Mini Pumpkin Hand Pies

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Mini Pumpkin Hand Pies take the best out of pumpkin pie and put it into a fall treat that fits perfectly in your hand for easy snacking.

mini pumpkin hand pies on white plate

Mini Pumpkin Hand Pies

When it comes to Fall, pumpkin desserts are at the top of my list.

While I do enjoy the typical pumpkin pie, pumpkin pie in other forms are just as good too!

These mini pumpkin hand pies are so easy to make and are the perfect dessert to serve up at Thanksgiving or any Fall party where you want to serve up something unique in fun pumpkin shapes.

Want more pumpkin recipes? Try our Pumpkin Cinnamon Roll Cake, Pumpkin Pie Cookies, Pumpkin Lasagna and Boozy Pumpkin Pie.

And if you like hand pies, give these Peach Hand Pies a try too!

mini pumpkin hand pies on white plate

What You Need to Make Mini Pumpkin Hand Pies

bright orange pumpkin pie hand pie mold

Can I use homemade pie crust?

You totally can! You can use your favorite homemade pie crust in place of the Pillsbury store-bought pie crust.

How can I use less sugar?

If you want to make this with lower sugar, you can simply cut down on the sugar or use an alternative sweetener such as Stevia.

What kind of pumpkin do I use?

You want to use the Libby’s Pure Pumpkin (plain pumpkin) not the pie filling.

How to Make a Mini Pumpkin Hand Pies

In a bowl, add the pumpkin, sugar, cinnamon, salt, ginger, cloves, and stir to blend. 

Break the eggs into a separate bowl, and stir Eggs, until they’re a light lemon color, and add to Pumpkin, and stir well to blend.  

Add evaporated milk and maple syrup, and stir until completely blended. 

Unroll one of the already prepared pie crusts, and cut it into about 4 even pieces. 

Open the Pumpkin Mold, and lightly spray with cooking spray, and lay the pie crust piece over the mold, both sides of the mold, but DO NOT CUT the pie crust. 

Press the pie crust down inside the mold, and fill the BOTTOM HALF, of the Mold with the Pumpkin Pie filling.  Then, gently fold the top of the Mold, over the Bottom of the Mold, and press down.  The Mold is crimped around the edges, and will seal the edges of the Mini Pie for you! 

pumpkin puree inside pie dough

Cut off the excess, or over hanging pie crust with a knife, and place it in a bowl, and save to use on another pie. 

pumpkin mold being used on pumpkin hand pie

Gently remove the Mini Pumpkin Pie to a cookie sheet lined with Parchment Paper. 

Cut three small slits in the top of the pie, and sprinkle the pie with decorating sugars.  Continue the same steps until you’re out of Pumpkin Pie Filling. You’ll use both the already prepared Pie Crusts, so when you’re out of crust, place the crusts you cut from the molds onto a piece of parchment paper, and gently roll out thin, and cut to use on the Mold.  Continue until you have used all the Crust, and filling – about 10 to 12 Mini Pies. 

knife cutting slits into uncooked pumpkin hand pies

Place the Mini Pies in the oven at 400 degrees for 15 to 20 minutes, or until the crust is golden brown, and a toothpick inserted in the top of the pie (through the slit) comes out clean.

sugar sprinkled on top of uncooked pumpkin hand pies

Remove from the oven to a wire rack to cool completely. 

Once cool, the pies can be served immediately, or refrigerated until time to serve. Before serving, top with a generous amount of whipped cream.  Enjoy!

NOTE:  You can keep the pies in the refrigerator in an airtight container for up to 3 days.

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Mini Pumpkin Hand Pies

By Brittanie
Servings 10 -12 Hand Pies
prep time10 minutes
Cook Time55 minutes
additional time5 minutes
total time5 minutes
This Boozy Pumpkin Pie recipe will take your favorite fall dessert to the next level.

Ingredients
 

  • 1 package of Pillsbury Pie Crust – already prepared – in the dairy case
  • ¾ cup granulated sugar
  • 1 teaspoon of Cinnamon
  • ½ teaspoon Salt
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon of Cloves
  • 2 eggs
  • 1 – 15 ounce can of Libby’s Pure Pumpkin – NOT THE PIE FILLING JUST THE PLAIN PUMPKIN
  • 1 – 12 ounce can of Nestle’s Carnation Evaporated Milk
  • cup Maple Syrup
  • Reddi-Wip whipped cream – to top

Instructions
 

  • In a bowl, add the pumpkin, sugar, cinnamon, salt, ginger, cloves, and stir to blend. 
  • Break the eggs into a separate bowl, and stir Eggs, until they're a light lemon color, and add to Pumpkin, and stir well to blend.  
  • Add evaporated milk and maple syrup, and stir until completely blended. 
  • Unroll one of the already prepared pie crusts, and cut it into about 4 even pieces. 
  • Open the Pumpkin Mold, and lightly spray with cooking spray, and lay the pie crust piece over the mold, both sides of the mold, but DO NOT CUT the pie crust. 
  • Press the pie crust down inside the mold, and fill the BOTTOM HALF, of the Mold with the Pumpkin Pie filling.  Then, gently fold the top of the Mold, over the Bottom of the Mold, and press down.  The Mold is crimped around the edges, and will seal the edges of the Mini Pie for you! 
  • Cut off the excess, or over hanging pie crust with a knife, and place it in a bowl, and save to use on another pie. 
  • Gently remove the Mini Pumpkin Pie to a cookie sheet lined with Parchment Paper. 
  • Cut three small slits in the top of the pie, and sprinkle the pie with decorating sugars.  Continue the same steps until you're out of Pumpkin Pie Filling. You'll use both the already prepared Pie Crusts, so when you're out of crust, place the crusts you cut from the molds onto a piece of parchment paper, and gently roll out thin, and cut to use on the Mold.  Continue until you have used all the Crust, and filling – about 10 to 12 Mini Pies. 
  • Place the Mini Pies in the oven at 400 degrees for 15 to 20 minutes, or until the crust is golden brown, and a toothpick inserted in the top of the pie (through the slit) comes out clean.
  • Remove from the oven to a wire rack to cool completely. 
  • Once cool, the pies can be served immediately, or refrigerated until time to serve. Before serving, top with a generous amount of whipped cream.  Enjoy!

Video

Nutrition

Serving: 1Calories: 276kcalCarbohydrates: 43gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 49mgSodium: 259mgFiber: 2gSugar: 29g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

4 Comments

  1. Love this recipe. I used my own homemade pie crust and used the open pie press with the slits facing down like a cookie cutter then laid the pieces in the press to seal the edges. Made the process so much easier. Great recipe! Thanks for sharing!

  2. I am in the process of making the filling, and I have followed the directions exactly, but it is very liquid. As I got to the last ingredients, I realized it was going to be extremely liquid and I only put in about 1/3 of the milk. It’s still much to liquid compared to the pictures.

    I wonder, did the author mean to say a 29 oz can of pumpkin instead of 15? I will have to try adding more pumpkin to get a consistency like in the photos so I don’t waste all the ingredients. Right now it’s a sweet pumpkin soup.

    1. Hi Kristina, just to confirm, you used canned pumpkin not pie filling, correct?

Comments are closed.

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