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Pumpkin Mini Pies split in half with pumpkins in the background.
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5 from 1 vote

Glazed Mini Pumpkin Hand Pies

Sweet pumpkin filling is nestled in-between buttery pie crust, and folded half moon style. These Glazed Mini Hand Pies are finished with a delicious powdered sugar glaze and dusted with a bit of cinnamon.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: glazed pumpkin hand pies, mini pumpkin hand pies, pumpkin hand pies
Servings: 12 pies
Calories: 239cal
Cost: $4

Equipment

  • oven adjusted to the center rack position
  • large baking sheet
  • parchment paper
  • medium & small mixing bowls
  • Rubber Spatula
  • Whisk
  • 4" diameter bowl or circle cutter
  • rolling pin
  • tablespoon scoop
  • Fork

Ingredients

Pies

  • 15 ounces pie crust I used ALDI refrigerated pie crust dough.
  • 1 large egg
  • 1 tablespoon water

Pumpkin filling

  • 1 cup canned pumpkin
  • ½ teaspoon pumpkin spice
  • 1 large egg
  • ¼ cup granulated sugar

Glaze

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk powdered sugar, milk, and extract. Whisk until combined; set aside to thicken.
  • Unroll pie crust dough on a flat surface. Using a circle cutter, or small bowl, press out circles onto the dough. Carefully peel away excess dough which you will reroll out into 1/4" thick pie crust dough; repeat until you have 12 circles.
  • In a medium bowl, combine pumpkin puree, pumpkin pie spice, granulated sugar, and one large egg. Whisk until combined and fluffy.
  • Using a tablespoon scoop, add one tablespoon of filling to each pie crust circle center. Fold over the pie to make a half moon shape. Using a fork, crimp the outer edges of the pie. Mix the water and egg to make the egg wash. Brush the top portion of each pie with egg wash trying to not get it on the parchment paper because it may burn while baking.
  • Bake pies for 15 minutes or until golden brown with a firm feel when gently pressed. Allow pies to fully cool before icing.
  • To ice, dip pies in mixed icing by placing the top part of the pie (while holding the base) into the icing. Lift, and twist pie to remove excess and place pies on a wire rack to drip. Dust with a small amount of cinnamon. Allow pies to set for 30 minutes. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.
Storing these pies
These hand pies will go so quickly because they are DELICIOUS! But, if you want to make these ahead of time (i.e. the morning of an event, be sure to let them sit on the wire rack after being glazed until set. You want the pies to maintain that crisp outer so avoid wrapping them up until it is party/event time. If you wrap them too prematurely they can get soggy.
These will last up to 3 days at room temperature when stored in an airtight container in a cool dry place.
Additionally, you can freeze these unglazed. Simply bake according to the instructions below and place cooled pies on a baking sheet. Place the sheet in the freezer to freeze for about 2 hours or until frozen. Once pies are frozen, store them in an airtight container for up to one month for best taste. Thaw in the refrigerator and glaze before serving.

Nutrition

Serving: 1pie | Calories: 239cal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg