Pumpkin Hand Pies
These pumpkin hand pies have a creamy pumpkin filling and are baked until golden and flaky. They’re lightly sweetened with maple syrup, with a little cinnamon sugar on top for an extra sweet touch. All you need is one box of pie crust and a few simple ingredients to make these little fall treats!
Servings: 10 mini pies
Ingredients
For Pumpkin Hand Pies
- 1 box refrigerated pie crust containing 2 rolls
- 2 oz full-fat block cream cheese, softened 4 tbsp or ¼ cup
- ¼ cup pumpkin puree
- 2 tbsp maple syrup
- ¼ tsp pumpkin pie spice
- ¼ tsp vanilla extract
- 1 tsp cornstarch optional to help thicken the filling during baking
- 1 egg for optional egg wash
For Cinnamon Sugar Coating
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
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.
- Add the softened cream cheese, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and cornstarch (if using) to a bowl. Stir until everything is evenly combined and smooth.
- Unroll both refrigerated pie crusts onto a lightly floured surface. Use a pumpkin-shaped or round cookie cutter to cut out as many shapes as possible. Gather and gently reroll the scraps to cut additional shapes, keeping the dough close to its original thickness. With half of the pumpkin pie cutouts, use a knife to slice slits to resemble pumpkin ridges
- Place the solid cutouts onto the prepared baking sheet. Spoon about a tablespoon of filling (or as much as you can fit) into the center of each bottom crust, leaving a border around the edges.
- Beat the egg in a small bowl. Lightly brush the borders with beaten egg. Then place those top cutouts over the filling. Gently press around the filling to seal and crimp the edges with a fork for extra help sealing.
- Lightly brush the tops with beaten egg and sprinkle with cinnamon sugar, if desired, and bake for about 12 to 15 minutes, or until the tops and bottoms are golden brown and the crust is cooked through. Let the pies cool before serving.
Notes
- If you prefer a thicker filling, you can replace the 2 tablespoons of maple syrup with 2 to 3 tablespoons of granulated sugar. This reduces the added liquid while keeping the filling sweet.
- Make the most of the crust. Cut the shapes close together, then gently gather and reroll the scraps. Avoid adding too much flour or repeatedly working the dough, which can make the crust tough.
- Don’t overfill the pies. You want enough filling so that you can taste it in the pies, but not too much so that it spills out on the edges. This filling is pretty loose in texture, so try to keep it in the center.
- I highly recommend adding the cinnamon sugar on top! The filling is only lightly sweetened, so the topping adds a little extra sweetness to balance the flaky crust. If you're serving to a young child, you can leave it off and serve the pies plain or with whipped cream.
- Cornstarch is optional, but it helps thicken the filling as the pies bake, so it holds together a little better.
Nutrition
Calories: 228kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 188mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
