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Quick Mini Pumpkin Hand Pies: Easy Fall Dessert

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These quick mini pumpkin hand pies are a fast, forgiving, and absolutely delicious fall dessert. Made with simple ingredients like canned pumpkin and refrigerated pie crusts, they’re ready in under 30 minutes and perfect for weeknight treats or fall gatherings.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream or milk
  • 2 refrigerated pie crusts
  • 1 egg + 1 tablespoon water (for egg wash)
  • Turbinado or coarse sugar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Make the filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, salt, and heavy cream until smooth and well combined.
  3. Prepare the dough: Let the refrigerated pie crusts sit at room temperature for about 5 minutes. On a lightly floured surface, unroll one crust and gently roll it out to about 1/8-inch thickness. Use a biscuit cutter to cut out rounds as close together as possible (about 6 per crust). Reroll scraps once to get a few more.
  4. Assemble the hand pies: Place half of the dough rounds on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 tablespoon of filling onto the center of each round, leaving a 1/2-inch border. Place another dough round on top of each filled round.
  5. Crimp and vent: Use a fork to press the edges of each pie together firmly, sealing in the filling. Poke 2-3 small holes in the top of each pie to let steam escape. If the dough feels warm, chill the tray in the fridge for 5 minutes.
  6. Apply the egg wash: In a small bowl, whisk the egg with 1 tablespoon of water until frothy. Brush a thin layer over the tops of each pie. Sprinkle with turbinado sugar if using.
  7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pies are golden brown and the filling is bubbling slightly through the vents.
  8. Cool: Let the hand pies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overfill the pies to prevent bursting. Keep the dough cold for flaky layers. Seal edges well with a fork. Use a light hand with the egg wash. Rotate the pan halfway through baking for even browning. Let pies cool completely before serving to allow filling to set.

Nutrition

Keywords: pumpkin hand pies, mini pumpkin pies, easy fall dessert, quick pumpkin dessert, hand pies, pumpkin spice

Find it online: https://cookluma.com/quick-mini-pumpkin-hand-pies-easy-fall-dessert/