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–+ servings
Individual Pumpkin Hand Pie are so easy to make, cute and the perfect little treat to top off your Thanksgiving feast.

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

These Pumpkin Hand Pies are flaky, sweet, and perfectly portable! Made with Pillbury Pie Crust or you own homemade crust, theybake up golden and delicious with creamy pumpkin pie filling - the ultimate fall dessert or treat!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 15 people
Calories 311 kcal

Ingredients
  

  • 2 boxes Pillsbury Pie Crust
  • 1 cup canned pumpkin pie mix
  • 1/2 cup sweetened condensed milk
  • 1 egg
  • 1/3 cup flour
  • 1 egg white
  • Sugar for sprinkling

Instructions
 

  • Preheat oven to 350℉. Line cookie sheets with parchment paper.
  • Make the filling: In a medium bowl, combine pumpkin pie mix, sweetened condensed milk, egg, and flour. Stir until smooth and creamy.
  • Prepare crusts: Roll out Pillsbury Pie Crusts on a lightly floured surface. use a pumpkin-shaped (or round) cookie cutter about 3-3½ inches wide to cut out approximately 60 pieces total (30 bottoms and 30 tops). You may have to re-roll the extra pie dough after cutting the first batch.
  • Assemble: Place half of the cutouts on the baking sheets. Add about 1 Tablespoon of pumpkin filling to the center of each cutout.
  • Seal: Brush edges with egg white, top with another crust cutout, and press edges gently to seal. Crimp all the way around with a fork and use a small sharp knife to make a tiny slit in the top for steam to escape.
  • Brush and sugar: Brush the tops with egg white and sprinkle with sugar.
  • Bake: Bake for 20-25 minutes or until golden brown and slightly crisp around the edges.
  • Cool and enjoy: Let cool for a few minutes before removing from the pan. Serve warm or at room temperature.

Notes

Notes & Tips
  • Homemade crust option: These hand pies work beautifully with homemade dough, too! Try my Homemade Pie Crust Recipe for a buttery, flaky alternative.
  • Cookiecutter size: Around 3–3½ inches wide gives the perfect balance of crust and filling. Smaller cutters make more pies; larger ones give you fewer but heartier treats.
  • Don’t overfill: A heaping tablespoon of filling is plenty — too much can cause leaks while baking.
  • Keep crust cold: Cold dough bakes up flaky and golden. If it starts to soften, chill for a few minutes before baking.
  • Freezing: Let baked hand pies cool completely, then freeze in airtight containers. Reheat at 325°F for 10–12 minutes.
  • Make ahead: You can prepare the filling a day ahead and refrigerate until ready to assemble.

Nutrition

Serving: 2hand piesCalories: 311kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 14mgSodium: 276mgPotassium: 125mgFiber: 3gSugar: 6gVitamin A: 1537IUVitamin C: 1mgCalcium: 48mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.

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