These pumpkin hand pies are made with flakey pie dough, filled with an easy and delicious pumpkin pie filling, and topped with plenty of cinnamon sugar!
These can be made with store-bought pie dough as well. I always like freezing two pie dough disks for making hand pies and pies!
This is a quick and fun version of pumpkin pie but without the extra work!
If you like pumpkin desserts, check out our pumpkin cheesecake bars, pumpkin bars, pumpkin pie with graham cracker crust, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting.
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Why this recipe works
- These have the best flakey, buttery and delicious pie dough that is filled with a scrumptious pumpkin pie filling.
- It is made with an easy filling that is super flavorful and not bland!
- This recipe is perfect for freezing and for making ahead!
- This recipe can be easily doubled or tripled!
- If you are in a rush, you can use store-bought pie crust.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
For the crust (if you're making a homemade crust)
Flour- we used all-purpose flour for this recipe.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Sugar- we used granulated sugar for this recipe, but caster sugar can work as well.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the filling
Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Eggs- use room-temperature eggs in this recipe.
Cinnamon- we love adding cinnamon to our pumpkin pie, it adds so much flavor that compliments the pumpkin flavor.
Spices- we used ground ginger, nutmeg, and cinnamon for this recipe. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Kosher salt- we like using kosher salt in baking.
Vanilla extract- vanilla extract adds extra flavor.
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
Using a 3 ½ inch cookie cutter, or a hand pie cutter, cut out circles. You should get 20 circles for 10 hand pies.
Add a tablespoon of the pumpkin filling onto a dough round. Carefully top it with another dough circle and seal the edges using a fork. If the fork sticks to the dough, dip it in flour to prevent it from sticking. I love this trick!
Make slits on the top of the pies using a knife. Brush the top of the pie with egg wash and sprinkle cinnamon sugar on top.
Bake them in a 200c (400f) preheated oven for 15-20 minutes or until the top is golden brown. Allow them to cool for 5 minutes and then transfer them to a cooling rack to cool completely.
Expert Tips
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
Faq's
Yes. These hand pies contain dairy which means that they need to be refrigerated.
After baking them, place them on a cooling rack to cool completely to prevent the bottom of the pies to release steam that will make the bottoms soggy.
A turnover is usually made with puff pastry dough and is folded like a calzone, while hand pies are made with pie crust and are usually round.
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough, and don't want to do extra work, you can definitely use a store-bought crust.
If you are in a rush, you can use canned pumpkin pie filling, but I recommend making a homemade filling.
Storing and reheating
Since these pies contain dairy, they need to be refrigerated. Simply place them in an airtight container for up to 5 days. Reheat them in a toaster oven or in a preheated oven until they are crispy again!
They will taste fresh like you just pulled them out of the oven.
Freezing
You can freeze these baked or unbaked. Baked: let them cool completely to room temperature, and then place them in an airtight freezer-friendly container for up to 3 months. Thaw in the fridge overnight and reheat in the oven!
Unbaked: You can make the pies, and before brushing them with the egg wash, place them in an airtight freezer-friendly container and freeze for up to 2 months.
Bake as is in a preheated 200c (400f) oven for 20-25 minutes or until they are golden brown.
Make them in advance
You can easily make these in advance. Make the pies and before brushing them with egg wash, place them in an airtight container in the fridge.
You can store them unbaked in the fridge for up to 5 days. Then bake them according to the instructions.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter. Also, use your favorite dairy-free pumpkin pie filling.
Variations
Crumble- make a crumble topping and top the pies with the crumble! We have a delicious crumble recipe in this recipe.
More pie recipes
Pumpkin pie with graham cracker crust- This pumpkin pie with graham cracker crust is the easiest pie ever and is so delicious. It has an easy 3 ingredient graham cracker crust filled with a creamy and flavorful pumpkin pie filling.
Apple pie with puff pastry- This apple pie with puff pastry is the easiest pie ever! It is made with store-bought or homemade puff pastry and filled with an easy and delicious apple pie filling!
Puff pastry apple tart- This puff pastry apple tart is the perfect easy apple dessert. It is made with caramelized apples and store-bought puff pastry!
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📖 Recipe
Easy Pumpkin Hand pies
Ingredients
Pie crust
- 2 ½ cups Flour
- 2 tablespoon Granulated sugar
- ½ teaspoon Kosher salt
- 230 g Butter
- 8 tablespoon Water ice water
Filling
- 1 cup Pumpkin puree
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 Egg
- ⅓ cup Sweetened condensed milk
Cinnamon sugar
- 2 teaspoon Cinnamon
- ⅓ cup Granulated sugar
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt, cinnamon, nutmeg, ginger, and vanilla extract. Mix with a whisk until well combined.
- Transfer the pie dough disk onto a clean floured surface and roll it with a rolling pin into a circle.
- Using a 3 ½ inch cookie cutter, or a hand pie cutter, cut out circles. You should get 20 circles for 10 hand pies.
- Add a tablespoon of the pumpkin filling onto a dough round. Carefully top it with another dough circle and seal the edges using a fork. If the fork sticks to the dough, dip it in flour to prevent it from sticking. I love this trick!
- Make slits on the top of the pies using a knife. Brush the top of the pie with egg wash and sprinkle cinnamon sugar on top.
- Bake them in a 200c (400f) preheated oven for 15-20 minutes or until the top is golden brown. Allow them to cool for 5 minutes and then transfer them to a cooling rack to cool completely.
Notes
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t skip brushing the pies with egg wash. (one egg and a tablespoon of milk or cream)
- Let the pie cool to room temperature before serving. This step is significant. If you slice your pies when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the pumpkin filling to thicken up.
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