Description
These Pumpkin Hand Pies are delightful mini pastries filled with a sweet and spiced pumpkin mixture, perfect for fall dessert. Made with refrigerated pie crusts and a flavorful pumpkin purée filling, these hand pies are easy to assemble and baked to golden perfection, making a cozy treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 (14 oz) package refrigerated pie crusts (2 crusts)
Filling
- 3/4 cup pumpkin purée
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Egg Wash
- 1 egg
- 1 tablespoon milk
Optional
- Coarse sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Filling: In a medium bowl, combine the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and salt. Stir until the mixture is completely smooth and well blended.
- Cut Dough Circles: Roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Use a cookie cutter or a glass to cut circles approximately 3 to 4 inches in diameter.
- Assemble the Pies: Place half of the dough circles on the lined baking sheet. Spoon about 1 tablespoon of the pumpkin filling onto the center of each circle, leaving a border around the edges free of filling.
- Seal the Pies: Brush the edges of the dough circles with a little water to help them stick, then top with the remaining dough circles. Press the edges together firmly using a fork to seal. Cut a small slit on the top of each pie to allow steam to escape during baking.
- Apply Egg Wash: Whisk the egg and milk together to make an egg wash. Brush this mixture evenly over the tops of the pies to give a beautiful golden color after baking. Sprinkle coarse sugar on top if desired for extra crunch.
- Bake: Place the baking sheet in the oven and bake for 18 to 22 minutes until the pies are golden brown and cooked through.
- Cool and Serve: Allow the pies to cool slightly on the baking sheet before serving to let the filling set and avoid burns.
Notes
- For a vegan version, substitute the pie crust with a plant-based option and use non-dairy milk to brush the tops instead of the egg wash.
- You can drizzle with icing after baking for added sweetness and decorative appeal.
- Make sure to seal the edges well to prevent the filling from leaking during baking.
- If you prefer crispier pies, bake an additional 2-3 minutes but watch closely to avoid burning.
