Mini Pumpkin Hand Pies Recipes

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350°F. Lightly grease 2 cookie sheets.
• In a large bowl combine brown sugar and oil. Add pumpkin, eggs, and vanilla; whisk until combined. Add next seven ingredients (through cloves); stir until combined.
• Drop dough by tablespoons 1 inch apart onto prepared cookie sheets. Bake 14 to 16 minutes or until cookies are lightly puffed, dry to the touch, and lightly browned on edges. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.
• Spread about 1 Tbsp. Cream Cheese Filling on flat sides of half the cookies. Top with the remaining cookies, flat sides down, to form sandwiches. Cream Cheese Filling
• In a medium bowl beat cream cheese, butter, vanilla, and salt on medium until well combined. Gradually add powdered sugar, beating until smooth and desired consistency.

PUMPKIN HAND PIES

Steps:

• Preheat oven to 400°F. In a small bowl, beat 1 egg. Add pumpkin, sugar and pumpkin spice; stir to combine. Refrigerate until ready to use.
• On a lightly floured surface, unroll pie crust. If using homemade crust, dough should be between 1/8-1/4 inch thick. Cut into circles. Repeat with remaining pie crust and re-roll scraps until all the dough has been used.
• Place a dollop of pumpkin mixture on each circle keeping a 1/3-inch border around disc and fold circle in half. Seal by pinching with fingers or crimping with a fork. If edges are not sticking together, lightly moisten with beaten egg first.
• In a small bowl, mix sugar and cinnamon together. Brush pies with beaten egg, then sprinkle with cinnamon-sugar. Using a knife or fork, cut a small slit in the top of the pie. Place on cookie sheet and bake for 15 minutes, or until golden brown.

PUMPKIN HAND PIES

Steps:

• Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
• In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
• On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
• Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners' sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.

PUMPKIN HAND PIES

Steps:

• Preheat oven to 400F. Line cookie sheets with parchment paper and set aside.
• Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches.
• Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
• . Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
• In a small bowl, whisk together the pumpkin puree (be sure you're using 100% pure pumpkin and not pumpkin pie filling), brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract. Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets.
• Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
• Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
• In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
• In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
• Bake at 400F for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown. Remove from the oven and transfer to a wire cooling rack to cool before serving.

KETO MINI PUMPKIN PIES

Steps:

• Preheat oven to 425 degrees F. Line a muffin tin with cupcake liners and set aside.
• In a large bowl, mix the pumpkin puree, pumpkin pie spice, eggs, salt, vanilla extract, and sweetener.
• Stir in the heavy cream and make sure to mix well. Pour the mixture into each muffin liner. This recipe should make about 12 individual pumpkin pies.
• Bake for 10 minutes and then reduce the oven temperature to 350 degrees F and bake for an additional 30 minutes.
• Let the pumpkin pies cool completely before refrigerating. Place in the fridge for two hours before enjoying. Enjoy with keto whipped cream, if desired!

MINI PUMPKIN PIES

Steps:

• In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine all of the filling ingredients in a blender and blend until smooth.
• After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13" x 18" rectangle. Cut into 4" circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
• Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.

MINI PUMPKIN PIE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
• Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
• Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
• Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
• Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
• Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.

PUMPKIN HAND PIES

Steps:

• Prepare two sheet pans by lining them with parchment paper and then preheat the oven to 400 degrees Fahrenheit.
• Whisk together one of the large eggs and the water in a small bowl, to create an egg wash. Set aside.
• Mix the other egg, pumpkin puree, granulated white sugar, plain Greek yogurt, and ¾ teaspoon of divided pumpkin pie spice together in a medium bowl and set aside.
• Roll out the pie crusts. Use a pumpkin shaped cookie cutter to cut out pumpkin shapes.
• Take half of the pumpkin cut outs and use a small paring knife to cut out faces to create Jack-O-Lanterns or draw three lines to make it look like the lines of a pumpkin. Set aside.
• Grab the other half of the pumpkin cut outs and use a pastry brush to brush some of the egg wash onto the edges.
• Spoon 1-2 Tablespoons of the pumpkin puree filling onto the center of each of the egg washed pumpkin cut outs.
• Top each half with a cut out pumpkin piece. Press a fork along the edge of the cut outs together to seal the pumpkin hand pies.
• Brush the tops with more egg wash and then sprinkle with additional granulated white sugar.
• Bake in the oven for 12-15 minutes or until the tops start to turn golden brown. Plate and serve warm.

MINI PUMPKIN HAND PIES

Steps:

• Spray a 9-inch pie plate with nonstick spray. Line 3 baking sheets with parchment paper. Preheat oven to 375F.
• Place pumpkin purée, half-and-half, eggs, sugar, salt, and pumpkin pie spice in a large mixing bowl. Beat or stir until well combined. Pour pumpkin mixture into the pie plate. Bake for 20-25 minutes, or until filling is set in the center. Remove from oven and cool completely. Increase oven temperature to 400F.
• Working with one crust at a time, roll out onto floured surface. Dough should be rolled thin, about 1/8 to 1/16 inch (if dough is too thick, you'll have too much crust relative to filling).
• Using a circular cutter or Tupperware lid, cut out 5 circles. Use leftover dough and fall cookie cutters to make decorations for the pies.
• Place the circles of dough on baking sheets and spoon about 2 tablespoons of pumpkin filling on one side of each dough circle. Dip your finger in water and trace it around the edge of the circle. Fold the empty side over the filling and press edges together. Use a fork to create a decorative edge.
• Use your finger to wet the back of the decorations and stick them on the pies. If you want to add some color, place about 1 teaspoon of food coloring in a small bowl and use a brush to paint the food coloring onto the decorations.
• Brush some half-and-half onto the pies (but not on painted decorations) and sprinkle sugar over top. Bake for 15 to 20 minutes, or until golden brown.

GLAZED MINI PUMPKIN HAND PIES

Steps:

• Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk powdered sugar, milk, and extract. Whisk until combined; set aside to thicken.
• Unroll pie crust dough on a flat surface. Using a circle cutter, or small bowl, press out circles onto the dough. Carefully peel away excess dough which you will reroll out into 1/4" thick pie crust dough; repeat until you have 12 circles.
• In a medium bowl, combine pumpkin puree, pumpkin pie spice, granulated sugar, and one large egg. Whisk until combined and fluffy.
• Using a tablespoon scoop, add one tablespoon of filling to each pie crust circle center. Fold over the pie to make a half moon shape. Using a fork, crimp the outer edges of the pie. Mix the water and egg to make the egg wash. Brush the top portion of each pie with egg wash trying to not get it on the parchment paper because it may burn while baking.
• Bake pies for 15 minutes or until golden brown with a firm feel when gently pressed. Allow pies to fully cool before icing.
• To ice, dip pies in mixed icing by placing the top part of the pie (while holding the base) into the icing. Lift, and twist pie to remove excess and place pies on a wire rack to drip. Dust with a small amount of cinnamon. Allow pies to set for 30 minutes. Enjoy!