaten egg wash to give them a beautiful golden color when baked. Finally, sprinkle some granulated sugar on top for a sparkly finish.
7. Bake Them Up:
Place the baking sheet in the oven and bake the hand pies for about 20-25 minutes, or until the crust is golden brown and cooked through. Keep an eye on them, as ovens can vary!
8. Cool and Serve:
Once baked, remove the hand pies from the oven and let them cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely. Serve them warm or at room temperature. They’re great on their own or with a dusting of powdered sugar or a dollop of whipped cream!
These mini pumpkin hand pies are perfect for fall, bursting with cozy spices wrapped in flaky, buttery crust. Enjoy every little bite!
Can I Use Frozen Pie Crusts?
Absolutely! Frozen pie crusts work just as well. Just thaw them in the fridge overnight or at room temperature for about 30 minutes before use. Follow the same steps for cutting and filling.
What Can I Substitute for Canned Pumpkin Puree?
If you don’t have canned pumpkin puree, you can make your own by cooking fresh pumpkin. Just roast it until tender, scoop out the flesh, and blend until smooth. Make sure it’s well-drained to avoid excess moisture!
How Do I Store Leftovers?
Store any leftover mini pumpkin hand pies in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick fix!
Can I Make These Hand Pies Vegan?
Yes! You can make these hand pies vegan by using a plant-based pie crust and replacing the egg wash with a mixture of non-dairy milk and a bit of maple syrup for a shiny finish.
