Delicious Mini Pumpkin Hand Pies with Cinnamon Sugar Recipe

Imagine lifting a perfectly golden Mini Pumpkin Hand Pie with Cinnamon Sugar to your mouth, as the warm, buttery crust crumbles ever-so-slightly, releasing a fragrant burst of pumpkin goodness mingled with a hint of cinnamon. With each bite, you’re enveloped in a creamy filling that tastes like autumn in a handheld treat. Who wouldn’t want to savor a taste of fall that brings back warm memories of cozy gatherings and sweet, indulgent moments?

These delightful treats are not just delicious; they’re a charming addition to any festive occasion or quiet evening at home. Picture the scene: your friends and family gathered around, laughter filling the air as they indulge in these hand pies, biting into the flaky crust and revealing the rich, spiced filling. Each mini pie becomes an opportunity to create memories, share stories, and enjoy a moment of joy.

Ingredients for Mini Pumpkin Hand Pies with Cinnamon Sugar

Here’s what you’ll need to make this delicious Mini Pumpkin Hand Pies with Cinnamon Sugar:

1 box refrigerated pie crust (2-count) – Easy to use, saves time, and ensures a flaky crust every time.

4 ounces brick-style cream cheese – Provides a creamy richness that perfectly balances the pumpkin filling. Ensure it’s at room temperature for easy mixing.

¼ cup sugar – Adds sweetness to the filling, complementing the pumpkin and spices for that cozy flavor.

2 tablespoons brown sugar – Richer and more complex than white sugar, it brings a touch of caramel flavor to the mix.

½ cup pumpkin puree – Use canned or homemade for that quintessential pumpkin taste.

¾ teaspoon pumpkin pie spice – A blend of cinnamon, nutmeg, and allspice that gives these pies their signature flavor.

½ teaspoon vanilla extract – Elevates the overall flavor profile with its warm, sweet essence.

⅛ teaspoon salt – Enhances all the flavors in the filling.

1 large egg with a splash of water (for the egg wash) – Creates a beautifully golden, shiny crust when brushed on before baking.

2 tablespoons sugar – For sprinkling on top, giving these pies a sweet crunch.

1 teaspoon ground cinnamon – Sprinkled on top, it adds warmth and a classic flavor to each bite.

How to Make Mini Pumpkin Hand Pies with Cinnamon Sugar

Follow these simple steps to prepare this delicious Mini Pumpkin Hand Pies with Cinnamon Sugar:

Step 1: Prepare the Dough
Remove the pie crust from the refrigerator and allow it to come to room temperature. This step makes it easier to roll out and shape.

Step 2: Mix the Filling
In the bowl of an electric stand mixer fitted with the paddle attachment, blend the cream cheese, sugar, and brown sugar on medium-high speed until smooth. Scrape down the sides as needed. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt, mixing until well combined.

Step 3: Roll Out the Dough
On a lightly floured surface, roll out the pie dough with a rolling pin. Using a 4-inch pumpkin-shaped cookie cutter, cut out as many pumpkin shapes as possible from the dough. You’ll need a total of 20 cutouts, so you may need to roll out the scraps to get all the pieces.

Step 4: Assemble the Pies
Take one pumpkin cutout and place it on a baking sheet lined with a silicone mat. Lightly brush the top with egg wash. Spoon about 1 tablespoon of the pumpkin filling into the center, then place another pumpkin cutout on top. Using a fork, crimp the edges to seal the pie. Repeat until all pies are assembled.

Step 5: Chill Before Baking
Once assembled, place the baking sheet in the freezer while preheating the oven to 400°F (200°C). This chilling step helps keep the crust flaky.

Step 6: Bake and Enjoy
Just before baking, combine sugar and cinnamon in a small bowl and sprinkle it over the tops of the pies after brushing with egg wash. Bake for 15-20 minutes or until golden brown. Allow to cool before serving. Enjoy warm!

Transfer to plates and sprinkle with additional cinnamon sugar for the perfect finishing touch. Whether you’re making these Mini Pumpkin Hand Pies with Cinnamon Sugar for a festive gathering or a cozy night in, you’ll be welcomed with smiles and satisfied bellies. Happy baking!

Perfecting Mini Pumpkin Hand Pies with Cinnamon Sugar Cooking Process

To master the cooking sequence for these delightful pies, start by preparing your filling first. While the oven preheats, roll out the pie crust and cut out shapes. Assemble the pies and freeze them briefly before baking for a perfectly flaky dessert.

Add Your Touch to Mini Pumpkin Hand Pies with Cinnamon Sugar

Feel free to customize your Mini Pumpkin Hand Pies with Cinnamon Sugar by swapping regular sugar for maple syrup, or adding a splash of bourbon to the filling. Consider including chopped nuts or cranberries for extra texture and flavor.

Storing & Reheating Mini Pumpkin Hand Pies with Cinnamon Sugar

Store any leftover Mini Pumpkin Hand Pies with Cinnamon Sugar in an airtight container in the refrigerator for up to five days. To reheat, simply warm them in a preheated oven at 350 degrees until heated through, preserving their crispy crust.

