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Easy Homemade Pumpkin Hand Pies Recipe

Easy Homemade Pumpkin Hand Pies

Flaky hand pies filled with brown sugar pumpkin custard and classic warm spices, finished with an optional powdered-sugar glaze. This easy recipe makes 8 individual desserts.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 crusts, about 14–15 ounces total Refrigerated rolled pie crusts
  • as needed for rolling All-purpose flour
  • 1 large Large egg
  • 1 tablespoon Water or milk
Pumpkin Filling
  • 3/4 cup Pumpkin purée
  • 1/3 cup Packed light brown sugar
  • 1 large Large egg yolk
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon, optional Ground cloves
  • 1/4 teaspoon Fine salt
Optional Glaze
  • 1 cup Powdered sugar
  • 1–2 tablespoons Milk or cream
  • 1/4 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a baking sheet with parchment paper. Mix the pumpkin purée, brown sugar, egg yolk, vanilla, cinnamon, ginger, nutmeg, optional cloves, and salt until smooth.
  2. Lightly roll the pie dough on a floured surface and cut eight rounds or rectangles measuring approximately 4 to 5 inches across. Place 1 1/2 to 2 tablespoons of filling in the center of half the pieces.
  3. Brush the pastry edges with water, place the remaining pieces on top, and press the edges together. Crimp firmly with a fork, cut one or two vents in each top, and brush lightly with an egg beaten with 1 tablespoon water or milk.
  4. Chill the assembled pies for 15–30 minutes. Bake at 400°F for 18–22 minutes, until puffed and golden brown, then cool for at least 10 minutes.
  5. For the optional glaze, whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled hand pies before serving.

Notes

Keep the pastry cold, avoid overfilling, seal the edges firmly, and cut vents before baking. Store cooled hand pies covered at room temperature for up to 2 days or refrigerate for longer storage.