There are many ways to enjoy pumpkin pie, one of which is in these small little packages called Pumpkin Hand Pies. The only way to make them even better is to serve them a la mode with a scoop of Tillamook Old Fashioned Vanilla Ice Cream. Thank you Tillamook for sponsoring this post. Visit your local grocery store to buy Tillamook Ice Cream today!
A classic pumpkin pie is a must-have dessert during the holidays. But if you prefer a higher ratio of crust to filling, these cute little Pumpkin Hand Pies are for you! You get the best of both worlds, a subtly spiced creamy pumpkin pie filling and the most delicious flaky buttery pie crust. They are the perfect single-serving size to serve at your Holiday gatherings.
To elevate these pumpkin hand pies even further this holiday season, serve them with a scoop of Tillamook Old Fashioned Vanilla Ice Cream, seriously, the creamiest and smoothest ice cream you will ever taste! There is just no better way to end a great meal. Head to Publix to get your ice cream or find your nearest store here.
How to make Pumpkin Hand Pies
These easy pumpkin hand pies are actually quite simple to make. We’ll break it down into two major elements: the pumpkin pie filling and the pie crust. Then we’ll look at assembling these little cutie pies for baking with step by step instructions.
Pumpkin pie filling with cream cheese
The pumpkin pie filling for these hand pies is the same filling from my pumpkin pie bars recipe but in a smaller portion. It is made with:
- Real pumpkin puree
- A little bit of cream cheese to add creaminess
- Brown sugar to sweeten
- Egg to set the filling
- Vanilla, salt and pumpkin pie spice to enhance the flavor
You will want to pre-cook the pie filling and let it cool completely before assembling the hand pies. Cooking the pumpkin pie filling first will make it easier to assemble and shape the hand pies because the filling won’t be as runny.
- Add pie filling ingredients to a small mixing bowl. Make sure all refrigerated ingredients are at room temperature for easy mixing.
- Use a hand whisk to mix everything together until smooth. You may see little specks of cream cheese left in the mixture, that is okay!
- Pour pie filling into a buttered loaf pan and even out the top with a spatula.
- Bake until just set, the middle should still jiggle slightly when you shake the pan. Allow to cool completely.
It is important to let the pie filling cool completely before you assemble the pie. Warm pie filling will melt the butter in the pie crust before baking and make it soggy.
The pie crust
You can prepare the pie dough while waiting for the pumpkin pie filling to cool down. I used my go-to homemade all-butter pie crust for this pumpkin hand pie recipe. Refer back to the full tutorial on how to make pie crust for step by step photos if you need a little reminder.
One batch of pie dough will yield about nine 4.5” circles, which will make nine hand pies. You should have a little bit of excess pie dough left at the end to stamp out a few shapes for decoration if you wish.
Assembling pumpkin hand pies
Work with one pie at a time, keeping the rest of the dough and decorations in the refrigerator.
- Use a small rolling pin to roll the top half of the dough circle to enlarge it just a bit. This will help it fold over the pumpkin pie filling.
- Brush a little bit of egg wash on the edge of the bottom half.
- Add a tablespoon-full of pumpkin pie filling on top of the dough.
- Use a spatula to nudge the pie filling toward the bottom half of the dough and into a half-moon shape as much as you can.
- Fold the top half over to cover the filling. Use a fork to seal the edge.
- If using decorations, add them now. Brush egg wash over the top and on decorations, sprinkle turbinado sugar with pumpkin pie spice generously all over the pies and bake until golden brown.
Storing and Serving
These pumpkin hand pies should last out on the counter overnight the day you bake them. But since the pie filling is a custard filling, it is safest to store these hand pies in the refrigerator, where they should last up to a week.
Allow the pie to come to room temperature before serving. You can also reheat them either in the microwave or in the oven if you want to serve them warm. The best way to reheat these is in the oven at 350°F until the crust is crispy again, about 10 minutes.
And of course, there is no better way than to serve these hand pies than with a big scoop of Tillamook Old Fashioned Vanilla Ice Cream. Did I mention Tillamook ice cream is made with only the highest quality ingredients? You can taste it in each creamy bite.
More hand pies to go with Tillamook Old Fashioned Vanilla Ice Cream
- Strawberry Hand Pies
- Mini Blueberry Pies
- Chocolate Strawberry Hand Pies with a chocolate pie crust
- Guava Cream Cheese Mini Hand Pies.
- Apple Hand Pies
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Pumpkin Hand Pies
- 1 ½ cup all-purpose flour (198 g)
- 2 rounded tablespoon granulated sugar (35 g)
- ¼ rounded teaspoon kosher salt (3 g)
- 5 oz unsalted butter (141 g, cold & cubed)
- 3 tablespoon cold water (44 g)
- Extra flour for rolling
- ½ cup pure pumpkin puree (119 g)
- 2 oz cream cheese (55 g, room temperature)
- ¼ cup brown sugar (50 g)
- ½ teaspoon pure vanilla extract
- 1 large egg (room temperature)
- A pinch of salt
- ½ teaspoon pumpkin pie spice
- Melted butter for loaf pan
- 1 large egg
- 1 tablespoon of milk
- 1 tablespoon turbinado sugar
- ¼ teaspoon pumpkin pie spice
Make the pie filling
- Preheat oven to 350°F.
- Add all ingredients for the pumpkin pie filling to a small mixing bowl and beat with a hand whisk until smooth.
- Brush a loaf pan with some melted butter and pour the pie filling into the pan, use a spatula to even out the top. Bake for 15 to 20 minutes until just set, the filling should be slightly jiggly when you shake the pan.
- Allow to cool completely before filling the hand pies.
Make the pie dough
- Add flour, sugar, and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until the mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
- Dump the dough out onto a lightly floured board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour.
- Take the pie dough out of the refrigerator and roll out to between ⅛” to ¼” thick on a lightly floured surface. Cut into circles using a 4.5” cookie cutter. Re-roll the scraps and continue cutting into circles. One batch of pie dough should yield 9 circles. Place the circles on a parchment-lined baking sheet and refrigerate until ready to use.
- Optional: if there are any extra dough scraps, use a pie crust stamp to cut out shapes for decoration if desired. You could also save some dough for decoration, or make an extra batch of pie dough.
Assemble the hand pies
- Beat an egg with one tablespoon of milk to make the egg wash.
- Take out one of the dough circles from the refrigerator, work with one piece of dough at a time while the remaining rest in the refrigerator. Use a small rolling pin to roll the top half of the dough circle to enlarge it just a bit. This will help it fold over the pie filling.
- Brush egg wash around the bottom edge of the circle, add a rounded tablespoon of pie filling on top. Use a spatula to nudge the pie filling into a half moon shape. Fold the top half over to cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
- Optional: if using decorations, brush the back of the decoration with egg wash and attach it to the top of the pie.
- Place the hand pies on a parchment-lined baking sheet and place the baking sheet in the refrigerator while the oven is preheating.
- Preheat the oven to 425°F.
- Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. Create steam vents on top of the hand pies by poking holes with the tip of a paring knife.
- Mix turbinado sugar with pumpkin pie spice and sprinkle generously over the top.
- Bake 18 - 20 minutes uncovered until golden brown
- Remove from the oven and allow to cool on a wire rack.
- Precooking the pie filling makes it easier to fill the hand pies because the filling is not as runny.
- The pie filling must be cooled completely before the hand pies can be assembled. Warm filling will soften the pie crust and make it soggy.