Mini Pumpkin Hand Pies
Buttery, handheld pies filled with spiced pumpkin filling that bake up with golden, crackling tops and tender custard centers.
Ingredients
Crust
- 2 sheets refrigerated pie crusts keep cold until cutting
Filling
- 0.75 cup pumpkin puree use pure pumpkin, not pie filling
- 2 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 0.25 tsp ground cinnamon
- pinch salt
Egg Wash & Topping
- 1 large egg
- 1 tbsp milk
- as needed coarse sugar for sprinkling
Instructions
Instructions
- 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.
Notes
I found that chilling assembled pies for 10 minutes before baking helps maintain neat edges.
If you overfill the crusts, you might see leakage—seal seams firmly with a fork.
For crisp reheating, flash-freeze cooled pies and bake from frozen until warmed through.