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Golden, Cozy Pumpkin Hand Pies

Adorable and delicious little pumpkin hand pies, perfect for crisp autumn afternoons. They are easy to make using store-bought pie crusts and are great for gifting or sharing.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings 8 pies

Equipment

  • Baking sheets lined with parchment paper
  • Medium bowl
  • Tiny bowl for egg wash
  • Small bowl for sugar topping
  • 5-inch round cutter or a bowl of similar size
  • Fork optional, for crimping edges
  • Wire rack

Ingredients
  

For the Filling

  • 2 refrigerated pie crusts refrigerated pie crusts store-bought kind, 1 standard 2-count package
  • 1 cup pumpkin puree pure pumpkin puree, not pie filling
  • 0.333 cup brown sugar packed
  • 2 tablespoons heavy cream
  • 1.5 teaspoons pumpkin pie spice divided
  • 0.25 teaspoon kosher salt

For the Topping

  • 1 egg
  • 1 teaspoon water for egg wash
  • 2 tablespoons coarse sanding sugar turbinado sugar or baking sugar, optional
  • 0.5 teaspoon pumpkin pie spice for topping

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • In a medium bowl, combine pumpkin puree, brown sugar, heavy cream, 1 teaspoon pumpkin pie spice, and kosher salt. Stir until well combined.
    2 refrigerated pie crusts refrigerated pie crusts
  • Unroll pie crusts. Cut out 8 circles using a 5-inch round cutter or bowl.
    2 refrigerated pie crusts refrigerated pie crusts
  • Place 4 pie crust circles on a lightly floured surface. Spoon about 2 tablespoons of filling into the center of each, leaving a half-inch border.
    2 refrigerated pie crusts refrigerated pie crusts
  • In a tiny bowl, whisk together egg and water for the egg wash. Brush edges of the filled pie crusts with egg wash.
    2 refrigerated pie crusts refrigerated pie crusts
  • Place the remaining 4 pie crust circles on top. Press edges firmly to seal, and crimp with a fork if desired.
    2 refrigerated pie crusts refrigerated pie crusts
  • Cut small slits on the top of each hand pie to vent steam.
  • Place hand pies on prepared baking sheets. Brush the tops with remaining egg wash.
    2 refrigerated pie crusts refrigerated pie crusts
  • In a small bowl, mix coarse sanding sugar (if using) and the remaining ½ teaspoon pumpkin pie spice. Sprinkle over the tops of the pies.
    2 refrigerated pie crusts refrigerated pie crusts
  • Bake for 18-22 minutes, or until the crust is golden brown and the filling is set.
  • Let hand pies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled hand pies in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.