Pumpkin Hand Pies

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Now that it’s finally fall, I plan on taking full advantage. Fall symbolized the start of several things: shades of red and orange, pumpkin everything, apple spice everything, and bulky sweaters with boots. 

Honestly, it’s the bulky sweaters and boots that I’m most excited about. My favorite outfit. But this time of year means we’re inching closer to Halloween and eventually Thanksgiving, so everyone is flooding Starbucks in search of pumpkin spice lattes and every major brand starts selling pumpkin flavored things. In tune with the fall season, I finally made something with pumpkin. 

I’ve never been a big fan of pumpkin flavored things, but it’s grown on me. Last year, I even had a piece of pumpkin pie at Thanksgiving dinner and it was very good, so I’m expanding my horizons. Hence, I made pumpkin hand pies! I love these because it’s so much easier than having to actually cut a pie, and they still taste like a pie, but with a little bit more crust-to-pie filling ratio. With the added cinnamon and sugars in the pie filling, these really do make you feel like you’re eating fall. Sorry…that sounds kind of weird, doesn’t it? It totally combines the “tastes of fall” into one mini pie though. 

Here’s how to make them!

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Ingredients (makes 10-14 hand pies): 

  • 1 can pre-made pumpkin puree
  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg, beaten 
  • 1 package (2 rolls) pre-made pie crust 

First of all, I highly recommend using pre-made pie crust to make your life so much easier. In my experience, it taste the same as homemade without the hassle, and I’m all for easy!

Combine the pumpkin filling, sugars and cinnamon in a bowl and mix to combine. Roll out the pie crust dough and use something approximately the size of a biscuit cutter to cut as many circles as you can out of the dough. I don’t have a biscuit cutter, so I just used the top of a mason jar (totally works the same!). Once you’ve cut all of your circles, roll the remaining dough out again and keep cutting until you can’t anymore. 

Line baking sheets with parchment and lay half of your dough circles out, about 1-2 inches apart. Place about two spoonfuls or 2 tablespoons of pumpkin filling in the middle of each circle and then place the other half of the dough circles on top. 

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Using the edge of a fork, press the edges of the dough together, all the way around the circles. Beat the egg in a small bowl and brush on top of each hand pie. Then bake on 350 degrees for about 25 minutes until the edges brown lightly and begin to crisp. 

Let the pumpkin hand pies cool completely on a wire rack before eating, and enjoy one with a hot beverage on the side! PS – they’re a great treat for breakfast!

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