Easy Pumpkin Hand Pies (Mini Pumpkin Pie Treats with Pillsbury Pie Crusts)

 If fall had a flavor, it would be pumpkin. And if fall had a smell, it’d be these Pumpkin Hand Pies baking in your oven. They’re everything you love about pumpkin pie but in a portable, poppable version – no forks, no plates, just pure cozy fall goodness. Whether you’re hosting a fall party, packing school lunches, or want something sweet for your afternoon snack, these Pumpkin Hand Pies are the answer.

Gather Your Ingredients

You don’t need anything fancy here – just a few pantry staples and a couple of boxes of pie crust. That’s what makes this recipe so great: it’s easy, quick, and foolproof. Here’s what you’ll need:

• 2 boxes of Pillsbury Pie Crusts – These save time and always bake up flaky and golden brown.
  But if you’re a “homemade crust or bust” kind of baker, you can totally use your own pie dough!
  Try my homemade pie crust recipe—a perfectly flaky, delicious one for all your pies.
• 1 cup canned pumpkin pie mix – Be sure it’s the pie mix, not just pure pumpkin. The mix already has the perfect balance of spices and sweetness.
• 1/2 cup sweetened condensed milk – This adds creaminess and helps thicken the filling just right.
• 1 egg – For richness in the filling.
• 1/3 cup flour – Helps the filling set up inside your little pies.
• 1 egg white – This will be your secret weapon for sealing and brushing the tops.
• Sugar for sprinkling – Because everything’s better with a little sweet sparkle on top.

These ingredients come together to make a batch of roughly 2 ¹/₂ dozen Pumpkin Hand Pies, depending on the size of your cookie cutter. If you’re using a pumpkin-shaped one (which I highly recommend – it’s festive and adorable), you’ll get around 60 cutouts total for 30 pies.

Let’s Make Pumpkin Hand Pies

This recipe looks impressive, but I promise – it’s as easy as pie. See what I did there!!

1. Mix the filling:
   In a medium bowl, combine the pumpkin pie mix, sweetened condensed milk, whole egg, and flour. Stir until it’s smooth and well blended. It should look like a thick, creamy pumpkin pie filling.
2. Prepare your crusts:
   Roll out the Pillsbury Pie Crusts on a lightly floured surface. Use your pumpkin cookie cutter (or any shape you like) to cut out about 60 pieces total – 30 tops and 30 bottoms.
   The ideal cookie-cutter size is around 3 to 3¹/₂ inches wide. That gives you just enough space for a spoonful of filling while keeping them perfectly hand-held. If your cutter is smaller, you’ll end up with more pies but a little less filling per bit. If it’s larger, you’ll get fewer but fuller pies – and honestly, that’s never a bad thing.
3. Assemble the pies:
   Line half of the cutouts on a parchment-lined cookie sheet. Add about a tablespoon of the pumpkin mixture to the center of each one. Don’t overfill – the goal is a nice bite of pumpkin filling, not an eruption in your oven.
4. Seal them up:
   Lightly dab the edges of each filled cutour with egg white. Place a second crust cutout on top and press the edges gently with your fingers. Then us a fork to crimp around the edges. Using a sharp knife make a tiny slit in the top crust to allow steam to escape.
5. Brush and sprinkle:
   Brush the tops with a light coat of egg white and sprinkle with sugar for a little extra crunch and shine.
6. Bake
   Place in a preheated 350º oven for 20-25 minutes, keeping an eye on them so they don’t puff too much. When they’re golden brown and slightly crisp at the edges, they’re ready

Let them cool for a few minutes before removing from the pan!

Tips, Tricks, and FAQ’s

Tip 1: Keep your pie crust cold.
Warm dough is the enemy of flaky crust. If it starts to get too soft while you’re cutting shapes, just pop it back in the fridge for a few minutes.

Tip 2: Seal those edges tight.
Pumpkin filling loves to sneak out in the oven. Make sure you get a good crimp with your fork and don’t overfill.

Tip 3: Use parchment paper.
Not only does this help with cleanup, but it also kepps your hand pies from sticking or getting too brown on the bottom.

Tip 4: Add a little flair.
You can drizzle the tops with a simple powdered sugar glaze after baking, dust with cinnamon sugar, top with whipped cream, and even add a few festive fall sprinkles when serving.

FAQ: Can I make these ahead of time?
Absolutely! You can make the filling a day ahead and keep it in the fridge until you’re ready to bake. Or bake the pies thoroughly, and store them in an airtight container. Like a warm pie, reheat in a low oven (around 300º) for a few minutes before serving.

FAQ: Can I freeze Pumpkin Hand Pies?
Yes – and they freeze beautifully. Just make sure they are fully cooled and in an airtight container.

FAQ: What size cookie cutter works best?
Anything around 3-4 inches wide is perfect. You want them small enough to be held, but big enough to hold a spoonful of filling. I used a pumpkin shape, but a circle tastes just as delicious!

FAQ: Can I make these with homemade pie crust?
Yes! If you love making pie crust from scratch, these hand pies are a great way to show it off. My Great Grandmother’s Lard Pie Crust Recipe works perfectly for this!

Why You’ll Love This Recipe

Pumpkin Hand Pies are everything fall should be – cozy, sweet, and shareable. They’re perfect for the Thanksgiving dessert table, classroom treats, or a bake sale. They travel well, taste incredible, and look like you spent all day making them (even though you didn’t).