Easy Mini Pumpkin Hand Pies for Halloween
These easy mini pumpkin hand pies are a fun, portable twist on classic pumpkin pie that comes together in under an hour. Perfect for Halloween parties, trunk-or-treat events, or a cozy night in with the family.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50g) packed brown sugar (light or dark)
- 1 large egg yolk
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves)
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Pinch of salt
- 1 package (14-15 ounces) refrigerated pie crusts (2 crusts)
- 1 tablespoon milk or heavy cream (for brushing)
- 1 tablespoon coarse sugar (like turbinado or demerara)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling: In a small bowl, whisk together pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, vanilla extract, cornstarch, and salt until smooth. Set aside.
- Lightly flour your work surface. Unroll both pie crusts and let sit at room temperature for 5 minutes if cold.
- Roll each crust to about 1/8-inch thickness. Use a round cookie cutter (3 to 4 inches) to cut out circles. Gather scraps, press together, and re-roll to cut more. You should get 8 to 10 circles.
- Place half of the circles on the prepared baking sheet, spacing 2 inches apart. Spoon about 1 heaping tablespoon of filling onto the center of each, leaving a 1/2-inch border.
- Place remaining circles on top. Press edges together with fingertips, then crimp with a fork. Poke 3-4 vent holes in the top of each pie.
- Brush tops with milk or cream and sprinkle generously with coarse sugar.
- Bake for 18 to 22 minutes, until golden brown and filling is bubbly. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Let cool at least 15 minutes before serving.
Notes
Don’t skip the cornstarch—it keeps the filling from becoming runny. If pumpkin puree seems watery, drain it through a fine-mesh sieve lined with a paper towel for 15 minutes. For a dairy-free version, use plant-based milk for brushing. For gluten-free, use a gluten-free pie crust. Assemble and freeze unbaked pies for up to 3 months; bake directly from frozen, adding 3-5 minutes to baking time.
Nutrition
- Serving Size: 1 hand pie
- Calories: 200
- Sugar: 11
- Sodium: 180
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 26
- Fiber: 1.5
- Protein: 2.5
Keywords: mini pumpkin hand pies, Halloween dessert, pumpkin hand pies, easy pumpkin recipe, fall dessert, portable pumpkin pie