Pumpkin Hand Pie Recipe

Oh, man! You have the perfect little Pumpkin pie in the palm of your hand with this Pumpkin Hand Pie Recipe!

Or if you prefer more crust to pumpkin ratio, this is perfect for you! 

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Pumpkin Hand Pie Recipe

I am going to be honest here, as much as I like pumpkin, I do not like pumpkin pie AT ALL. Not even a tiny little but. I don't like Pecan Pie either.

However, I CAN eat Pumpkin Pie if it has a gallon of Cool Whip on top of it...but these bad boys?! 

This Pumpkin Hand Pie Recipe is so fun for fall!

You see, what I like at Thanksgiving is APPLE PIE. I love the hell out of some apple pie - and these little Pumpkin Hand Pies combine that delicious sweet Pumpkin filling but...they have A LOT more sweet, crispy, delicious crust!

It is a much better ratio than a slice of pumpkin pie, to be honest. 

Baker's Note:

Now, don't be surprised if there is a bit of leftover batter - this happened to my food writer when she made them!

It will be about ⅓ of a cup, and you can just toss it. Sometimes that just happens when you're baking! 

Where can I find the recipe card for this Pumpkin Hand Pie Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Pumpkin Hand Pie Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.

Looking for other recipes like my Pumpkin Hand Pie Recipe?

Check out these really fun Pumpkin flavored recipes on The Rebel Chick, like our Cream Cheese Pumpkin Spice Cake Recipe. I am always adding new pumpkin recipes, especially during the months surrounding Halloween and Thanksgiving holidays. You will especially love our Pumpkin Spice Crumble Recipe!

Take a look and see if there is anything that sounds tasty to you! Don't forget to check out our Pumpkin Spice Cookie Bars Recipe!

You can also type "pumpkin" in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the Pumpkin recipes I've shared over the years, like this Pumpkin Spice Frozen Yogurt Popsicles!

How to Make this Pumpkin Hand Pie Recipe

Ingredients needed to make this Pumpkin Hand Pie Recipe: 

• 1 package, 14.1 oz, refrigerated pie crusts
• 1 cup pumpkin puree
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon heavy whipping cream
• 1 egg, beaten
• 2 tablespoons white sugar mixed with 1 teaspoon ground cinnamon

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Directions for making this Pumpkin Hand Pie Recipe: 

Bring pie crusts to room temperature before unrolling and using a 3" biscuit cutter to cut into rounds. Roll the extra dough from the scraps out and cut more with the biscuit cutter.

You will need 30 rounds. Use both pie crusts. 

Preheat oven to 350 and line a baking sheet with parchment paper. Place 9 rounds onto the parchment paper and set aside.

Line a second baking sheet with parchment paper and place 6 additional rounds onto it. Set aside. 

In a small bowl, mix together pumpkin puree, brown sugar, cinnamon, nutmeg and whipping cream. 

Place 1 tablespoon of pumpkin mix into the center of each round.

Place a dough circle on top and press edges together with a fork. Repeat until all rounds are filled and sealed. 

Use a pastry brush to spread egg onto each pie.

Sprinkle with cinnamon sugar. 

Bake for 20 minutes or until golden brown. Cool until warm and serve. 

This Pumpkin Hand Pie Recipe makes 15 servings. 

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To print this Pumpkin Hand Pie Recipe, simply click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Print

Pumpkin Hand Pies Recipe

Author Jennifer

Ingredients

• 1 package 14.1 oz, refrigerated pie crusts
• 1 cup pumpkin puree
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon heavy whipping cream
• 1 egg beaten
• 2 tablespoons white sugar mixed with 1 teaspoon ground cinnamon

Instructions

1. Bring pie crusts to room temperature before unrolling and using a 3" biscuit cutter to cut into rounds. Roll the extra dough from the scraps out and cut more with the biscuit cutter. You will need 30 rounds. Use both pie crusts.
2. Preheat oven to 350 and line a baking sheet with parchment paper. Place 9 rounds onto the parchment paper and set aside. Line a second baking sheet with parchment paper and place 6 additional rounds onto it. Set aside.
3. In a small bowl, mix together pumpkin puree, brown sugar, cinnamon, nutmeg and whipping cream. Place 1 tablespoon of pumpkin mix into the center of each round. Place a dough circle on top and press edges together with a fork. Repeat until all rounds are filled and sealed.
4. Use a pastry brush to spread egg onto each pie. Sprinkle with cinnamon sugar.
5. Bake for 20 minutes or until golden brown. Cool until warm and serve.
6. Makes 15