Pumpkin Hand Pies
These pumpkin hand pies wrap all the cozy flavor of pumpkin pie into the cutest little fall treats! Flaky pie crust is filled with sweet, spiced pumpkin, baked until golden, then drizzled with a simple vanilla glaze. Perfect for fall parties, Thanksgiving, or whenever a pumpkin craving hits!
These pumpkin hand pies are such a fun way to switch things up from a traditional pumpkin pie. I love that everyone gets their own little pie, and using store-bought crust makes them surprisingly simple to pull together. The pumpkin shape makes them extra cute for a fall party or Thanksgiving dessert table!
And I’m definitely not shy with the vanilla glaze! I love drizzling it over the pies while they’re still a little warm so it settles into all those flaky layers. They’re especially good with a hot cup of coffee or apple cider.
Why You’ll Love This Recipe
- Pumpkin pie, but cuter. You get all that warm, spiced pumpkin pie flavor tucked inside an adorable little pumpkin-shaped crust.
- Shortcut friendly. Store-bought pie crust keeps the prep simple, but you can use homemade crust when you have a little extra time.
- No slicing required. Everyone gets their own individual pie, making them perfect for fall parties, Halloween gatherings, or Thanksgiving.
- Don’t skip the glaze. A generous drizzle of sweet vanilla glaze is the perfect finishing touch for the flaky crust and warmly spiced pumpkin filling.
Ingredient Notes
- Pie crust: Store-bought crust makes these hand pies quick and easy, but homemade pie dough works great too.
- Pumpkin purée: Be sure to use 100% pure pumpkin, not pumpkin pie filling, which already has sugar and spices added.
- Brown sugar: Adds sweetness and a rich, caramel-like flavor to the pumpkin filling.
- Heavy cream: Makes the pumpkin filling smooth and rich without thinning it too much.
- Pumpkin pie spice: Gives the filling its warm fall flavor. Use store-bought or homemade pumpkin pie spice.
- Salt: Just a pinch balances the sweetness and brings out the pumpkin and spice flavors.
- Egg + milk: Whisked together to make an egg wash that helps the crust bake up beautifully golden.
- Granulated sugar: A sprinkle over the crust adds a little sweetness and crunch.
- Powdered sugar: Creates the sweet base for the simple vanilla glaze.
- Vanilla extract: Adds extra flavor to the glaze and pairs perfectly with the spiced pumpkin filling.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some crunch. Stir ⅓ cup finely chopped pecans or walnuts into the pumpkin filling.
Skip the glaze. Sprinkle the tops generously with cinnamon sugar before baking for a crisp, sparkly finish.
Change the shape. No pumpkin cookie cutter? Use a round cookie cutter to make classic hand pies instead.
Add chocolate. Sprinkle a few mini chocolate chips over the pumpkin filling before sealing the pies.
How to Make Pumpkin Hand Pies
- To a medium bowl, add the pumpkin purée, brown sugar, heavy cream, pumpkin pie spice, and salt. Mix until well combined and set aside.
- On a lightly floured surface, roll the pie dough out. Use a pumpkin-shaped cookie cutter (or 3 ½-inch circle cookie cutter) to cut the crust. Gather and reroll any leftover dough, then cut out more pumpkins. You should have 16 to 18 pumpkins in total depending on the size of your cookie cutter.
- Place half of the dough rounds on a prepared baking sheet, each about 2 inches apart. Transfer about 2 Tablespoons of the pumpkin filling in the center of each round keeping the edges clear of any filling.
- Place remaining dough rounds on top of the filling and use a fork to crimp the edges. Use a pastry brush to coat the hand pies with the egg wash. Sprinkle a little sugar on top of each pie.
- Use a sharp knife to cut four small vent holes on the top for steam to escape. Cut so it resembles the ridges of a pumpkin. Bake the hand pies for 18 to 20 minutes or until they are golden brown. Let pies cool for a couple minutes on the baking sheet before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar, milk and vanilla extract. Use a spoon to drizzle the glaze over the pies. It’s okay if they are still warm. You can be generous with the glaze.
Expert Tips
Keep the dough cool. Chilled pie dough is easier to work with and bakes up flakier. If it gets too soft while assembling, pop it in the fridge for a few minutes.
Don’t overfill the pies. Leave a clear border around the filling so you can seal the edges without pumpkin spilling out.
Seal the edges well. Press firmly around each pie with a fork to keep the filling tucked inside as they bake.
Don’t skip the vents. Cut a few small slits in the top of each hand pie so steam can escape while baking.
Make Ahead and Storage Tips
Make ahead. Assemble the hand pies up to 1 day in advance. Cover and refrigerate them unbaked, then add the egg wash and sugar just before baking.
Store. Keep leftover pumpkin hand pies in an airtight container in the refrigerator for up to 4 days.
Freeze. Freeze baked, unglazed hand pies for up to 2 months. Thaw overnight in the refrigerator, then add the glaze before serving.
Reheat. Warm the hand pies in a 350°F oven for 5 to 10 minutes or microwave individually for about 10 to 15 seconds.
Recipe FAQ
Yes, but homemade pumpkin purée often contains more moisture than canned. If it seems watery, strain off some of the excess liquid first so the filling stays thick.
Look for a golden-brown crust, especially around the edges. The bottoms should also look lightly browned rather than pale or doughy.
Yes! Air fry at 350°F for about 8 to 10 minutes, or until the crust is golden and cooked through. Work in batches so there’s room for air to circulate.
More Pumpkin Desserts to Try
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Get the Recipe: Pumpkin Hand Pies
Ingredients
Hand Pies
- 2 (2) pie crusts, either store-bought or homemade
- 1 cup (240 g) 100% pure pumpkin purèe
- ⅓ cup (66 g) light brown sugar, packed
- 2 Tablespoons (30 ml) heavy cream
- 1 teaspoon (5 g) pumpkin pie spice
- Pinch (Pinch) of salt
- 1 (1) egg for egg wash
- 1 Tablespoon (15 ml) milk
- Granulated sugar for sprinkling on top
Glaze
- 2 cups (250 g) powdered sugar, sifted
- 2-3 Tablespoons (30 ml) milk
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 400° F. Line two large baking sheets with parchment paper. Set pie dough on the counter to come to room temperature.
- Make the pumpkin filling. To a medium bowl, add the pumpkin purée, brown sugar, heavy cream, pumpkin pie spice, and salt. Mix until well combined and set aside.
- On a lightly floured surface, roll the pie dough out. Use a pumpkin-shaped cookie cutter (or 3 ½-inch circle cookie cutter) to cut the crust. Gather and reroll any leftover dough, then cut out more pumpkins. You should have 16 to 18 pumpkins in total depending on the size of your cookie cutter.
- Place half of the dough rounds on a prepared baking sheet, each about 2 inches apart. Transfer about 2 Tablespoons of the pumpkin filling in the center of each round keeping the edges clear of any filling. Place remaining dough rounds on top of the filling and use a fork to crimp the edges.
- Whisk together the egg and milk. Use a pastry brush to coat the hand pies with the egg wash. Sprinkle a little sugar on top of each pie. Use a sharp knife to cut four small vent holes on the top for steam to escape. Cut so it resembles the ridges of a pumpkin.
- Bake the hand pies for 18 to 20 minutes or until they are golden brown. Let pies cool for a couple minutes on the baking sheet before transferring to a wire rack and adding the glaze.
- For the glaze, whisk together the powdered sugar, milk and vanilla extract. Use a spoon to drizzle the glaze over the pies. It’s okay if they are still warm. You can be generous with the glaze.
