“`html
If you’ve been dreaming of a treat that perfectly combines the warm, comforting flavors of autumn with a fun, handheld twist, this Pumpkin Hand Pies Recipe is exactly what you need in your life. These golden, crispy pockets of pumpkin goodness are bursting with creamy spiced filling and a delightfully crunchy, cinnamon-sugar coating that will have you reaching for seconds (and maybe thirds). Whether you make the pie crust from scratch or use ready-made, this recipe turns simple ingredients into a show-stopping dessert that’s perfect for sharing with friends or indulging on your own cozy afternoon.
Ingredients You’ll Need
Every ingredient in this Pumpkin Hand Pies Recipe plays a starring role, keeping things simple yet flavorful. From the buttery crust that crisps up beautifully to the luscious pumpkin filling that offers just the right blend of spices, these essentials come together with ease and create magic.
- Pie crust dough: Choose homemade for that flakiness or store-bought for quick convenience — both work beautifully.
- Pumpkin pie filling: The rich and spiced heart of these hand pies, providing depth and creaminess.
- Canola or vegetable oil: Ideal for frying, ensuring crispy, golden crusts without overpowering the flavors.
- Granulated sugar: Used in the cinnamon sugar coating to add sweetness and crunch.
- Ground cinnamon: Gives the sugar mixture its warm, aromatic kick that elevates every bite.
How to Make Pumpkin Hand Pies Recipe
Step 1: Prepare Your Dough Circles
Begin by rolling out your pie crust dough to a delicate ⅛-inch thickness on a lightly floured surface. Using a round cookie cutter (around 4 to 5 inches in diameter), cut out perfectly shaped circles. You’re aiming for about 26 to 28 rounds if you’re using homemade dough, giving you lots of little pockets to fill with pumpkin delight.
Step 2: Fill and Seal Your Pies
Place a heaping tablespoon of pumpkin pie filling right in the center of each dough circle. Then gently fold the dough in half to create a half-moon shape. To secure your filling inside and prevent leaks, moisten the edges with a little water and press them firmly with a fork, creating a charming crimped edge that looks just as great as it tastes.
Step 3: Mix the Cinnamon Sugar Coating
Whisk together the granulated sugar and ground cinnamon in a small bowl. This simple mixture will become the sweet, spicy finishing touch that coats each warm pie, adding that irresistible crunch and flavor punch once fried.
Step 4: Fry the Hand Pies
Heat 2 to 3 inches of oil in a medium pot to 375°F (190°C). Carefully lower 2 to 3 hand pies into the hot oil at a time to avoid overcrowding. Fry each side for about 3 to 4 minutes until they turn a gorgeous golden brown. Once cooked, transfer them to a paper towel-lined cooling rack to drain any excess oil. Keep an eye on the oil temperature throughout to maintain that perfect frying heat.
Step 5: Coat and Serve
While the hand pies are still warm, dip each one into the cinnamon sugar mixture, ensuring every nook and cranny is covered with that delightful spiced coating. Serve immediately for a warm, comforting bite or let them cool to enjoy later — either way, they’re irresistible!
How to Serve Pumpkin Hand Pies Recipe
Garnishes
Sprinkle a little powdered sugar on top for an extra touch of sweetness and a festive look, or add a dollop of whipped cream alongside each pie for creaminess that complements the cinnamon sugar crust perfectly. Freshly chopped nuts like pecans can also add a lovely crunch if you’re feeling adventurous.
Side Dishes
Pair these Pumpkin Hand Pies with a cup of spiced chai latte or a robust coffee to balance the sweetness. For a more comforting vibe, serve alongside vanilla ice cream or a warm caramel dip—both amplify the seasonal flavors and make dessert feel extra special.
Creative Ways to Present
If you’re making these for a gathering, arrange the hand pies on a rustic wooden board surrounded by autumn leaves or small pumpkins for a cozy, inviting display. You might also serve them in individual parchment paper bags or mini baskets for guests to easily grab, adding a fun, casual element to your presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover Pumpkin Hand Pies in an airtight container and store them in the refrigerator for up to 3 days. Keeping them covered helps preserve the crust’s texture and prevents the filling from drying out, so they stay just as tasty as when freshly made.
