My pumpkin hand pies started as an after school treat for my kids, and they are still my favorite way to celebrate fall! Flaky pie crust cut into pumpkin shapes holds a creamy, spiced pumpkin filling and bakes up golden brown. With just six simple ingredients and refrigerated pie crust, they come together fast.

Two pumpkin hand pies sprinkled with sugar on a wooden board.

My Easy Pumpkin Hand Pies

I first made these pumpkin hand pies as an after school treat for my kids, and they have been a fall tradition ever since. I love celebrating the season with cute treats, and these little pumpkin shaped pies are at the top of my list.

If hand pies sound fussy, they are not. There is no pie dough to make and no pie plate to fuss with. Refrigerated pie crust does the hard work, and a cookie cutter turns it into something the kids will want to help with.

For more delicious fall recipes, check out my caramel apple bites, fall Chex mix, pumpkin dessert bars, and Halloween crockpot candy.

What Sets This Recipe Apart

Pumpkin shaped pies – a cookie cutter turns plain pie crust into a fun fall treat that kids love.
Simple pumpkin filling – pumpkin puree, brown sugar, egg, and pumpkin pie spice come together with one whisk and no cooking.
Sugar topped crust – an egg wash and a sprinkle of spiced sugar give the pies a golden, slightly crunchy, bakery style finish.

Ingredients for Pumpkin Hand Pies

sugar, cinnamon, pie crusts, 2 eggs, and pumpkin puree on counter

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Refrigerated pie crusts – the shortcut that makes these easy. They roll out smooth and bake up flaky.
Pumpkin puree – the base of the filling. Be sure to use plain pumpkin puree, not pumpkin pie filling.
Brown sugar – sweetens the filling with a deep, caramel flavor.
Eggs – one goes in the filling to help it set, and another is beaten and brushed on top for a golden finish.
Pumpkin pie spice – adds warm cinnamon, nutmeg, and ginger flavor. Some goes in the filling and some in the sugar topping.
Granulated sugar – mixed with pumpkin pie spice and sprinkled on top for a sweet, slightly crunchy finish.

Variations

Different Shapes – If you don’t have pumpkin cookie cutters, you can use round cutters or any other shape you like.
Melted Chocolate – Drizzle the finished pies with melted chocolate or caramel sauce in place of the sugar mixture.
Apple Pie Filling – Substitute apple pie filling for the pumpkin mixture and make apple hand pies.
Homemade Crust – If you’re feeling ambitious or you have a favorite flaky pie crust recipe, you can make homemade pie crust rather than using refrigerated pie crust.

How to Make Pumpkin Hand Pies

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Step One: Prepare the Crust

pumpkin shaped pie crusts on parchment paper

Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
Use a rolling pin to roll out the pie dough on a lightly floured surface to about ¼ inch thick.
Using a 3-4 inch pumpkin cookie cutter, cut out an even number of pumpkin shapes. Re-roll any unused dough until you’ve cut as many shapes as you can. (Note: the cookie cutter size will determine the number of pies you can make – a 4-inch cutter makes about 5 pies.)

Step Two: Add the Filling

Whisk together 1 large egg, brown sugar, pumpkin puree, and ½ teaspoon of pumpkin pie spice.

pastry in shape of pumpkins with crimped edges

Place about 2-3 tbsp of filling on top of half of the pumpkin cut outs. You may need to use more or less, depending on the size of your pumpkins.
Place a second pumpkin cut out on top of each of the pumpkins with filling.
Use the tines of a fork to press around the edges and seal the pies.

Step Three: Add Topping and Bake

In a small bowl, mix 2 tablespoons of sugar with ½ teaspoon of the pumpkin pie spice.
Lightly beat an egg, then use a pastry brush to brush the tops of the pies with the egg wash.
Sprinkle the sugar and spice mixture over the top crusts.
Using a small sharp knife, cut the pumpkin curves into the pies.
Bake the pies for 15-20 minutes, until golden brown.

If making these for a party or for kids, I like to make a smaller version. You can use a pizza cutter to cut the dough into rectangles and easily make these in any size that you like.
When adding the pumpkin filling to the dough, be sure to leave a perimeter of at least ⅓ inch and don’t add too much filling, so that you have room to close the pies.
If the edges of your top and bottom dough layers aren’t sticking together, you can brush the edges with egg first.

pumpkin hand pies on cutting board with glass of milk

Variations

If you don’t have pumpkin cookie cutters, you can use round cutters or any other shape you like.
Drizzle the finished pies with melted chocolate or caramel sauce in place of the sugar mixture.
Substitute apple pie filling for the pumpkin mixture and make apple hand pies.
If you’re feeling ambitious or you have a favorite flaky pie crust recipe, you can make homemade pie crust rather than using refrigerated pie crust.

How Do I Store Pumpkin Hand Pies?

For best results, you’ll want to serve these right away. However, you can store leftovers in an airtight container or wrap them in plastic wrap and keep them in the refrigerator for 3-4 days.

Can I Freeze Pumpkin Hand Pies?

Yes. You’ll need to first place the pies on a baking sheet and put them in the freezer until they are mostly frozen. Then place them in a Ziploc bag or freezer-safe container and return them to the freezer for up to 2 months.

More Pumpkin Recipes

Pumpkin Hand Pies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

▢ 2 large eggs divided
▢ 1 cup pumpkin puree
▢ ⅓ cup brown sugar
▢ 1 teaspoon Pumpkin pie spice divided
▢ 1 2 count refrigerated pie crusts
▢ 2 tablespoons Granulated sugar

Instructions

Preheat your oven to 450 degrees fahrenheit and line a baking sheet with parchment paper.
Roll out pie crusts, to about ¼ inch thick.
1 2 count refrigerated pie crusts
Use a 3-4 inch pumpkin cookie cutter to cut out an even number of pumpkin shapes.
Re-roll any unused dough until you’ve cut as many shapes as you can, the cookie cutter size will determine how many pies you can make, a 4 inch cutter makes about 5 pies.
Next, make the filling. Whisk together 1 large egg, pumpkin puree, brown sugar, and ½ tsp pumpkin pie spice.
2 large eggs, 1 cup pumpkin puree, ⅓ cup brown sugar, 1 teaspoon Pumpkin pie spice
Add about 2-3 Tablespoons filling to half of the pumpkin cut outs. More, or less, depending on the size of your pumpkins.
Place another pumpkin cut out on top of each of the pumpkins with filling.
Use a fork to press the edges and seal the pies.
Combine 2 Tablespoons Sugar and ½ teaspoon pumpkin pie spice, stir.
2 tablespoons Granulated sugar
Lightly beat an egg, and brush the tops of the pumpkins with egg.
Sprinkle the sugar mixture over the pies.
Use a sharp knife to cut the pumpkin curves into the pies.
Bake the pies for 15-20 minutes, until golden brown.