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Mini Pumpkin Hand Pies

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  • Prep 25 min
  • Total 45 min
  • Servings 12
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Adorable mini pumpkin pies that are easy to make and addicting to eat!
by: Sugar and Charm
Updated May 12, 2021
Make With
Pillsbury Pie Crust
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Ingredients

  • 1 cup pumpkin puree
  • 3/8 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon heavy cream
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 large egg
  • Cinnamon and sugar to garnish

Steps

  • 1
    Preheat the oven to 350°F. To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
  • 2
    Unroll the pre-made dough on a flat surface. There are two in one box.
  • 3
    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.
  • 4
    Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
  • 5
    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.
  • 6
    Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
  • 7
    Bake for about 20 minutes or until golden brown. Top with yummy whipped cream and serve with ice cream!

Nutrition Information

180 Calories, 9g Total Fat, 1g Protein, 25g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
8%
Potassium
60mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 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 let's be real – it's 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, they're definitely a dessert you can't 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!! Top with yummy whipped cream and serve with ice cream! These are a wonderful Thanksgiving or fall dessert buffet idea!
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