Pumpkin Hand Pies

5 from 3 votes

These pumpkin hand pies are the perfect size for little hands! They are a flaky, sweet treat that can be enjoyed for breakfast, dessert, or snack!

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: mini pies

Author: Lily Payen

Ingredients

For Pumpkin Hand Pies

2 rolls store-bought pie crust
2 oz cream cheese softened
¼ cup pumpkin puree
2 tbsp maple syrup
¼ tsp pumpkin pie spice
⅛ tsp vanilla extract
1 egg for optional egg wash

For Optional Cinnamon Sugar Coating

2 tbsp sugar
½ tsp ground cinnamon
2 tbsp melted butter

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F (204 degrees C).
Allow the pie crusts to come to room temperature as you prepare the filling mixture.
In a bowl, combine the cream cheese, pumpkin puree, maple syrup, pumpkin pie spice and maple syrup and whisk together well until smooth.
Unroll the pie crusts on a lightly floured surface and use a pumpkin-shaped cookie cutter to cut out small pumpkins from each crust. Combine the scraps and re-roll the dough to get more pumpkin cut-outs. I was able to. get 24 pumpkin cutouts in total with both sheets of pie dough, but this will depend on the size of your cookie cutter.
Place half of the pumpkin cutouts on a parchment paper lined baking sheet. Place about 1 tablespoon of pie filling at the center of each cutout, leaving a little space off around the borders.
Whisk together the egg and one tablespoon of water to form the egg wash. Lightly brush the borders of each pumpkin with the wash.
With the other half of the pumpkin pie cutouts, use a knife to slice three slits to resemble pumpkin ridges. Slice one slit in the middle and two rounded slits on the sides. Place these cutouts on top of each filled cutout. Use a fork to crimp the edges of the pies to seal them closed.
Brush the top of each sealed pie with the egg wash mixture. Bake the pies for 10-12 minutes, or until golden brown.
For the optional cinnamon sugar coating, mix together the cinnamon and sugar until combined. Brush each pie with the melted butter and lightly dust each pie with the cinnamon sugar mixture.

Notes

I used a pumpkin-shaped cookie cutter from this set of three.
The cinnamon sugar mixture is an optional topping add-on for these pies. We love serving them to our little ones as is as adding the cinnamon sugar coating for the adults. The cinnamon sugar coating adds a nice sweet crunch for an extra special treat!
You may use store-bought or homemade pie crust for these pies. See my recipe above if you decide to make your own crust!

Nutrition