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.

Ingredients

Scale

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

Instructions

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.
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.
Add Pumpkin Filling: Place a heaping tablespoon of pumpkin pie filling on one half of each dough round, leaving edges free for sealing.
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.
Make Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon, and set aside for later coating.
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.
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.
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.
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