If you love pumpkin pie, but are intimidated to make a whole pie yourself, then these pumpkin pie hand pies are the perfect dessert for you to make this holiday season. They are made with a store-bought pie crust and a simple filling and get baked with a cinnamon sugar coating until they are golden brown and delicious. They are a great make ahead dessert and everyone always goes crazy for them. Try out these little pumpkin pie hand pies for your Thanksgiving dessert menu and watch them disappear in minutes!

I happen to love a hand pie personally because of the pie crust to filling ratio. I am a crust girl through and through and I love that a hand pie has just the right amount of filling sandwiched between two pieces of pie crust. You can of course make your own pie crust if you so wish, but I love to just grab a pack of store bought pie crusts to make it easy on myself.

The filling is a combination of pumpkin puree, pumpkin pie spice, cream, brown sugar, and a pinch of salt and it tastes just like a pumpkin pie with hardly any effort. I brush an egg wash over top of the pies and then sprinkle with cinnamon and sugar before baking to give them extra texture and flavor. I love to cut them out with a pumpkin shaped cookie cutter, but of course that is not necessary and you can simply cut them into squares or rounds as well.

Any way they are shaped, I can promise that these pumpkin pie hand pies are SO good and I cannot wait for you to make them for yourself.

Ingredients:

1, 2-count Refrigerated Store Bought Pie Crusts
1 Cup Pumpkin Puree
2 Tbsp. Heavy Cream
1 1/2 Tsp. Pumpkin Pie Spice
Pinch of Salt
1/2 Cup Brown Sugar
1 Tbsp. Sugar + 1 Tsp. Cinnamon for topping
1 Egg

Directions:

Preheat oven to 400 degrees.
Let pie crusts sit out for 15 minutes to soften slightly and gently roll them out just slightly, careful not to make too thin.
Use a pumpkin cookie cutter (or you can just another shape or simply cut into squares) and cut out the pie crusts to create a top and bottom layer of pie and place onto a parchment lined baking sheet.
Mix together pumpkin puree, heavy cream, pumpkin pie spice, salt, and brown sugar and then place 2 tbsp. of the mixture into the center of half of the pumpkin pie cut outs.
Whisk the egg with a splash of water to create an egg wash and place a little of the egg wash around the pumpkin filling and then place the second pumpkin pie crust on top, pressing to seal the edges.
Make slits in the top crust to allow ventilation and then brush with a light coating of egg wash before sprinkling with a cinnamon sugar mixture.
Bake for 20-25 minutes until golden and serve warm with ice cream or whipped cream if desired.

How cute are these? I can promise they are equally as tasty too!

Pumpkin Pie Hand Pies