Pumpkin Hand Pies are a super delicious individual size pumpkin pie, perfect for Halloween, Thanksgiving, or anytime a pumpkin craving hits. Cut the top layer of puff pastry to look like jack-o-lanters for an extra fun holiday treat.
Pumpkin Hand Pies
Welcome to one of my favorite recipes! I make these sweet little pumpkin pies every fall. For Halloween I cut them to look like jack-o-lanterns. For Thanksgiving or other times of the year I just cut out small circles or other shapes, just enough to be able to see the pumpkin filling through the top layer of pastry. You can make them look however you like!
I used a pumpkin shaped cookie cutter (click here to see one on Amazon), but you can use any shape or simple round cookie cutters.
I have so many pumpkin recipes to share! Check out these: Slow Cooker Pumpkin White Hot Chocolate | Pumpkin Pie Baked Oatmeal | Pumpkin Spice Waffles (vegan, gluten-free) | Classic Pumpkin Pie Recipe | Pumpkin Dip | Pumpkin Cookies with Cream Cheese Frosting | Buttermilk Pumpkin Donuts
The Ingredients
You’ll find the whole list of ingredients below in the printable recipe card, but here are the ingredients you’ll need:
- Puff pastry – find this in the freezer section of the grocery store, usually with the frozen desserts.
- Pumpkin puree – do not use pumpkin pie mix.
- Brown sugar
- Eggs
- Heavy whipping cream – you could use evaporated milk instead, but your filling will be thinner, so cut the amount of milk in half.
- Pumpkin pie spice
- Vanilla extract
- Salt
- Water
- Granulated sugar
How to Make Pumpkin Hand Pies
STEP 1: Preheat oven to 400ºF. Line cookie sheets with parchment paper and set aside.
STEP 2: Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches.
STEP 3: Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
STEP 4: Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
STEP 5: In a small bowl, whisk together the pumpkin puree (be sure you’re using 100% pure pumpkin and not pumpkin pie filling), brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract. Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets.
STEP 6: Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
STEP 7: Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
STEP 8: In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
STEP 9: In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
STEP 10: Bake at 400ºF for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown.
Remove from the oven and transfer to a wire cooling rack to cool before serving.
What to Serve with the Pies
- Whipped cream or Cool Whip
- Vanilla bean ice cream
- Pumpkin ice cream
- Caramel sauce
How to Store the Leftovers
Keep the leftover pumpkin hand pies in an airtight food storage container or a zip lock bag in the refrigerator. They will stay fresh for up to five days. I like to heat mine slightly in the microwave for 20 seconds before eating.
Pumpkin Hand Pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 pies 1x
Description
Pumpkin Hand Pies are a super delicious individual size pumpkin pie, perfect for Halloween, Thanksgiving, or anytime a pumpkin craving hits. Cut the top layer of puff pastry to look like jack-o-lanters for an extra fun holiday treat.
Ingredients
- 2 packages frozen puff pastry, thawed (4 sheets of pastry total)
- 1 cup canned pumpkin puree
- ½ cup brown sugar, packed
- 2 eggs, divided
- 2 tablespoons heavy whipping cream
- 2 teaspoons pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon water
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 400F. Line cookie sheets with parchment paper and set aside.
- Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches.
- Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
- Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
- In a small bowl, whisk together the pumpkin puree (be sure you’re using 100% pure pumpkin and not pumpkin pie filling), brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract. Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets.
- Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
- Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
- In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
- In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
- Bake at 400F for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown. Remove from the oven and transfer to a wire cooling rack to cool before serving.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin, pie, Halloween, Thanksgiving
SHARE THE RECIPE!
After you make Pumpkin Hand Pies, come back and tell me how you like them! You can leave a comment and recipe rating in the comments section below. You can also click here to see this on Pinterest and leave a comment there or even your own picture. Another option would be to tag me on Instagram @MomNeedsChocolate. Can’t wait to hear from you!
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If you like this recipe, here are some other top Mom Needs Chocolate favorites to check out:
- The Best Chicken Fried Rice
- Homemade Granola with Cranberries
- Carrot Cake Roll with Cream Cheese Frosting
- Easy Stovetop Macaroni and Cheese
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