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Pumpkin-shaped hand pies with spiced filling and golden sugar crust — an easy fall baking idea for Thanksgiving dessert.

Pumpkin Pie Hand Pies

Golden, flaky, and filled with cozy spiced pumpkin, these pumpkin pie hand pies are the cutest way to enjoy fall’s favorite dessert. With a touch of maple syrup for depth and a crunchy sugar topping, they’re perfect for Thanksgiving, Halloween parties, or any time you’re craving mini pumpkin pies that are just as delicious as the classic.
Prep Time20 minutes
Cook Time25 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 pies
Calories: 305kcal
Author: Sandra

Ingredients

For the filling

  • ¾ cup canned pumpkin purée not pumpkin pie filling (Note 2)
  • ¼ cup light brown sugar
  • 1 tablespoon pure maple syrup (Note 3)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • pinch of salt
  • 1 tablespoon all-purpose flour (Note 4)

For the crust

  • 1 egg for egg wash
  • 1 tablespoon milk or cream (Note 6)
  • 1 package pie dough 2 sheets store-bought pie dough or homemade hand pie crust (see recipe in the notes below) (Note 5)
  • coarse sugar turbinado or raw for topping (Note 7)

Instructions

  • In a medium bowl, whisk together ¾ cup canned pumpkin purée, ¼ cup light brown sugar, 1 tablespoon pure maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, pinch of salt, and 1 tablespoon all-purpose flour until smooth. The filling should be thick enough to mound on a spoon (Note 11). Set aside.
  • In a small bowl, whisk together the 1 egg (beaten) and 1 tablespoon milk or cream. Cover and refrigerate until needed.
  • Roll out 1 package pie dough on a lightly floured surface (Note 12). Cut into 3–4 inch rounds or use festive cutters (Note 1). Gather and reroll scraps as needed.
  • Place half of the dough cutouts on a parchment-lined baking sheet.
  • Spoon 1–2 teaspoons of filling into the center of each (Note 8).
  • Brush the edges with egg wash.
  • Gently stretch the top cutouts slightly (to accommodate filling), then place over the bottoms.
  • Press edges with a fork to seal firmly, checking for gaps (Note 13).
  • Use a sharp knife to cut small steam vents in the tops (Note 9).
  • Refrigerate assembled pies for 30 minutes (Note 10) while preheating the oven to 375°F (190°C).
  • Brush tops with egg wash and sprinkle generously with coarse sugar. Bake for 25–30 minutes, until golden brown, crisp at the edges, and with filling bubbling slightly through the vents (Note 11).
  • Transfer to a wire rack and let cool slightly before serving.

Notes

  1. Festive cutters (like pumpkins or leaves) make these extra fun for fall, but round cutters work perfectly too
  2. Use pure canned pumpkin, not pumpkin pie mix, which already contains sugar and spices.
  3. Maple syrup adds flavor depth, but you can substitute honey or use dark brown sugar for a stronger caramel note.
  4. A little flour keeps the filling thick and prevents soggy bottoms. Swap with cornstarch for gluten-free.
  5. Homemade crust adds extra flakiness, but store-bought pie dough is quick and reliable.
  6. If avoiding eggs, brush dough with just milk or cream for browning (though it won’t be as glossy).
  7. Coarse sugar gives a bakery-style sparkle and crunch. Granulated sugar can also be used in a pinch.
  8. Don’t overfill the pies. One to two teaspoons is enough to avoid leakage.
  9. Cutting vents lets steam escape, helping the crust bake evenly.
  10. Chilling the pies before baking keeps the crust flaky and helps them hold their shape.
  11. Filling consistency: thick enough to mound on a spoon. If too loose, add an extra ½ teaspoon flour.
  12. Work quickly with dough so it stays cold; lightly flour the surface to prevent sticking.
  13. Seal edges firmly with a fork to prevent leaks. Check for gaps before baking.
Optional Homemade Flaky Pie Crust
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • ¼ cup cold sour cream or Greek yogurt
  • ¼ cup cold water
Instructions
  1. Whisk flour and salt in a large bowl.
  2. Cut in butter until mixture resembles coarse crumbs with some pea-sized bits.
  3. Stir in sour cream and cold water just until dough comes together. Do not overmix.
  4. Divide into two disks, wrap in plastic, and chill at least 1 hour before using.

Nutrition

Calories: 305kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 237mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3608IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg