I Only Have Pies for You: Pumpkin Cream Hand Pies (Super Easy!)
Get ready to fall in love with the cutest little pies you’ve ever seen—Pumpkin Cream Hand Pies! These treats are so gourd-geous, you’ll want to make them all autumn long. With a flaky premade pie crust (because who has time to make dough from scratch?) and a dreamy pumpkin and cream cheese filling, they’re pumpkin to talk about! Perfect for leaf-ing your worries behind and indulging in some seasonal sweetness. Trust me, one bite and you’ll be saying, “Oh my gourd, these are delicious!”
Why these pumpkin hand pies are so great:
- Super easy recipe that uses premade pie crust and canned pumpkin, saving you time and energy.
- Double or triple the recipe for a large crowd, party, potluck, or even Thanksgiving dessert!
- Delicious copycat recipe for the McDonald’s Pumpkin Pie.
Pumpkin Cream Hand Pies
Yield: 8 hand pies
Prep Time: 10 -15 minutes / Bake Time: 30 minutes
Ingredients
- 1 – 15 ounce can pumpkin puree
- ¼ teaspoon vanilla extract
- ½ teaspoon pumpkin spice seasoning
- ⅓ cup white sugar
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 2 pk pie crust
- Egg wash – 1 egg + 2 teaspoons water
- Sugar for topping
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a bowl add the pumpkin puree, vanilla, pumpkin spice seasoning and white sugar.
Whisk together until combined. Set aside
In another bowl beat the cream cheese until smooth. Then add the powdered sugar and beat again until combined.
Unroll the first of the 2pk pie crust and place on a parchment covered baking sheet. Cut the excess top and bottom horizontally that doesn’t fit within the sheet. Place those edges on the left and right, molding together to create a rectangle close to the size of the pan.
Place the pumpkin mixture in one piping bag and the cream cheese mixture in another. Snip the ends of both.
Create a log of the pumpkin mixture about 3 inches long and a log of the cream cheese adjacent to it the same size. Repeat this 8 times for 8 hand pies, keeping about 3 inches of width between each set of mixtures. You will create 2 rows of 4.
Place the second pie crust on top of the piped mixtures and again cut excess and replace to the left and right sides of the pastry.
Use your fingers to press down the dough in the spaces between the pie filling. This will help give you a clear indication of where to cut.
After pressing the dough, use a pizza cutter to cut out the 8 hand pies. Cut once horizontally, and 3 times vertically. Cut any excess from the tops and bottoms to create uniform pies.
Remove the excess dough and rearrange the pies on the baking sheet at least an inch apart from each other.
Use a paring knife to cut 2 slits in each hand pie. Then use a fork to seal the edges of each pie.
In a small bowl whisk the egg with 2 tablespoons of water. Brush this over each hand pie.
Bake in the oven for 25-30 minutes or until golden brown.
Remove from the oven and let cool for a couple minutes. Enjoy!
FAQ
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not too watery, so your hand pies don’t get soggy.
Do I need to cook the canned pumpkin puree before using it in the filling?
Nope! Canned pumpkin puree is already cooked, so you can mix it straight into your filling.
Do I have to use premade pie crust?
No! If you have a favorite handmade pie crust, feel free to use it.
Can I make these hand pies ahead of time?
Yes! You can assemble the pies and refrigerate them for up to 24 hours before baking, or freeze them for longer storage.
What’s the best way to store leftover hand pies?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to keep that crust nice and flaky!
