There’s something about Mini pumpkin hand pies that feels like a warm hug in pastry form. I still remember the first time I rolled out those buttery crusts and saw the glossy orange filling peek through—fragrant steam rising as they baked. After multiple test batches, I discovered that chilling the assembled pies for ten minutes really sharpens their edges and keeps the filling from leaking. These bite-sized treats offer sweet spice, crackling sugar tops, and just the right mild chew in every fork-free mouthful.
Why You’ll Love Mini pumpkin hand pies
- Flaky, handheld crust that stays crisp around the edges
- Silky pumpkin-spice filling with tender texture inside
- Easy to scale up for a crowd or halve for two
- Rooted in autumnal tradition—perfect nod to harvest festivities
A Little Background
I first experimented with these when crisp fall mornings had me craving something cozy for breakfast. The idea of turning classic pumpkin-pie flavors into petite, on-the-go packages came after I tried folding too much filling into a single large pie and ended up with a soggy center. Breaking the filling into mini hand pies not only speeds up bake time but gives that perfect ratio of crust to custard in one bite.
Key Ingredients for Mini pumpkin hand pies
- Refrigerated pie crusts (2 sheets): provide a reliable, evenly flaky base—keep them cold until ready to cut.
- Pumpkin puree (3/4 cup): use pure pumpkin, not pie filling, for smooth, unseasoned control.
- Granulated sugar (2 tbsp): balances the earthy pumpkin; you can swap half for brown sugar if you prefer depth.
- Pumpkin pie spice (1 tsp) + cinnamon (1/4 tsp): essential for warm, autumnal aroma; adjust to taste.
- Large egg + milk (1 tbsp): beaten together for egg wash—gives a golden, glossy surface and helps topping sugar adhere.
- Coarse sugar: optional sprinkle for a crackling, sweet crunch on top.
How to Make Mini pumpkin hand pies
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll both pie crusts on a lightly floured surface and cut each into six 4-inch circles.
- In a medium bowl, whisk together 3/4 cup pumpkin puree, 2 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and a pinch of salt until smooth.
- Place about 1 tablespoon of filling in the center of six dough circles. In a small bowl, whisk 1 large egg and 1 tablespoon milk to make an egg wash. Brush the edges of each filled circle, top with a second circle, then press the edges firmly with a fork to seal.
- Arrange the hand pies on the prepared sheet. Brush the tops with remaining egg wash, sprinkle with coarse sugar, and bake 20–25 minutes until golden and gently bubbling around the sides. Let rest on the pan for 5 minutes before moving to a rack.
Pro Tips & Troubleshooting
- Chill sealed hand pies for 10 minutes before baking to prevent slumping—learned that when my first batch looked lopsided.
- If the filling seeps out, your seams need stronger crimping; press with a fork or add a dab more egg wash.
- Stir in a teaspoon of maple syrup or swap half the sugar for brown sugar for a richer, deeper flavor.
- Doubling the recipe? Work in batches: keep assembled pies chilled in the fridge so they bake evenly.
Storage & Make-Ahead Guide
You can assemble these up to a day ahead—cover and refrigerate on the baking sheet. Baked pies keep at room temperature (covered) up to 2 hours; after that, transfer to an airtight container and refrigerate for up to 3 days. To freeze, flash-cool fully, then wrap individually and store in a freezer-safe bag for up to 1 month. Reheat in a 350°F oven until warmed through (about 8–10 minutes) and ensure internal temperature hits 165°F for safe serving.
Serving Suggestions
Pair these Mini pumpkin hand pies with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. They’re also delightful alongside a hot latte or masala chai—add a sprinkle of extra cinnamon on top for an elegant autumn spread.
Frequently Asked Questions
- How long do pumpkin hand pies last? Baked pies are best eaten within 2 hours at room temperature or stored in the fridge up to 3 days.
- Can I use homemade pie dough? Absolutely—just roll it to 1/8-inch thickness and keep it well chilled before cutting.
- Is it okay to freeze these hand pies? Yes, cool completely, wrap individually, and freeze up to 1 month; reheat from frozen in a 350°F oven.
- How do I prevent soggy bottoms? Bake on a preheated sheet and avoid overfilling; chilling pies before baking also helps maintain structure.
- What’s the best way to reheat hand pies? Warm in a 350°F oven for 8–10 minutes, or until the center reaches 165°F.
- Can I prep the filling ahead of time? Yes—mix the pumpkin filling up to 2 days in advance and store it covered in the fridge.
Final Thoughts
Making these Mini pumpkin hand pies always reminds me of crisp mornings and cozy kitchens. My favorite way is to enjoy one straight from the oven while the sugar still crackles on top. If you give these a try, let me know how your crust turns out and any twists you loved—happy baking!
More Recipes You’ll Love
- Instant Pot Cheesecake – a rich, creamy dessert to follow your hand pies
- Air Fryer Donuts – another sweet, golden treat using your air fryer versatility
- Instant Pot Oatmeal – warm, spiced oats that pair beautifully with pumpkin flavors
- Easy Thanksgiving Turkey Recipe – a savory centerpiece for your harvest-inspired menu
Mini Pumpkin Hand Pies
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll both pie crusts on a lightly floured surface and cut each into six 4-inch circles.
- In a medium bowl, whisk together 3/4 cup pumpkin puree, 2 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and a pinch of salt until smooth.
- Place about 1 tablespoon of filling in the center of six dough circles. In a small bowl, whisk 1 large egg and 1 tablespoon milk to make an egg wash. Brush the edges of each filled circle, top with a second circle, then press the edges firmly with a fork to seal.
- Arrange the hand pies on the prepared sheet. Brush the tops with remaining egg wash, sprinkle with coarse sugar, and bake 20–25 minutes until golden and gently bubbling around the sides. Let rest on the pan for 5 minutes before moving to a rack.