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Perfect Mini Friendsgiving Pumpkin Hand Pies: Easy Bite-Sized Fall Dessert

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These Mini Friendsgiving Pumpkin Hand Pies are portable, personal, and packed with cozy pumpkin spice flavor. With an impossibly flaky crust and a perfectly spiced pumpkin filling, they’re the ideal bite-sized dessert for any fall gathering.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, very cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (100g) packed brown sugar (dark or light)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Turbinado or coarse sugar (for sprinkling)

Instructions

  1. Make the pie crust dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and cut it in using a pastry blender or fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add the remaining water, one tablespoon at a time. Do not overwork.
  2. Chill the dough: Turn the dough out onto a lightly floured surface, divide it in half, and shape each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to a day ahead).
  3. Make the pumpkin filling: While the dough chills, combine the pumpkin puree, brown sugar, egg yolk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Stir until smooth and well combined. Cover and refrigerate until ready to assemble.
  4. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  5. Roll out the dough: Take one disc of dough out of the fridge and let it sit at room temperature for about 5 minutes. On a lightly floured surface, roll the dough to about ⅛-inch thickness.
  6. Cut out the circles: Using a 3-inch round cutter, cut out as many circles as possible. Press straight down without twisting. Gather the scraps, gently re-roll, and cut more circles. You should get about 12-14 circles per disc of dough.
  7. Fill and seal the hand pies: Place about 1 heaping teaspoon of pumpkin filling in the center of half of the circles. Brush the edges of each filled circle with a little water, then top with another circle. Press the edges to seal, then crimp with a fork all around. Cut 2-3 small slits on top for steam to escape.
  8. Chill again: Place the assembled hand pies on the prepared baking sheet and refrigerate for 15 minutes.
  9. Egg wash and sugar: Brush the tops of the chilled hand pies with the egg wash, then sprinkle generously with turbinado sugar.
  10. Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the pan halfway through. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Keep everything cold for a flaky crust. Do not overfill the hand pies. Chill assembled pies before baking to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use cold vegan butter. Hand pies can be frozen baked or unbaked.

Nutrition

Keywords: pumpkin hand pies, mini pumpkin pies, Friendsgiving dessert, fall dessert, bite-sized pumpkin pie, hand pie recipe, pumpkin spice

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