Pumpkin Hand Pies
Pumpkin Hand Pies are mini pumpkin pies made with homemade pie crusts filled with pumpkin pie filling for the perfect pumpkin spice season, I mean Fall, treat.
Servings: 26 hand pies
Calories: 191kcal
Ingredients
Pumpkin Hand Pies
- 1 homemade pie crust recipe, or 2 boxes store-bought pie crust
- 2 cups pumpkin pie filling, homemade or store-bought
- canola or vegetable oil, for frying
Cinnamon Sugar Topping
- ¾ cup (150 g) granulated sugar
- 1 tablespoon cinnamon
Instructions
Pumpkin Hand Pies
- Roll out the pie crust(s) to ⅛-inch thick. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds.)
- Add 1 heaping tablespoon of pumpkin pie filling to each round.
- Fold each mini pie crust into a half-moon shape. Use water to wet the edges of the crust to help seal each crust. Crimp with a fork.
Cinnamon Sugar Topping
- In a small bowl combine sugar and cinnamon. Set aside.
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, dip them in the cinnamon sugar mixture. Serve warm or cold.
Notes
Homemade Pie Crust recipe. This recipe is the exact amount needed for this pumpkin hand pie recipe.
If using store-bought you may want to buy 2 boxes as they are thinner and smaller.
Nutrition
Calories: 191kcal