Print

Best Easy Mini Pumpkin Hand Pies for Halloween

mini pumpkin hand pies - featured image
Print Recipe

These mini pumpkin hand pies are quick, easy, and perfect for Halloween parties. Made with simple ingredients like canned pumpkin and store-bought pie crust, they’re portable, bite-sized, and disappear fast.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 refrigerated pie crusts (about 14–15 ounces total)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Coarse sugar or sanding sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. Make the filling: In a medium bowl, combine 1 cup canned pumpkin puree, 1/3 cup granulated sugar, 1 large egg yolk, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Whisk until smooth and well combined. Set aside.
  3. Prepare the crust: Take one pie crust out of the refrigerator and let it sit at room temperature for about 5 minutes. Unroll it onto a lightly floured surface.
  4. Cut out the circles: Using a 3-inch biscuit cutter, cut out as many circles as you can from the first crust (about 6 to 8). Gently press the scraps together, reroll, and cut out more circles. Repeat with the second crust. You should have 12 to 16 circles total.
  5. Fill the pies: Place half of the circles on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 tablespoon of the pumpkin filling into the center of each circle, leaving a 1/2-inch border.
  6. Top and seal: Place the remaining circles on top of the filled ones. Gently press the edges together with your fingers, then use a fork to crimp the edges all the way around.
  7. Add steam vents: Use a sharp knife to cut 2 or 3 small slits on top of each pie.
  8. Apply the egg wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water until smooth. Brush this mixture over the top of each pie. If using, sprinkle coarse sugar on top while the egg wash is still wet.
  9. Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the pies are golden brown and the filling is bubbly.
  10. Cool: Let the pies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overfill the pies to prevent leaking. Keep the dough cold for a flakier crust. Seal edges well to avoid filling leakage. Let pies cool completely before serving to allow the filling to set. For make-ahead, assemble pies and refrigerate unbaked for up to 4 hours before baking. Freeze unbaked pies for up to 3 months.

Nutrition

Keywords: mini pumpkin hand pies, Halloween dessert, easy pumpkin hand pies, mini hand pies, pumpkin hand pies

Find it online: https://sofiaspice.com/best-easy-mini-pumpkin-hand-pies-for-halloween/