Mini Pumpkin Hand Pies
Total Time
42 minutes
Prep Time
30 minutes
Cook Time
12 minutes
Rating
4.9 out of 5 stars
(34)
Ingredients
10 pies
- 1 box store bought pie dough, containing 2 sheets *see notes for GF option
- 4 oz cream cheese, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (115g) pumpkin puree
- 1/2 tsp pumpkin pie spice
- Pinch of salt
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
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Preparation
Chef’s notes
GLUTEN FREE – Use the pie dough recipe from my gluten free peanut butter and jelly pop tarts. Make sure you let the dough chill before use. Then when rolling, if it’s breaking apart, let it rest for a few minutes. It’s much easier to work with when it’s closer to room temp. Then once the pies are formed, freeze them for about 10 minutes before baking. Bake at 375F for about 15 minutes.
PUMPKIN TEMPLATE – The size of the template I made is 3.5″ wide by 3″ tall. I recommend cutting a template out of something thick like cardboard as this makes it much easier to work with. Otherwise, I suggest this pumpkin cookie cutter.