Halloween Pumpkin Hand Pies Recipe
Hey friend! If you’re looking for a festive treat that’s as fun to make as it is to eat, you’re gonna love this Halloween Pumpkin Hand Pies Recipe. These little pies are perfectly portable, packed with that cozy pumpkin flavor, and shaped like adorable pumpkins – who can resist? Trust me, whether you’re prepping for a spooky party or just craving a bite of fall comfort, this recipe will totally steal the show.
Why This Recipe Works
- Simple Ingredients: Using refrigerated pie crust and pumpkin pie mix means it’s approachable, even if you’re short on time.
- Showstopper Shape: Cute pumpkin shapes and jack-o’-lantern faces make these pies festive and fun to eat or serve.
- Versatile Cooking Methods: You can bake them or air fry, depending on what’s easiest in your kitchen.
- Perfectly Portable: Hand pies mean no mess, easy sharing, and just-right portions for fall celebrations.
Ingredients & Why They Work
Let’s talk about the beautiful simplicity of what goes into these Halloween Pumpkin Hand Pies. Each ingredient plays a critical part in balancing flavor and texture, and I’m here to help you pick the best options so your pies turn out amazing every time.
- Refrigerated Pie Crust: Convenient and flaky without all the fuss of making dough from scratch. Keep it chilled for clean pumpkin-shaped cuts.
- Pumpkin Pie Mix: This gives you that classic, warmly spiced pumpkin filling without having to measure out a dozen spices yourself.
- Egg Wash (egg + water or milk): Creates a shiny, golden finish and helps seal the pies so filling doesn’t leak out.
Make It Your Way
One of the things I adore about this Halloween Pumpkin Hand Pies Recipe is how easily you can make it your own. Maybe you want yours a little sweeter, or a bit spicier, or even vegan-friendly. Here’s a few ideas from my kitchen to yours.
- Variation: I sometimes add a sprinkle of cinnamon sugar on top before baking for a little extra sparkle and warmth — everyone asks me what that cinnamon drizzle is!
- Dietary swap: For dairy-free, I swap the egg wash for a light brush of almond milk, and it still browns beautifully.
- Filling twist: My family loves mixing in a handful of chopped pecans into the pumpkin filling for a delightful crunch.
- Shape it up: No pumpkin cookie cutter? No problem! I use a simple cardboard template or freehand shapes with a sharp knife, which adds a charming homemade vibe.
Step-by-Step: How I Make Halloween Pumpkin Hand Pies Recipe
Step 1: Prep Your Workspace and Dough
First things first, preheat your oven to 400°F (200°C). If you’re like me, you’ll want to line your baking sheet with parchment or a silicone mat—it just makes cleanup so much easier. Unroll one pie crust onto the parchment, keeping the second in the fridge so it stays firm. Chilled dough is key for nice clean cuts, especially when shaping pumpkins. Use your cookie cutter or a cardboard template to cut 8 pumpkin shapes from this first sheet.
Step 2: Fill and Seal the Pies
Now for the fun part—spoon about 2 tablespoons of pumpkin pie mix onto the center of four pumpkin shapes, leaving a good ⅓-inch border. I like to brush that border with a bit of egg wash—it helps seal the edges so the filling stays put while baking. Top each filled pie with one of the remaining pumpkin shapes. Don’t forget to carve little jack-o’-lantern faces on the top crusts or simply cut slits to let steam escape. Crimp the edges with a fork—you’ll get a cute ridged effect and a better seal.
Step 3: Egg Wash and Final Touch
Brush the tops of your pies with the remaining egg wash. This step is what gives them that irresistible golden shine. If you’re feeling fancy, sprinkle a bit of cinnamon sugar on top now for an extra sweet kick. Repeat the whole process with the second pie crust sheet—you’ll have about 8 pies total. If you want to save a few for later, the scraps can be rerolled thoughtfully to get a couple extra pies.
Step 4: Bake or Air Fry
Pop your pies into the oven for about 16-19 minutes until they’re golden to dark brown, depending on how toasted you like them. No oven? No worries! I often use my air fryer—just place 4 hand pies at a time in the basket, air fry at 350°F (180°C) for 13-16 minutes, flipping the timing for the second batch since the air fryer will be hotter then. Either way, keep an eye out to avoid burning!
Tips from My Kitchen
- Keep Dough Chilled: This makes cutting and shaping your pumpkins smoother and prevents the dough from sticking or tearing.
- Don’t Overfill: Too much filling makes sealing tricky and can cause leaks while baking.
- Carve Carefully: Use a small sharp knife or mini cutters for detailed jack-o’-lantern faces to let steam escape beautifully and look festive.
- Watch Your Baking Time: Every oven and air fryer varies; start checking a couple of minutes early to avoid over-browning.
How to Serve Halloween Pumpkin Hand Pies Recipe
Garnishes
I love a little dusting of powdered sugar or cinnamon sugar on top right before serving—it adds a bit of sparkle and extra sweetness that makes these hand pies feel extra special. A small dollop of whipped cream or a scoop of vanilla ice cream doesn’t hurt either if you want to make it a dessert!
