Marla Meridith

October 8, 2018

Mini Pumpkin Hand Pies are adorable and delcious! Get the recipe on
Mini Pumpkin Hand Pies are adorable and delcious! Get the recipe on
Mini Pumpkin Hand Pies are adorable and delcious! Get the recipe on

Recipe: Mini Pumpkin Spice Hand Pies

By Marla Meridith  , , , , , ,     

October 8, 2018

Make a few batches of these delicious Mini Pumpkin Spice Hand Pies recipe for Halloween and Thanksgiving, they are easy to prepare and delicious.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 24 mini hand pies


Pie Crust

2 1/2 cups unbleached all-purpose flour ~ or ~ 1 cup white whole wheat flour & 1 1/2 cups white unbleached a/p flour

1 tablespoon coconut sugar

1/2 teaspoon salt

20 tablespoons cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces

4 to 10 tablespoons ice cold water

Pumpkin Spice Filling

1/2 cup pumpkin puree

4 ounces cream cheese, softened

3 tablespoons pure maple syrup

1/2 teaspoon. pumpkin pie spice


1Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

2Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

3Roll out one dough disk so it is large enough to cover a 9 inch pie pan. Drape over the pan & pinch in the sides to fit snug. Roll out the second disk & cut out shapes with a cookie cutter, place shapes on a cookie sheet. Refrigerate all dough until ready to use.

4Pumpkin filling: Stir to combine all ingredients until well incorporated.

5To assemble: Pre heat the oven to 375 degrees fahrenheit with the racks in the middle. Spray two baking sheets with cooking oil. Take one disk of dough out of the fridge and let it sit out for 15-20 minutes until its soft enough to roll. On a floured surface roll the dough to 1/8 inch thick. Continue to flour the surface as needed.

6Cut pumpkin shapes out with a 2 inch pumpkin cookie cutter. For each hand pie cut eyes out of one pumpkin, the top piece, these will serve as vents while they bake.

7On the bottom half, rim the edge with some water. Place 1-2 teaspoons of filling in the center. Place the top on & crimp the top & bottom together with a fork. Continue this process until the pies are all filled.

8Bake for 25-30 minutes or until the hand pies are golden brown. Let cool & enjoy.


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