Sharing these Mini Pumpkin Hand Pies with friends at a holiday gathering brought me so much joy when everyone couldn’t get enough of them. It felt amazing to see smiles and hear “can I have the recipe?” all evening long.

FAQs About Mini Pumpkin Hand Pies with Cinnamon Sugar

What is Mini Pumpkin Hand Pies with Cinnamon Sugar?

Mini Pumpkin Hand Pies with Cinnamon Sugar are delightful bite-sized desserts filled with a creamy pumpkin mixture and wrapped in flaky pie crust. These treats are not only adorable but also packed with rich flavors from the pumpkin puree and warm spices like cinnamon and nutmeg. Topped with a sweet cinnamon sugar blend, they’re perfect for fall gatherings, holidays, or just because you deserve a treat! Making them at home is quick and easy, especially when you use store-bought pie crusts, making them accessible for even the busiest home cooks.

How do you store leftover Mini Pumpkin Hand Pies?

To keep your Mini Pumpkin Hand Pies with Cinnamon Sugar fresh and delicious, store any leftovers in an airtight container in the refrigerator. This way, they’ll stay tasty for up to five days. If you want to enjoy them warm later, simply reheat them in a preheated oven at 350 degrees until they are heated through. This helps restore their crispy texture and maintains the delightful filling inside. If you’ve made a big batch for a party, don’t worry; these little treats are easy to store and reheat!

Can I freeze Mini Pumpkin Hand Pies with Cinnamon Sugar?

Yes, you can freeze Mini Pumpkin Hand Pies with Cinnamon Sugar! Before baking, assemble the pies and place them in a single layer on a baking sheet until they are frozen. Once they are firm, you can transfer them to a freezer-safe container or bag. They can be frozen for up to three months. When you’re ready to enjoy them, bake them straight from the freezer, adding a few extra minutes to the baking time for deliciously warm and flaky hand pies.

What are some variations of Mini Pumpkin Hand Pies with Cinnamon Sugar?

There are many ways to get creative with Mini Pumpkin Hand Pies with Cinnamon Sugar! You can try swapping the filling with sweet potato or butternut squash for a different flavor profile. Add some chopped nuts or chocolate chips for texture, or mix in dried cranberries for a tart contrast to the sweetness. For an even richer flavor, consider adding a splash of bourbon or maple syrup into the filling. These variations can make each batch unique and tailored to your personal taste!

Conclusion for Mini Pumpkin Hand Pies with Cinnamon Sugar

In summary, Mini Pumpkin Hand Pies with Cinnamon Sugar are a delightful, easy-to-make dessert that encapsulates the magic of fall flavors. With a quick preparation time and simple ingredients, these adorable hand pies are perfect for any occasion. Whether you serve them at a holiday gathering or enjoy them as a cozy treat at home, they are sure to impress. Don’t forget to get creative with the filling or toppings to make them your own!

Mini Pumpkin Hand Pies with Cinnamon Sugar

Delightful Mini Pumpkin Hand Pies with Cinnamon Sugar that are perfect for fall gatherings and easy to make!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 10 mini pies

Course: Dessert Recipes

Cuisine: American

Calories: 72

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 box refrigerated pie crust (2-count)
• 4 ounces brick-style cream cheese, room temperature
• ¼ cup sugar
• 2 tablespoons brown sugar
• ½ cup pumpkin puree
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 large egg with a splash of water, for the egg wash
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Equipment

• Electric stand mixer
• Rolling Pin
• cookie cutter
• Baking sheet
• silicone baking mat

Method

 

1. Remove the pie dough from the refrigerator and set it aside.
2. In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, sugar, and brown sugar on medium-high speed until smooth and combined. Scrape down the bottom and sides of the bowl as needed.
3. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt and mix on medium speed until combined. Scrape the filling into a small bowl and set aside.
4. Roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch pumpkin cookie cutter and cut out 10 pumpkins. Repeat with the other pie dough for a total of 20 pumpkins.
5. Use a sharp knife to cut three small slits onto the top of 10 pie crusts to resemble the ridges on a real pumpkin.
6. On a baking sheet lined with a silicone baking mat, place one pumpkin on and lightly brush it with the egg wash. Add 1 tablespoon of the pumpkin filling directly to the center of the dough and top with one of the cut pie dough pumpkins. Use a fork to crimp down all sides of the dough until fully sealed.
7. Repeat the previous step until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
8. Preheat the oven to 400 degrees. In a small bowl, combine the sugar and cinnamon. Once the oven is heated, lightly brush the tops with the egg wash and sprinkle on the cinnamon sugar. Place the whole pan into the oven and bake for 15-20 minutes, or until golden-brown on top.
9. Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.

Nutrition

Serving: 1mini pieCalories: 72kcalCarbohydrates: 13gProtein: 3gFat: 1gSodium: 123mgFiber: 0.5gSugar: 11g

Notes

These Mini Pumpkin Hand Pies are perfect for fall and can be customized with various fillings or toppings.

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