Pumpkin Hand Pies Recipe

Introduction

These Pumpkin Hand Pies are a delightful treat perfect for the fall season. Crispy on the outside and filled with sweet, spiced pumpkin filling, they’re easy to make and great for sharing.

Ingredients

• 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)
• ¾ cup (150 g) granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Step 1: Roll out the pie crust to about ⅛-inch thickness. Use a 4-5 inch cookie cutter to cut out 26-28 rounds from the dough.
2. Step 2: Place 1 heaping tablespoon of pumpkin pie filling onto the center of each dough round.
3. Step 3: Fold each dough round over the filling to form a half-moon shape. Wet the edges with a little water to help seal, then crimp the edges with a fork.
4. Step 4: In a small bowl, combine the granulated sugar and cinnamon. Set aside this cinnamon sugar mixture.
5. Step 5: Heat 2-3 inches of oil in a medium pot over medium heat until it reaches 375°F (190°C).
6. Step 6: Fry 2-3 hand pies at a time for 3-4 minutes, or until golden brown. Transfer them to a paper towel-lined rack to drain excess oil. Make sure the oil temperature stays at 375°F between batches.
7. Step 7: While the hand pies are still warm, dip them in the cinnamon sugar mixture. Serve warm or at room temperature.

Tips & Variations

• For a quicker option, use store-bought pumpkin pie filling and pie crust instead of making your own.
• If you prefer baking over frying, you can bake the hand pies at 400°F (200°C) for 15-20 minutes until golden and crispy.
• Add a pinch of nutmeg or cloves to the pumpkin filling for extra autumn spice flavor.
• Use a thermometer to monitor oil temperature closely to ensure even frying without greasy pies.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. Reheat by warming them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. Avoid refrigerating as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the pumpkin hand pies?

Yes, you can freeze uncooked hand pies by wrapping them individually in plastic wrap and placing them in an airtight container. Fry or bake from frozen, adding a few extra minutes to the cooking time.

What can I use instead of deep frying?

If you prefer to avoid frying, bake the hand pies on a parchment-lined baking sheet at 400°F (200°C) until golden brown, about 15-20 minutes. Brush with melted butter before baking for a richer crust.

Pumpkin Hand Pies Recipe

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★★★★★

4.7 from 88 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 26–28 hand pies 1x

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Description

These Pumpkin Hand Pies feature a flaky homemade or store-bought pie crust filled with sweet pumpkin pie filling, fried to golden perfection, and coated in a cinnamon-sugar mixture for a delightful seasonal treat. Perfect as a cozy dessert or snack, these hand pies offer a delicious way to enjoy classic pumpkin pie flavors in a portable, crispy form.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 homemade pie crust recipe or 2 boxes of store-bought pie crust

Filling

• 2 cups pumpkin pie filling (homemade or store-bought)

Oil for Frying

• Canola or vegetable oil (for frying, approx. 2-3 inches in the pot)

Cinnamon Sugar Topping

• ¾ cup (150 g) granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Roll Out Dough: Roll out the pie crust(s) on a flat surface to about ⅛-inch thickness. Ensure the dough is evenly rolled for consistent cooking.
2. Cut Dough Rounds: Use a 4-5 inch cookie cutter to cut the dough into rounds. You should be able to get about 26-28 rounds from the dough.
3. Add Pumpkin Filling: Place a heaping tablespoon of pumpkin pie filling on one half of each dough round, leaving edges free for sealing.
4. Fold and Seal: Fold the dough over the filling to create a half-moon shape. Wet the edges with a little water to help seal, then crimp the edges firmly with a fork to secure the filling inside.
5. Make Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon, and set aside for later coating.
6. Heat Oil: Pour canola or vegetable oil into a medium pot to a depth of 2-3 inches. Heat the oil to 375°F (190°C) over medium heat, using a thermometer to check temperature.
7. Fry Hand Pies: Carefully place 2-3 hand pies into the hot oil, frying them until they turn golden brown, about 3-4 minutes per batch. Maintain oil temperature at 375°F for even cooking. Remove and place the fried pies on a paper towel-lined cooling rack to drain excess oil.
8. Coat with Cinnamon Sugar: While the pies are still warm, dip them into the cinnamon sugar mixture, ensuring they are coated evenly for a sweet, spiced finish.
9. Serve: Enjoy your pumpkin hand pies warm or at room temperature as a scrumptious autumn treat.

Notes

• Use a candy or deep-fry thermometer to maintain the correct oil temperature for frying to ensure crispy, non-greasy pies.
• If using store-bought pie crust, let it thaw completely before rolling.
• You can prepare these hand pies in advance and refrigerate before frying; just add an extra minute or two to frying time when cooking cold pies.
• For a gluten-free option, substitute the pie crust with a gluten-free pastry dough.
• Be cautious when frying and avoid overcrowding the pot to maintain consistent oil temperature.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: pumpkin hand pies, fried pumpkin pies, pumpkin dessert, cinnamon sugar hand pies, fall recipes