Mini Pumpkin Hand Pies Treats
These mini pumpkin hand pies are so easy and quick! A festive dessert for any fall or winter get-together.
The holidays can be exhausting. Shopping, cooking, entertaining, visiting, all can take a toll.
This past Thanksgiving I was asked to bring some dessert. One request was for my pumpkin roll. (I used the recipe off the can 😉 shhhh!)
No one wanted pumpkin pie! I found that odd. I’m more of a sweet potato pie fan but pumpkin IS tradition.
So I came up with these Mini Pumpkin Hand Pie Treats to fill the void. Easy, peasy made with store bought pie dough. You could use homemade too.
I made pumpkin filing minus the milk. This filling is thicker and can be used more like jelly in cookies.
Cut out 12 mini pumpkin shapes with a cookie cutter. Place 6 shapes on parchment lined cookie sheet.
Spoon in filling. Press, seal with a kiss, I mean fork.
Egg wash the top and bake at 375 until golden brown, about 20 to 25 minutes.
mini pumpkin hand pies
Ingredients
- 1 unbaked pie shell
- 1 cup pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp powdered ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/2 tsp vanilla
- 2 oz cream cheese
- 1 egg yolk
- 1 egg, beaten for egg wash
Instructions
- In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
- Heat oven to 375 degrees. Cut out 12 mini pumpkin shapes from pie dough. Cut 3
vertical slits in 6 of the shapes. Place 6 unsliced "bottoms" on a
parchment-lined baking sheet. Place 1 tablespoon of the pumpkin mixture onto
each bottom, leaving a 1/4-inch border around the edges. Lightly brush the
border with egg. Sandwich the filling with the scored pumpkin cutouts and press
the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin
mixture.Brush the tops of the hand pies with the remaining egg.
Bake at 375 until golden brown, 23 to 25 minutes.
