If you love pumpkin pie, these Easy Pumpkin Hand Pies are a recipe you’ll make again and again. They capture the familiar warm spices and creamy pumpkin filling of a classic pie, but in a convenient, handheld form. Baked into small round pastries, they’re perfect for on-the-go snacking, parties, or a cozy dessert. Simple to assemble and irresistibly delicious, these mini pies are sure to be a crowd-pleaser.
Love pumpkin desserts? Try one of the other seasonal favorites for variety and inspiration.
Why you’ll love these Mini Pumpkin Pies
There are many reasons these mini pumpkin pies will become a go-to recipe. They use refrigerated pie crust for a quick, no-fuss base, and a simple pumpkin filling that bakes perfectly inside. A cinnamon glaze brushed on at the end elevates the flavor and gives each pie a beautiful finish. Small desserts are always popular, and these are as tasty as they are portable.
Ingredients
- Refrigerated pie crusts – convenient and reliable for quick assembly.
- Pumpkin puree – plain canned pumpkin for the filling, not spiced pie filling.
- Egg – binds the filling for a smooth texture.
- Brown sugar – gives a rich, caramel-like sweetness; white sugar can be used if preferred.
- Pumpkin pie spice – store-bought or homemade, it adds the classic spice blend.
- Powdered sugar – for the cinnamon glaze.
- Milk – thins the glaze; heavy cream gives a richer result.
- Cinnamon – a pinch in the glaze for flavor and color.
How to make Pumpkin Hand Pies
- Preheat the oven to 375°F (190°C). Remove refrigerated pie crusts and let them come to room temperature so they unroll without cracking.
- Make the filling by whisking together pumpkin puree, egg, brown sugar, and pumpkin pie spice until smooth.
- Unroll the pie crusts and cut 24 circles total (about 2–3 inches each) using a round cutter or the rim of a glass.
- Place about 1½ tablespoons of filling in the center of 12 circles. Slightly stretch the remaining 12 circles to fit over the filling, place them on top, and crimp the edges with a fork. Cut a small X in the top of each pie to vent steam.
- Arrange the hand pies on a parchment- or silicone-lined baking sheet. Bake 15–18 minutes, or until the crust is lightly golden and the filling is set. Let cool about 5 minutes.
- Whisk together powdered sugar, milk (or cream), and cinnamon to make the glaze. Brush the glaze over the warm pies and let it set before serving.
Tips
- Let pie crusts warm slightly at room temperature so they roll out easily without cracking.
- If you don’t have a round cutter, use the rim of a glass or cup to cut circles.
- A medium cookie scoop helps portion the filling evenly so all pies bake uniformly.
- Always cut a small vent in the top of each pie to allow steam to escape during baking.
- Adjust the glaze consistency with more milk if too thick, or more powdered sugar if it becomes too thin.
Pumpkin puree vs. pumpkin pie filling
Use plain pumpkin puree for this recipe. Pumpkin puree is simply cooked and mashed pumpkin. Pumpkin pie filling, however, already contains added sugar and spices. Because this recipe controls the spices and sweetness, plain puree is the appropriate ingredient to achieve the intended flavor and texture.
Frequently Asked Questions
Store hand pies in an airtight container with parchment or wax paper between layers to prevent sticking. Keep them refrigerated for up to 4 days. Serve chilled or warm briefly in the microwave (20–25 seconds).
Yes. Freeze baked hand pies for up to 3 months. Place them in a single layer on a baking sheet and freeze until firm, then transfer to airtight containers or zipper bags. This prevents sticking and lets you thaw a few at a time.
Yes. If using homemade crust, roll it thin so it resembles the texture and thickness of refrigerated crust for best results.
You can assemble the pies a few hours or overnight before baking. Avoid assembling too far in advance, as the dough may become soggy if left too long.
More pumpkin recipes to try
- No Bake Pumpkin Cheesecake Bars
- Easy Pumpkin Cheesecake Cookies with a Cake Mix
- Easy Pumpkin Bread with a Cake Mix
- Pumpkin Chocolate Chip Cookies with a Cake Mix
- Pumpkin Sheet Pan Pancakes from Mix
Easy Pumpkin Hand Pies
Ingredients
- 3 refrigerated pie crusts
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup brown sugar (packed)
- 1 1/4 teaspoons pumpkin pie spice
Cinnamon Glaze
- 1/4 cup powdered sugar
- 1 tablespoon milk (or heavy cream)
- 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Remove refrigerated crusts and let come to room temperature while preparing the filling.
- Combine pumpkin puree, egg, brown sugar, and pumpkin pie spice in a bowl; whisk until smooth.
- Unroll crusts and cut 24 circles. Place about 1½ tablespoons of filling on 12 circles. Stretch the remaining circles slightly to fit over the filling, seal edges with a fork, and cut a small X in the top to vent.
- Place pies on a parchment- or silicone-lined baking sheet and bake 15–18 minutes until lightly golden. Let cool 5 minutes.
- Whisk powdered sugar, milk, and cinnamon for the glaze. Brush over warm pies, allow the glaze to set, and serve. Store leftovers chilled in an airtight container up to 4 days.
Nutrition
Calories: 269 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 14 g
Saturated Fat: 4 g
Sodium: 213 mg
Fiber: 2 g
Sugar: 8 g
Nutrition information is approximate.