Pumpkin Cream Hand Pies are a blend of pumpkin pie and cheesecake right at your fingertips, deep-fried in a homemade pie crust until golden brown. I love the combination so much that I also have a full-sized Pumpkin Cream Cheese Pie.

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Pumpkin Cream Cheese Hand Pies

Hand pies are a ‘grab and go’ kind of dessert that give you all the flavors of a pie but in a convenient hand-held variety. These pumpkin cream cheese hand pies have to be one of my favorite hand pie recipes (and I have a few)! And, the vanilla glaze on top brings them to a whole new level of sweetness.

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Ingredients & Substitutions

Pie Crust: If you make my no-fail pie crust, you will have the perfect amount of dough for this recipe (since it makes two pie crusts). You can also use store-bought.

Pumpkin Pie Filling: Look for pumpkin pie filling, not pumpkin puree. Pumpkin Pie Filling has spices and sweeteners added whereas pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. I also have a recipe for pumpkin pie filling that you can find in my Puff Pastry with Pumpkin Pie Filling.

Oil: Use canola or vegetable oil for frying. But, don’t throw away the leftover oil; check out my How to Clarify Used Cooking Oil so you can use it again.

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Can I Make Pumpkin Cream Cheese Hand Pies Without the Glaze?

Well, you could…but, at least try one with the glaze; you will want to add it to all of them! And, we tested a few options from a brown sugar glaze, cinnamon, and sugar mixture, to a cream cheese glaze before we decided on the vanilla. The first runner-up, if you still aren’t sold on the vanilla glaze, is my cream cheese glaze from my Pumpkin Spice Cinnamon Rolls.

Can I Bake These in the Oven?

Sure! If you want to save on the mess of frying these in oil, you can certainly bake them in the oven. To do that, first, line a baking sheet with parchment paper. Then, add the assembled hand pies onto the baking sheet. Bake for 15-17 minutes, or until golden brown, at 400°F.

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Air Fryer Pumpkin Cream Hand Pies

Another option amazing when making these hand pies is to make them in the air fryer. To do this, assemble the pies as instructed. Then, place them into the basket of the air fryer and spray the tops with cooking spray. Air fry for 6-8 minutes at 360°F.

How to Store

Store the cooked pumpkin hand pies in an airtight container at room temperature for 1-2 days. They can also be stored in the refrigerator, loosely covered, for 4-5 days.

More Hand Pies

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Pumpkin Cream Cheese Hand Pies

Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins

Ingredients

Pumpkin Cream Cheese Hand Pies

Cream Cheese

  • 12 ounces cream cheese, room temperature
  • ¾ cup (150 g) granulated sugar

Vanilla Glaze

  • 6 cups (750 g) confectioners' sugar
  • 7-9 tablespoons (105-135 g) whole milk, room temperature
  • ¼ teaspoon vanilla extract

Instructions

Hand Pies

  • Roll out the pie crust to ⅛-inch thickness. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds.)

Cream Cheese Filling

  • To a medium mixing bowl, add cream cheese and granulated sugar. Using a handheld mixer, mix on high until light and fluffy (2-3 minutes).

Glaze

  • Mix confectioners' sugar and 7 tablespoons milk in a bowl until smooth and creamy. If too thick, add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. Set aside.

Assembly

  • Spread 1 tablespoon of the cream cheese mixture over a mini pie crust, leaving some room around the edges.
  • Drop 1 tablespoon of pumpkin pie filling on top of the cream cheese.
  • Fold the mini pie crust into a half-moon shape. Use water to wet the edges of the crust to help seal it. Crimp with a fork. Repeat with the remaining ingredients.

Frying

  • In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
  • Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
  • While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork.

Notes

See the post for oven and air fryer instructions. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Yummm yummm yummm, I’m going to have to try all these hand pies. Thank you for sharing, I’ll be back in touch after making them.

  2. I’m so excited to meet you and I fire baking done it all my life but I just had my knee replace I’m s little slower but getting stronger every day

    1. If you are using store-bought pie crust you still need to make sure the crust is rolled out thinner.

  3. Hello. I read through this post. I had asked about being able to bake these goodies, but I saw the text that these can also be baked. I will be baking these for my son’s birthday this month of November. I can’t wait thank you so much for sharing this great recipe

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