Side Dishes
Serve these with a warm cup of apple cider or chai tea for the perfect cozy vibe. If it’s a party, some savory finger foods like cheese and charcuterie boards balance out the sweetness wonderfully.
Creative Ways to Present
One year, I arranged them on a wooden tray lined with colorful autumn leaves and scattered tiny faux pumpkins—all my guests couldn’t stop taking pictures before digging in! You could also tie each pie with a cute ribbon for individual servings or place them in little paper bags for a festive grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
I usually store leftover hand pies in an airtight container in the refrigerator for up to 4 days. Just be sure to cool them completely before sealing. They stay delicious and can easily be warmed up when you want a quick treat the next day.
Freezing
I’ve frozen these hand pies both before and after baking. If freezing before baking, pop them on a tray until firm then transfer to a freezer bag. When ready to use, bake from frozen but give an extra few minutes. Baked hand pies freeze well in an airtight container for up to 2 months.
Reheating
To reheat, I use a toaster oven or regular oven at 350°F for about 8-10 minutes to get them warm and revive that fresh-baked flakiness. Microwaving can work in a pinch but risks sogginess.
FAQs
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Can I make the pumpkin filling from scratch for this Halloween Pumpkin Hand Pies Recipe?
Absolutely! While I often use pumpkin pie mix for convenience, you can make your own filling using canned pumpkin, sugar, cinnamon, nutmeg, ginger, and cloves. Just make sure it’s thick enough so it doesn’t ooze out during baking.
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Do I have to use a pumpkin cookie cutter for the shape?
Nope! If you don’t have one, creating a simple cardboard template or freehanding with a knife works just fine. It’s all part of the fun to make each pie a little unique.
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What’s the best way to prevent soggy bottoms?
Make sure you leave a border around the filling for sealing and don’t overload the pies. Also, baking them on parchment or a silicone mat helps improve even cooking, and using an air fryer crisps them up nicely if you have one.
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Can I make these pies vegan?
Definitely! Use a dairy-free pie crust and replace the egg wash with a plant-based milk or maple syrup wash. The texture and flavor remain delightful.
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How long do these Halloween Pumpkin Hand Pies keep fresh?
Stored in an airtight container in the fridge, they last up to 4 days. For longer storage, freezing is your friend!
Final Thoughts
I honestly can’t recommend this Halloween Pumpkin Hand Pies Recipe enough—it’s one of those perfect fall recipes that’s fun to make, adorable to share, and just downright comforting to eat. I love how it brings a little extra magic to the season without requiring a ton of fancy skills or ingredients. So grab some pie crust, pumpkin filling, and get to crafting these little pumpkins. Your family and friends are going to rave about them, I promise!
Print
Halloween Pumpkin Hand Pies Recipe
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Total Time: 24 minutes
- Yield: 8 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Halloween Pumpkin Hand Pies are delightful individual pastries filled with spiced pumpkin pie mixture, perfect for festive fall celebrations. With a flaky crust and charming Jack O’ Lantern designs, these hand pies can be baked in the oven or air fried for a quick, golden treat.
Ingredients
Pie Crust
- 1 2-count package refrigerated pie crust
Filling
- 1 cup pumpkin pie mix
Egg Wash
- 1 egg whisked with 1 tablespoon water or milk
Optional Topping
- 1 tablespoon cinnamon
- 4 tablespoons baker’s sugar
Instructions
- Preheat and Prepare: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Cut Pie Shapes: Unroll the first sheet of refrigerated pie crust onto parchment paper. Keep the second dough disk chilled in the fridge. Use a 4-inch pumpkin cookie cutter or a cardboard template to cut out 8 pumpkin shapes from the dough.
- Fill the Pies: Place about 2 tablespoons of pumpkin pie mix in the center of 4 pumpkin cutouts, leaving a ⅓-inch border around the edges. Brush a little egg wash around the edges of the filling to help seal the pies.
- Create Ventilation: Decorate the empty pumpkin pie tops by carving Jack O’ Lantern faces or by cutting four vertical slits to resemble pumpkin ridges. These vents allow steam to escape during baking.
- Assemble the Pies: Place the decorated tops on the filled bottoms, aligning edges carefully. Crimp edges with a fork to seal and then brush the remaining egg wash over the tops of the pies.
- Repeat Process: Repeat the filling, decorating, and sealing steps with the second sheet of pie dough.
- Baking in Oven: Place the prepared pies on the lined baking sheet and bake in the preheated oven for 19 minutes or until golden to dark brown as preferred.
- Air Fryer Option: Place 4 pies in the air fryer basket and cook at 350 °F (180 °C) for 16 minutes until golden brown. Cook the second batch, noting it will cook quicker.
Notes
- Use a 4-inch wide by 3.5-inch tall cardboard template if you do not have a pumpkin cookie cutter.
- Keep the pie dough chilled while cutting to make carving Jack O’ Lantern faces easier.
- For creative designs, use mini cookie cutters or a small knife to craft different shapes on the pie tops.
- Optional cinnamon sugar topping can be sprinkled before baking over the egg wash or after baking for extra sweetness.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a toaster or toaster oven for best results.
- By rerolling dough scraps, you can make a couple more hand pies.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