Freezing
You can freeze the hand pies after frying and cooling completely. Wrap them individually in plastic wrap and place them in a freezer bag or airtight container for up to 2 months. This makes a perfect make-ahead dessert that you can pull out and enjoy any time the pumpkin craving hits.
Reheating
To reheat frozen or refrigerated pies, pop them in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp on the outside again. Avoid microwaving if possible, as it can make the crust soggy—oven reheating keeps that essential crunch alive!
FAQs
Can I bake the Pumpkin Hand Pies instead of frying them?
Absolutely! Baking is a great alternative if you prefer a lighter version. Bake at 375°F (190°C) for about 15-20 minutes or until golden brown, then dip in cinnamon sugar while still warm for that signature flavor.
What if I don’t have a cookie cutter the right size?
No worries! You can use the rim of a drinking glass or a small bowl to cut your dough circles. Just make sure the diameter is about 4 to 5 inches to hold enough filling and seal properly.
Can I make the filling from scratch?
Yes! Homemade pumpkin pie filling with fresh pumpkin puree, sugar, spices, and a touch of cream makes these pies even more special and lets you control the sweetness and spice levels to your liking.
What’s the best oil for frying these pies?
Canola and vegetable oils are ideal because they have a high smoke point and neutral flavor that lets the pumpkin and cinnamon shine without any greasy aftertaste.
How do I prevent the pies from leaking during frying?
Be sure to moisten the edges of the dough evenly before sealing and press with a fork firmly all around. Don’t overfill the pies either; one heaping tablespoon is perfect for avoiding spills while frying.
Final Thoughts
This Pumpkin Hand Pies Recipe is one of those dishes that combines comfort, flavor, and fun all in one delightful package. Perfect for autumn treats or anytime you’re craving something sweet with a little spice, these hand pies are sure to become a favorite. I promise once you try them, you’ll want to share this recipe with every friend you know!
“`
Print
Pumpkin Hand Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 26 hand pies
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these crispy and sweet Pumpkin Hand Pies, featuring a flaky pie crust filled with spiced pumpkin filling and fried until golden brown. Coated in a cinnamon-sugar mixture, these hand pies make a perfect seasonal treat for fall gatherings or cozy snacks.
Ingredients
Pie Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Filling
- 2 cups pumpkin pie filling (homemade or store-bought)
For Frying
- Canola or vegetable oil, for frying (about 2-3 inches in pot)
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Roll out the crust: On a lightly floured surface, roll out the pie crust(s) to about â…›-inch thickness. Use a 4 to 5 inch round cookie cutter to cut out approximately 26-28 rounds from a homemade crust batch or fewer from store-bought crusts.
- Fill and seal: Place one heaping tablespoon of pumpkin pie filling in the center of each dough circle. Fold the circle over to create a half-moon shape. Moisten the edges with water and crimp with a fork to securely seal each hand pie.
- Prepare cinnamon sugar: In a small bowl, mix the granulated sugar and ground cinnamon together. Set aside for coating the warm pies later.
- Heat oil and fry: Heat 2-3 inches of canola or vegetable oil in a medium pot to 375°F (190°C). Carefully add 2-3 hand pies at a time to the hot oil. Fry each side for about 3-4 minutes until golden brown. Remove the pies and drain on a paper towel-lined cooling rack. Keep an eye on the oil temperature and maintain 375°F between batches.
- Coat hand pies: While still warm, dip each fried hand pie in the cinnamon sugar mixture to coat evenly. Serve them warm or at room temperature for a delicious treat.
Notes
- For best results, use homemade pie crust for a flakier texture.
- Be careful with hot oil and fry in small batches to maintain oil temperature.
- The hand pies can be served warm or cold and are perfect for fall gatherings.
- Store leftovers in an airtight container and reheat gently for best texture.
