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
Scale
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.
