Go Back
+ servings
Print

Mini-Pumpkin Hand Pies Recipe

This mini Pumpkin Hand Pies Recipe is easy to make and a perfect fall treat. The filling is a homemade pumpkin pie that is wrapped in a pie crust dough. The pumpkin shape is achieved with a Williams Sonoma autumn mini pie mold.
Course Dessert
Cuisine American
Keyword Mini Pumpkin Pies, pumpkin, Pumpkin Dessert, Pumpkin Hand Pies, Pumpkin Pie, pumpkin recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 pies
Calories 151kcal

Equipment

  • Williams Sonoma Mini Pie Molds

Ingredients

Pie Crust

  • 1 package Pie Crust I bought Pillsbury Pie Crust and it's yummy

Pumpkin Pie Filling

  • ½ cup pumpkin puree
  • 1 egg
  • cup granulated sugar
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 pinch of ground cloves
  • 1 tbsp flour

Topping

  • 1 tbsp milk for brushing on the top of the pies
  • 1 tbsp sugar for sprinkling on top of the pies

Icing

  • 3 tbsp powdered sugar
  • tsp milk
  • tsp vanilla extract

Instructions

Pumpkin Pie Filling

  • Beat egg in a medium size sauce pot. Add sugar, salt, cinnamon, ginger, cloves, and flour.
  • Cook over low heat for about 5 minutes. Take off the stovetop and set it aside.

Pie Crust Shaping

  • Preheat the oven to 425°
  • If your Williams Sonoma molds are new, wash and dry them before using.
    Flour your molds and then tap gently to remove the excess flour. When handling the floured molds, ensure not to touch the inside area since that will remove the flour.
  • Unroll the pie dough on the parchment paper.
  • Take your pumpkin mold with the outline of vents and press your dough on the vent shapes. Remove from mold and set aside.
  • Cut out the other pie crust by placing your pie mold on the remaining dough. Take your knife and outline the pumpkin with about a 1/2 inch border.

Making the Mini Pie

  • Now you should have two pieces of dough, one with vent holes and the other without vent holes.
    Place the one without vent holes in the pie mold and gently press down the dough into the well.
  • Fill the pocket with your pie filling. Make sure not to fill to the rim since that's where the pie crust will attach.
  • Once you have filled your pie, add your top layer of dough with vents. Make sure to line up the dough with the bottom one.
    At this point, you should have a bottom pie crust, the filling, and the second pie crust with the vents.
  • Close the mold lid on the pie. Trim off excess dough.
  • Remove the pie and place the vent side up on a parchment-lined baking tray.
  • Lightly brush the top of the pie with a layer of milk. Then sprinkle sugar on top.
  • Repeat steps 1 - 6 if you are making two mini-pies.

Bake

  • Place the mini pies on a baking sheet lined with parchment paper. Bake at 425° for 15 minutes or light brown. When done remove from oven and cool on baking rack.

Icing

  • Mix powdered sugar, milk, and vanilla extract in a small bowl.
  • Drizzle over the cooled pumpkin pies.

Nutrition

Serving: 1pie | Calories: 151kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 334mg | Potassium: 200mg | Fiber: 2g | Sugar: 21g | Vitamin A: 9684IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg