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Easy Mini Pumpkin Hand Pies for Halloween Fun

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These mini pumpkin hand pies are a lifesaver for any host who wants to impress without the stress. They are cute, delicious, and surprisingly easy to make, perfect for Halloween gatherings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (65g) packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (14.1 oz) refrigerated pie crusts
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack. Lightly grease your mini muffin tin with non-stick spray or butter.
  2. Make the filling: In a small saucepan over medium heat, combine the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, vanilla extract, and salt. Whisk together until smooth. Cook for 3-4 minutes, stirring constantly, until the mixture thickens slightly and starts to pull away from the sides of the pan. Remove from heat and let it cool completely.
  3. Prepare the crust: Unroll the pie crusts onto a lightly floured surface. If they crack, press the cracks back together with your fingers. Use your rolling pin to gently roll the crust to about 1/8-inch thickness.
  4. Cut out the circles: Using a 2.5-inch round cookie cutter, cut out as many circles as you can from the first crust. You should get about 10-12 circles per crust. Gather the scraps, gently press them together, and re-roll to cut more circles. You’ll need 24 circles total to make 12 hand pies.
  5. Assemble the pies: Gently press one dough circle into each cup of the mini muffin tin. Make sure the dough comes up the sides a little. Spoon about 1 tablespoon of the cooled pumpkin filling into each cup. Place another dough circle on top. Use your fingers to press the edges of the top and bottom crusts together to seal. Then, take a fork and crimp the edges all around. Poke a small slit in the top of each pie with the fork tines to let steam escape.
  6. Bake the pies: Place the muffin tin on the preheated baking sheet. Bake for 18-22 minutes, or until the crusts are golden brown and the filling is bubbling slightly through the slits. Let them cool in the tin for 5 minutes.
  7. Finish with the topping: While the pies are still warm, carefully remove them from the tin and place them on a wire rack. Brush the tops with the melted butter. Immediately sprinkle the cinnamon sugar mixture over the tops.

Notes

Don’t skip cooling the filling; warm filling creates steam and makes the crust soggy. Use cold crusts for flakier layers. Seal edges well to prevent leakage. For a dairy-free version, use a vegan pie crust and substitute butter with coconut oil or vegan butter. For a gluten-free version, use a gluten-free pie crust mix.

Nutrition

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

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