dgbaking 
Pumpkin Hand Pies! Delicious and simple to make and oh so pretty!
These are delicious pumpkin hand pies and so easy to make. You can bake them with homemade pie crust but the convenience of store bought pie crust can't be beat. Use your favorite brand. You don't need a pumpkin shaped cutter to make these, they just add to the seasonal and pretty factor, any 3.5" cutter will do. Get read for fall baking!
Ingredients
- 1 pkg 2 count store bought pie dough or homemade but you need two dough
Pumpkin Filling
- 1 cup 100% pumpkin puree not pie filling
- 1/3 cup light brown sugar packed
- 2 tbs heavy cream
- 1.5 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 large egg
- 1 tsp cold water
Sugar Topping
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 400F degrees. Line two large baking sheets with silicone mat or parchment paper-set aside.
- Unnroll the pie crusts onto a lightly floured surface. Roll out the dough with rolling pin. Do not roll the dough too much.
- Use a pumpkin shaped or similar cookie cutter, that's about 3.5 inches in width. Cut the dough and place the pieces on the parchment lined baking sheets. Once the first batch is cut, roll remaining dough and cut again. You should be able to get 10 pumpkin cutouts from each roll of pie crust for a total of 20 pumpkin cut outs.
- Place the cutout pumpkins in refrigerator while you make the filling.
Pie Filling
- In a bowl mix together the pumpkin puree, brown sugar, heavy cream, pumpkin pie spice and salt.
- Fill the center of 10 of the pumpkin cut outs with the pumpkin filling, about 2 Tablespoons. Leave enough space so that you can properly seal the two crusts.
- Take out the 10 remaining, unfilled crusts from refrigerator and using a small knife, cut four curved slits to resemble the ridges of a pumpkin.
- In a small bowl, beat the egg with 1 tsp of cold water to create an egg wash. Then brush the border around the filled pumpkins with the egg wash and top with the sliced pumpkin cut outs. Press together the seams and then seal the edges with a fork.
- Brush the tops of the pumpkins with the remaining egg wash.
Sugar Topping
- Mix the granulatedsugar and cinnamon together and sprinkle on top of each hand pie.
- Bake for 15-20 minutes or until the crust is golden brown.
Video
Notes
My video has more clear instructions.
- – Keep pie crusts cutouts refrigerated when not in use, such as, when you are working on one batch, refrigerate the second batch until use. You don’t want the dough to get too soft, otherwise, it becomes difficult to work with it.
- – Use 100% pumpkin puree, not pie filling, which which is already seasoned.
- – Don’t over fill pumpkin with filling, or the filling will ooze out too much while you are sealing it.
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