Pumpkin hand pies are sweet little fall treats for individual sharing. Pumpkin spice filling wrapped inside a simple refrigerator pie dough, glossed with an egg wash and sprinkled with cinnamon sugar. The filling has only 4 ingredients so they’re quick and easy to make.

Why this recipe works

Fall is among us, and these pumpkin hand pies are the perfect treat to kick it off with. Fall is all about pumpkin and apple-flavored goodies. See our apple hand pies we’ve recently added for double the goodness in the seasonal baking department!

You can make these hand pies for Thanksgiving, to pack into school lunches, or even enjoy them with a cup of coffee or tea in the morning. They aren’t overly sweet, but perfectly balanced. They’re basically mini, portable pumpkin pies that can be made smaller or larger depending on your preference.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – Refrigerator pie crust is inexpensive and easily accessible, so this is what we reach for when making these hand pies. You can try your hand at a homemade double crust for this recipe if you’d like.

FILLING – The filling is made with egg, pumpkin puree, granulated white sugar, and pumpkin spice. If you want to use a pumpkin pie filling instead of puree, you can omit the pumpkin spice and the egg called for in the filling ingredients section of the recipe card.

How to Make Pumpkin Hand Pies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles using a biscuit cutter or cookie cutter. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
In a small bowl, mix sugar and cinnamon together.
Brush pies with beaten egg, then sprinkle with cinnamon-sugar.
Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.

Frequently Asked Questions & Expert Tips

Can I use pumpkin pie filling instead of pumpkin puree?

Yes, you can easily sub out the puree for pumpkin pie filling. Omit the pumpkin spice and the egg called for in the filling’s ingredients list below if doing so.

How do I store pumpkin hand pies?

Though these mini pies are best served right away, you can store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

Can I freeze pumpkin hand pies?

Yes, to freeze your pumpkin hand pies, place the prepped pies on a baking sheet and add them to the freezer. Once the hand pies are mostly frozen, remove them and place them in a Ziploc bag or airtight container. Return to the freezer for up to 2 months. When ready, thaw in the refrigerator overnight then top with egg wash and cinnamon sugar.

Serving Suggestions

These pumpkin hand pies make great personal desserts for after dinner, to send to school or work in a lunch box, or to bring to a party or gathering. Top the hand pies with an egg wash followed by a sprinkle of cinnamon sugar. Another way to top them is to whip up a simple powdered sugar glaze to drizzle with!

Hand pies are great because they can be sweet or savory. Taco Hand Pies, Pineapple Empanadas, Lemon Blueberry Hand Pies are all great examples of this.

More Pumpkin Recipes

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This post originally appeared here on Sept 18, 2017 and has since been updated with new photos.