Spring into fall with these easy, delicious pumpkin hand pies. These mini pumpkin pies capture all the cozy flavors of classic pumpkin pie in a perfectly portable size. They’re ideal for parties, bake sales, or a relaxed weekend baking session—and they can be made ahead for convenience.
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I enjoy simplifying favorite seasonal recipes so they’re approachable yet impressive. These pumpkin hand pies are a fall favorite: simple to prepare, easy to freeze and reheat, and full of nostalgic pumpkin spice flavor. A little planning helps, so read the recipe through before starting—but every step is straightforward and yields tasty results.
They’re simple to make, always a crowd-pleaser, and perfect for potlucks and gatherings.
Why You’ll Love This Pumpkin Hand Pie Recipe
- Great make-ahead dessert—these freeze well so you can enjoy fall flavors anytime.
- Easy, reliable recipe that’s always a hit at parties.
- Perfect for crust lovers—the flaky pastry is the star.
- Handheld size makes them kid-friendly and easy to serve.
Pumpkin Hand Pie Ingredients
- Prepared pie dough – one 9″ homemade crust or one box refrigerated crusts (2 crusts, about 14 oz).
- Cream cheese – use full-fat for best texture.
- Brown sugar – light or dark works.
- Canned pumpkin puree – use pure pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice – store-bought or homemade.
- Vanilla extract
- All-purpose flour – helps bind the filling and reduce leaking.
- Large egg – beaten; used in the filling and for egg wash.
- Milk or water – to thin the egg wash slightly.
How to Make Pumpkin Cream Cheese Hand Pies
Follow these steps for consistent, delicious results.
Step 1
Remove the pie dough from the fridge and lightly flour your work surface. For store-bought dough, work with one crust at a time and keep the other chilled. If using homemade dough, roll it to about 1/8″ thickness.
Step 2
Use a 3″ cookie cutter to cut circles. Reroll scraps and continue until you have 24 circles total.
Save scraps for decorations and chill the cutouts while you make the filling.
Hint: A refrigerated store-bought crust typically yields about 10 circles per crust.
Step 3
Beat the egg in a small bowl and set aside.
In a medium bowl, beat the cream cheese and brown sugar until smooth.
Add the pumpkin puree, vanilla, and 1 tablespoon of the beaten egg. Mix until smooth, then stir in the flour and pumpkin pie spice until fully combined.
Step 4
Line a baking sheet with parchment and arrange 12 dough circles about 1–2 inches apart.
Step 5
Dollop about 1 tablespoon of filling into the center of each circle, leaving a 1/4″ border clear.
Step 6
Make an egg wash by stirring 1 teaspoon of milk or water into the remaining beaten egg. Brush the border of each filled circle with the egg wash.
Step 7
Use the remaining 12 circles as tops; cut 3–4 slits in each to vent steam while baking.
Step 8
Place the slit tops over the filled bottoms and seal the edges by pressing with your fingers or the tines of a fork. Try to avoid squeezing filling out.
Step 9
Freeze the assembled pies for 10–15 minutes to firm up before baking.
Step 10
Preheat the oven to 400°F. If you have extra dough scraps, roll them out now and cut decorative shapes like pumpkins or leaves.
Step 11
Brush the pies and any decorations with egg wash. Press decorations gently onto the tops and brush them as well.
Step 12
Bake at 400°F for 15–18 minutes, until the pies are puffed and golden. Transfer to a wire rack and cool to room temperature before serving.
Make Ahead Instructions
Assembled, unbaked pies can be refrigerated for 1–3 days. When ready to bake, brush with egg wash and bake as directed.
Recipe Variations
- Swap the pie dough for gluten-free crust or puff pastry; puff pastry gives a lighter, turnover-like texture.
- Sprinkle turbinado sugar or cinnamon sugar on top before baking for extra crunch and sparkle.
- Drizzle a simple pumpkin spice icing over cooled pies for added sweetness.
- Use the same method with apple, blueberry, or other fruit fillings for seasonal variations.
Top Tips
Follow these tips for the best flaky, mess-free hand pies.
- Keep the dough cold to make it easier to handle and to achieve a flakier crust.
- Leave a clear border around the filling so the egg wash can act as glue and form a good seal.
- Don’t overfill—the right amount of filling prevents leaks during baking.
How to Serve
These mini pies pair beautifully with warm drinks like a maple latte or apple cider. For gatherings, include them on a dessert platter with other fall treats. They’re also delicious with a scoop of vanilla or pumpkin ice cream for an indulgent finish.
Storage
Baked hand pies keep up to 4 days in an airtight container in the refrigerator—cool completely before storing to avoid condensation. Reheat in an air fryer or toaster oven if desired.
See the make-ahead and freezing notes for unbaked storage instructions.
Freezing Instructions
Unbaked, assembled pies freeze up to 1 month. When ready to bake, brush the frozen pies with egg wash and bake directly from frozen—do not thaw first.
Fully baked pies can be cooled, wrapped individually in plastic wrap and foil, and frozen up to 3 months.
How to Reheat
Reheat in an air fryer or toaster oven for best texture. Warm at 350°F for about 5 minutes or until heated through.
Pumpkin Hand Pie FAQ
No. Canned pumpkin is pure pumpkin puree without added spices or sugar. Pumpkin pie filling includes puree plus spices, sugar, and sometimes thickening agents.
If you make this recipe, give it a 5 STAR Rating and leave a comment!
More Pumpkin Recipes
Homemade Pumpkin Pie Spice Recipe
Pumpkin Ice Cream
No Bake Pumpkin Cheesecake Bars
Pumpkin Pie With Graham Cracker Crust
Pumpkin Cream Cheese Hand Pies
Ingredients
- 1 homemade 9″ pie dough or 1 box (2 crusts) refrigerated pie crust
- 3 ounces cream cheese
- 1/4 cup light brown sugar, packed
- 1/4 cup canned pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- 1 large egg, beaten
- 1 teaspoon milk or water
Instructions
- Remove pie dough from the fridge and lightly dust your work surface with flour. For store-bought dough, work with one crust at a time. For homemade dough, roll out half at a time to 1/8″ thickness.
- Use a 3″ cookie cutter to cut approximately 24 circles total, rerolling scraps. Chill the cutouts while you make the filling.
- Beat one egg in a small bowl and set aside.
- Beat the cream cheese and brown sugar until smooth.
- Add pumpkin puree, vanilla, and 1 tablespoon of the beaten egg. Mix until smooth, then stir in flour and pumpkin pie spice.
- Line a baking sheet with parchment and arrange 12 circles about 1–2″ apart.
- Place 1 tablespoon of filling in the center of each circle, leaving a 1/4″ border.
- Thin the remaining beaten egg with 1 teaspoon milk or water and brush the border of each filled circle.
- Cut 3–4 slits in the remaining 12 circles for vents. Place them over the filled halves and seal the edges with fingers or a fork.
- Freeze the assembled pies for 10–15 minutes to firm up.
- Preheat oven to 400°F and roll decorative shapes from any extra dough if desired.
- Brush pies and decorations with egg wash and bake 15–18 minutes until golden. Cool on a wire rack to room temperature before serving.
Notes
- If using homemade dough, you’ll need enough for one 9″ pie crust (about 14 oz total).
- Keep the dough cold to make handling easier and to get flaky results.