Pumpkin Hand Pies

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Delicious easy pumpkin hand pies are a simple, sweet and buttery treat that are loaded with pumpkin spice flavor and have an adorable baked pumpkin shape!

picture of pumpkin shaped hand pies on a cooling rack

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Easy Baked Mini Pumpkin Turnovers
How to Make Pumpkin Hand Pies
Tips and Tricks For Perfect Baked Pumpkin Hand Pies
What to Serve With Pumpkin Hand Pies
Pumpkin Hand Pies

Easy Baked Mini Pumpkin Turnovers

We love rich, delicious pumpkin spice flavors in fall – and these fun, easy to serve and easy to eat hand pies are the ultimate easy dessert for fall!

We love the fun, festive shape of these hand pies – they are simple to make and so beautiful for parties, plus they are great all fall long!

We love serving these turnovers for Halloween parties, on Thanksgiving as a simple sharable dessert, and on tailgating weekends for breakfast with coffee – they are simple and full of flaky crust and pumpkin flavor!

How to Make Pumpkin Hand Pies

To make these pumpkin shaped hand pies, you’ll need:

1 (2 count) package refrigerated pie crust
1 cup pumpkin puree (not pumpkin pie filling)
? cup brown sugar, packed
2 tablespoons heavy cream
1 ½ teaspoon pumpkin pie spice, divided
¼ teaspoon kosher salt
1 egg
2 tablespoons coarse sugar (optional)

picture of pastry dough, pumpkin, milk, sugar, and spices on a table

picture of dough on a cutting board with pumpkin cookie cutter

picture of dough on a cutting board with pumpkin cookie cutter cutting a pumpkin shape out of the dough

picture of pumpkin pie filling in a bowl

picture of pumpkin pie filling spooned onto pumpkin shaped dough

picture of pumpkin pie filling in dough on a baking sheet lined with parchment paper

picture of raw hand pie formed on a baking sheet lined with parchment paper

After you’ve gathered your ingredients, we will use the following process:

Prep. Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside. Gently unroll the pie crusts onto a lightly floured flat surface. Lightly roll out the dough with a rolling pin to remove any creases. You do not want to roll the dough too much as it will become too thin. Using a 3 ½” pumpkin shaped or similar cookie cutter cut the dough and place the pieces on the parchment lined baking sheets. Roll out the scrapes and cut out more pumpkins. You should be able to get 9 pumpkins from each sheet of pie crust for a total of 18 pumpkins. Place the cut out pumpkins in the refrigerator while you make the filling.
Mix & Make. In a medium bowl mix together the pumpkin, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice and salt. Fill the center of 9 of the cut pumpkins with the pumpkin filling leaving a ?” border around the edge. Using a small knife, cut four curved slits in the remaining 9 pumpkins to resemble the ridges of a pumpkin. Lightly beat the egg with a splash of water to create the egg wash. Brush the border around the filled pumpkins with the egg wash and top with the vented pumpkins. Lightly press together the seams with your fingers, then crimp the edges with a fork. Brush the tops of the pumpkins with the remaining egg wash. If using the coarse sugar, mix it together with the remaining ½ teaspoon of pumpkin pie spice and sprinkle over the egg washed pumpkins.
Bake. Bake for 15-20 minutes or until the crust is golden brown. Allow the pies to rest for 5 minutes on the baking sheet before enjoying.

picture of pumpkin shaped hand pies on a table

Tips and Tricks For Perfect Baked Pumpkin Hand Pies

The pies can be reheated in the oven at 350 degrees F for 10 minutes, or in an air fryer at 350 degrees F for 2-3 minutes.

The pies can be assembled up to two days before baking. Complete steps 1-7, leaving off the egg wash and sugar sprinkle. Store the unbaked pies in a single layer in an airtight container or on the baking sheets wrapped tightly with plastic wrap for up to 2 days. When ready to bake, add the egg wash and sprinkle with the sugar and spice mixture.

Unbaked, assembled pies can be frozen for up to two months. When ready to bake, allow the pies to defrost in the refrigerator before brushing with the egg wash and topping with the sugar and spice mixture.

Use a cookie cutter. You can use any shaped 3 ½” cookie cutter to make the pies. Just be sure to cut some kind of vent into the top crust before assembling. If using a smaller cookie cutter, the pies will take a little less time to bake. Start checking on the pies starting around 10 minutes if using a smaller shape.

Serve with ice cream or whipped cream. The pies can be enjoyed on their own, or pair them with sweetened whipped cream, or vanilla ice cream for a more decadent dessert.

FAQs

How can I store these hand pies?

Store in an airtight container in the refrigerator for up to 4 days.

What temperature do I bake hand pies at?

Bake at 350 degrees Fahrenheit.

Can I pre-assemble hand pies?

Hand pies can be assembled and stored in the fridge or freezer to bake later.

When are pumpkin turnovers done?

Turnovers are done when the flaky crust has browned and the filling is bubbling hot.

What cookie cutter should I use?

You can use any shaped 3 ½” cookie cutter to make the pies. Just be sure to cut some kind of vent into the top crust before assembling. If using a smaller cookie cutter, the pies will take a little less time to bake. Start checking on the pies starting around 10 minutes if using a smaller shape.

What to Serve With Pumpkin Hand Pies