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Mini Pumpkin Hand Pies

Sugar and Charm Recipe by
(6 reviews)
Mini Pumpkin Hand Pies
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 12
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  • Pinterest
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  • Fave
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  • Email
    420
  • Facebook
    160
  • Print
    4K

Mini Pumpkin Hand Pies

Adorable mini pumpkin pies that are easy to make and addicting to eat!

Ingredients

1
cup pumpkin puree
3/8
cup brown sugar
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
1
tablespoon heavy cream
1
package Pillsbury™ Refrigerated Pie Crust
1
large egg
Cinnamon and sugar to garnish

Directions

  • 1 Preheat the oven to 350°F.
  • 2 To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
  • 3 Unroll the pre-made dough on a flat surface. There are two in one box.
  • 4 Using a 2 1/2 inch biscuit cutter, cut out at least 18 circles. Roll the extra dough out and cut some more with the biscuit cutter.
  • 5 Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
  • 6 Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use a fork to get a nice edge.
  • 7 Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
  • 8 Bake for about 20 minutes or until golden brown.
  • 9 Top with yummy whipped cream and serve with ice cream!
See Step By Step

Step By Step  

Pumpkin hand pies...just how perfect can Thanksgiving dessert get?

As prepared by Sugar and Charm,

Move over, full-size pumpkin pie – because I've got a crazy easy recipe for mini pumpkin pies that are just as good!

I have a secret: These Mini Pumpkin Pies are easier to make and serve than a full-size pie. In fact, once they're done they're self-serve!

And they're so easy to make using Pillsbury's delicious pie crust. Because letʼs be real – itʼs not always convenient to make your own.

I love bite-sized desserts that are easy to make, and these have me getting into the fall spirit. But be warned, theyʼre definitely a dessert you canʼt stop eating. My mother and I ate ALL of these individual pies – with a side of ice cream and topped with rich, vanilla whipped cream. So good!!

 

Mini Pumpkin Hand Pies

To make them, first preheat the oven to 350 degrees F and grab your ingredients.

 

Mini Pumpkin Hand Pies

Unroll the pre-made dough on a flat surface. There are two rolls in one box. Using a 2 1/2 inch biscuit cutter, cut out at least 18 circles. Roll the extra dough out and cut some more with the biscuit cutter.


Then cover a cookie sheet with parchment paper and place 9 dough circles on it.

 

Mini Pumpkin Hand Pies

To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl. Add in about a tablespoon of pie filling, then place a dough circle on top.

 

Mini Pumpkin Hand Pies

Press together with your fingers to seal them. Then use a fork to get a nice edge.

 

Mini Pumpkin Hand Pies

Whisk one egg in a small bowl and then brush it on top of the dough.

 

Mini Pumpkin Hand Pies

Sprinkle with cinnamon and sugar.

 

Mini Pumpkin Hand Pies

Bake for about 20 minutes or until golden brown.

 

Mini Pumpkin Hand Pies

Gorgeous! Cool a bit and place on a serving platter.

 

Mini Pumpkin Hand Pies

These are a wonderful Thanksgiving or fall dessert buffet idea!

 

Mini Pumpkin Hand Pies

If you can't resist a bite about now, we won't judge...

 

Mini Pumpkin Hand Pies

Top with yummy whipped cream and serve with ice cream!

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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