There’s something deeply comforting about warm, flaky pastry hugging a spiced pumpkin center—the very moment I tasted my first Mini pumpkin hand pies I knew autumn had arrived in my kitchen. Through multiple trials, I discovered that chilling the dough overnight yields extra-flaky layers and that a quick rest in the fridge after assembly keeps the filling from oozing. Each bite releases nutty toasted scent, a tender crust with slight crumble, and a whisper of pumpkin spice. Let’s dive into these handheld delights.
Why You’ll Love Mini pumpkin hand pies
- Handheld, portion-controlled treats—no slicing required.
- Buttery crust with delicate flake, thanks to precise chilling.
- Cozy autumn spices in every bite, perfect for cooler evenings.
- Rooted in American fall traditions—mini tribute to classic pumpkin pie.
A Little Background
On a brisk October afternoon, I found myself craving something cozy. After my third batch of pie shells cracked during baking, I realized that a rest in the fridge makes all the difference. Inspired by roadside bakery hand pies, these mini pockets have become my go-to for bake sales, weekend brunches, and last-minute gifts.
Key Ingredients for Mini pumpkin hand pies
- All-Purpose Flour (2½ cups): Builds structure—swap half for whole wheat pastry flour for nuttiness.
- Cold Unsalted Butter (1 cup): Creates flakiness; keep cubes icy cold for distinct layers.
- Pumpkin Puree (15 oz can): Base of the filling; pure pumpkin (not pie mix) ensures balanced sweetness.
- Spice Blend: Cinnamon, ginger, nutmeg, cloves—adjust cinnamon up to 1½ tsp if you love warmth.
- Egg & Water (egg wash): Promotes glossy, golden surface; coarse sugar adds subtle crunch.
How to Make Mini pumpkin hand pies
- In a large bowl, whisk 2½ cups all-purpose flour, 1 tsp sugar, and 1 tsp salt until evenly combined—looks pale and sandy.
- Scatter 1 cup cold, cubed unsalted butter over flour. Use a pastry cutter until mixture resembles coarse peas. Add 4 Tbsp ice water, tossing until dough clumps; add up to 2 Tbsp more if it’s too dry.
- Transfer dough to a lightly floured surface, shape into two disks, wrap in plastic, and chill at least 1 hour (I prefer overnight for extra laminations).
- Meanwhile, whisk together 15 oz pumpkin puree, ¼ cup brown sugar, ¼ cup granulated sugar, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ¼ tsp cloves, ½ tsp salt, and 2 Tbsp cornstarch. The filling should be glossy and hold shape when scooped.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll chilled dough on a floured surface to ⅛-inch thickness. Cut 4-inch circles and transfer to the baking sheet—edges should be smooth and even.
- Spoon 1–2 Tbsp filling onto each circle’s center. Brush edges with water, fold dough over to form a half-moon, and press edges with a fork to seal; you’ll hear a soft crackle as you crimp.
- Brush tops with the egg wash (1 egg beaten with 1 Tbsp water) and sprinkle with coarse sugar. Chill assembled pies 15–20 minutes to set shape.
- Bake 25–30 minutes, rotating pan halfway, until edges are golden and centers gently puff. Let rest on a wire rack for 5 minutes before serving.
Pro Tips & Troubleshooting
- Chill dough overnight for extra-flaky layers—my busiest prep hack.
- If filling seeps, mix a pinch of flour into your egg wash for a stronger seal.
- Stir in a pinch of cardamom or a splash of maple syrup for a cozy spin.
- Doubling? Keep bake time the same but use two sheets to avoid overcrowding.
Storage & Make-Ahead Guide
Store baked pies at room temperature up to 2 days in an airtight container. For up to 5 days, refrigerate (below 40°F) and reheat at 350°F for 8 minutes. Freeze unbaked pies on a tray until solid, then wrap—keep frozen up to 3 months. Thaw in fridge overnight and bake as directed. Always refrigerate perishable foods within 2 hours of baking to ensure safety and freshness.
Serving Suggestions
Pair these hand pies with a dollop of whipped cream or a scoop of vanilla bean ice cream. For brunch, serve alongside spiced latte or hot apple cider. A drizzle of salted caramel transforms them into a decadent after-dinner treat.
Frequently Asked Questions
- How do I reheat hand pies without sogginess? Warm them in a 350°F oven for 5–8 minutes on a wire rack—this keeps the bottom crisp.
- Can I use store-bought pie crust? Yes. Thaw it fully in the fridge, roll to ⅛-inch, and follow assembly steps for effortless baking.
- How long will pumpkin hand pies last? At room temp, enjoy within 2 days; refrigerated, up to 5 days; frozen unbaked, up to 3 months.
- Can I freeze unbaked pies? Definitely. Freeze on a tray until firm, then wrap individually. Bake from frozen, adding 5–7 minutes to time.
- What’s a good substitute for pumpkin puree? Sweet potato puree works well—use the same volume for a slightly sweeter filling.
- Why are my bottoms soggy? Ensure your oven is fully preheated and bake on a lower rack. A preheated sheet pan helps too.
Final Thoughts
After countless batches, I still reach for these Mini pumpkin hand pies on crisp mornings. My favorite way? Warm, straight from the oven, with a sliver of salted butter melting on top. Give them a try, share your tweaks, and tag me when you bake your own—let’s celebrate fall one hand pie at a time!
More Recipes You’ll Love
- Instant Pot Cheesecake – creamy, no-bake dessert that mirrors the rich custard of hand pies
- Air Fryer Donuts – bite-sized sweet treats with a golden exterior, perfect alongside your pumpkin pockets
- Easy Thanksgiving Turkey Recipe – a holiday centerpiece that pairs beautifully with seasonal mini hand pies
- Air Fryer Sweet Potato Fries – crisp, spiced sides echoing autumn flavors for a balanced spread
Mini pumpkin hand pies
Ingredients
Dough
- 2.5 cups all-purpose flour (312g)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter cubed, very cold (226g)
- ice water 3 to 6 tablespoons, as needed
Filling
- 1 can pumpkin puree 15-ounce can
- 0.25 cup light brown sugar packed (50g)
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon kosher salt
Egg Wash & Topping
- 1 large egg beaten
- 1 tablespoon cold water
- coarse sugar for sprinkling
Instructions
Dough
- In a large bowl, whisk together 2½ cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.
- Add 1 cup cubed, very cold unsalted butter and cut in using a pastry cutter or pulse in a food processor until mixture resembles coarse peas.
- Gradually add 3 tablespoons ice water, tossing until moist clumps form, and add up to 3 more tablespoons if needed to bring the dough together.
- Turn dough onto a lightly floured surface, divide into two disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
Filling
- In a medium bowl, whisk 1 (15-ounce) can pumpkin puree, ¼ cup packed light brown sugar, 2 teaspoons pumpkin pie spice, and ½ teaspoon kosher salt until smooth.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll one disk of chilled dough to ⅛-inch thickness and cut sixteen 4-inch circles.
- Place circles on the prepared sheet; spoon 1 tablespoon filling onto the center of each, leaving a ¼-inch border.
Assembly & Bake
- Brush edges of each circle with egg wash (1 large egg beaten with 1 tablespoon cold water), fold dough over filling to form half-moons, and press edges with a fork to seal.
- Brush tops with egg wash and sprinkle with coarse sugar, then prick each pie twice with a fork to vent.
- Bake for 18 to 22 minutes, rotating the pan halfway through, until golden brown around the edges and bubbling slightly.
- Let pies cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.