Make delicious Pumpkin Hand Pies easily with store-bought puff pastry. Golden brown, sugar-topped hand pies have a flaky crust full of spiced pumpkin filling. Enjoy these adorable pumpkin hand pies during the fall season or any time.
As soon as September hits, it is time for all things pumpkin. When not munching on pumpkin banana bread or pumpkin crumb cake, I devour delicious homemade pumpkin pie. These delectable pumpkin hand pies made with puff pastry make pumpkin pie quick and approachable.
This easy recipe starts with store-bought puff pastry, eliminating the need to make pie crust. The homemade filling is a delicious combination of pumpkin puree, sugar, and pumpkin pie spice. It is sweet, spicy, and flavorful. Once baked, the pies come out beautifully golden brown, flaky, and buttery. Turbinado sugar coats the pie tops for a desirable crunch.
While this recipe is perfect for the holiday season, you can make these puff pastry pumpkin hand pies any time, thanks to their simple ingredients and quick baking process. These pies will soon become one of your favorite fall treats.
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Easy Pumpkin Hand Pies Recipe
- Store-bought, premade puff pastry makes this recipe a breeze.
- Spiced pumpkin filling fills flaky pastry, creating portable pumpkin pies.
- The hand pies are easy to assemble and bake quickly in the oven.
- Unlike whole pumpkin pie, you do not need to wait for the hand pies to set - you can dig right in!
- Pumpkin hand pies are the perfect treat with whipped cream and coffee. Or share them with loved ones at your next holiday get-together.
Ingredients
- Pumpkin Puree (not pumpkin pie filling) - Use 100% pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling has sweetener and spices added in.
- Large Eggs (room temperature) - Egg is in the filling and the egg wash.
- Light Brown Sugar (packed) - Sugar keeps the filling flavorful and sweet.
- Pumpkin Pie Spice - The warm spices permeate the filling (and your kitchen) with a spicy aroma. If you do not have pumpkin spice on hand, see below for a substitution.
- Puff Pastry (2 sheets, thawed) - Use store-bought puff pastry to keep this recipe quick and easy. Thaw the pastry according to the box instructions.
- Turbinado Sugar - Finishing the pies with turbinado sugar adds texture, visual appeal, and caramelized flavor to the pastry.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Preheat the oven to 375 degrees F. Whisk one egg, pumpkin puree, sugar, and pumpkin pie spice together. Refrigerate the filling until you are ready to use it.
- Unroll one sheet of puff pastry onto a lightly floured surface. Cut the pastry into nine 3x3-inch squares using a sharp knife. Repeat with the other sheet of puff pastry.
- Divide the pumpkin filling between 9 pastry squares (about 1-2 tablespoons), reserving a small border around each one for sealing the pies. Cut 2 to 3 slits into the center of the additional nine puff pastry squares. Using your finger, spread a small amount of egg wash around the dollops of pumpkin pie filling. Place the slitted pastry squares gently over the pumpkin filling, gently pressing down the edges surrounding the filling.
- Crimp the edges of each pie using a fork to seal the filling in. Transfer the pies to a parchment paper-lined baking tray.
- Refrigerate the pastries for 15-20 minutes.
- Brush egg wash over the top of each hand pie and sprinkle each with turbinado sugar. Bake the pies for 20-25 minutes, until golden brown and the pastry is cooked.
Variations
- Salt - Add a pinch of salt to the filling to cut down the sweetness.
- Vanilla - Stir ½ teaspoon of vanilla extract into the pumpkin filling.
See my puff pastry apple pie variation of this recipe.
Ingredient Substitutions
- Light Brown Sugar - Granulated Sugar
- Pumpkin Pie Spice - ½ teaspoon Ground Cinnamon with ¼ teaspoon of Ground Cloves and ¼ teaspoon of either Ground Nutmeg, Ginger, or Allspice
Suggested Equipment
What to Serve With Mini Pumpkin Hand Pies
Enjoy pumpkin hand pies at room temperature, cold, or gently warmed. Serve with homemade chantilly cream ( a delicious combination of heavy whipping cream, powdered sugar, and vanilla) or a la mode with a scoop of vanilla ice cream—top hand pies with homemade salted caramel sauce or mixed berry compote.
Storage
Pumpkin hand pies made with puff pastry are best when eaten the same day as they are made. They will remain fresh for up to 2 days before they start to soften—store puff pastry mini pies covered or in an airtight container at room temperature or the refrigerator.
How do you reheat a mini pumpkin pie made with puff pastry? Microwave one pie for 15-30 seconds until warm, or air fry the pie for 3-5 minutes at 350 degrees F.
Delicious Pumpkin Recipes
- Pumpkin Crumb Cake with Cream Cheese Filling
- Mini Pumpkin Bread Loaves
- Pumpkin Baked Oatmeal with Chocolate Chunks
- Pumpkin Banana Bread
Expert Tips
- Use thawed, room-temperature puff pastry sheets.
- Lightly flour the work surface before rolling out the puff pastry to prevent sticking.
- Work quickly and carefully with the puff pastry. If needed, pop it back into the refrigerator to chill while you are forming the pies.
- When cutting the pastry into squares, do not drag the knife. Cut straight down to prevent tearing the pastry.
- Refrigerate the hand pies before baking to firm the fat back up to prevent it from seeping while the puff pastry bakes in the oven.
- Bake the hand pies in a hot, preheated oven. Resist the urge to open the oven until the end of the baking time. Otherwise, the pastry might collapse.
Frequently Asked Questions
Use a pumpkin cookie cutter to cut the puff pastry for an added decorative effect.
Puff pastry is in the freezer aisle next to the pie crust and other frozen dessert items.
You baked the puff pastry while it was too warm, which caused the butter to leak out—this leaves you with soggy, dry, and unlaminated pastry. The soggy pastry is no match for the pumpkin filling.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Pumpkin Hand Pies (Puff Pastry)
Ingredients
- 1 large egg room temperature
- 1 cup + 2 tbsp pumpkin puree **not pumpkin pie filling
- ¼ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 2 sheets puff pastry thawed according to package instructions
Egg Wash
- 1 large egg room temperature
- 1 tablespoon water
- turbinado sugar as needed
Instructions
- Preheat the oven to 375°F. Beat one egg in a small bowl. Add pumpkin puree, light brown sugar, and pumpkin pie spice to the whisked egg and mix until completely incorporated. Refrigerate the filling until you are ready to use it.
- Whisk the large egg and water together to create the egg wash.
- Unroll one sheet of puff pastry onto a lightly floured surface. Roll the pastry into a 9x9-inch square using a rolling pin (if it's not already). Cut the pastry into nine 3x3-inch squares using a sharp knife. Repeat with the other sheet of puff pastry.
- Divide the pumpkin filling between 9 pastry squares (about 1-2 tablespoons), reserving a small border around each one for sealing the pies. Cut 2 to 3 slits into the center of the additional nine puff pastry squares. Using your finger, spread a small amount of egg wash around the dollops of pumpkin pie filling. Place the slitted pastry squares gently over the pumpkin filling, gently pressing down the edges surrounding the filling.
- Crimp the edges of each pie using a fork to seal the filling in. Transfer the pies to a parchment paper-lined baking tray.
- Refrigerate the pastries for 15-20 minutes.
- Brush egg wash over the top of each hand pie and sprinkle each with turbinado sugar. Bake the pies for 20-25 minutes, until golden brown and the pastry is cooked.
- Transfer the pies to a wire rack to cool.
Notes
- There may be some pumpkin filling left over.
- See the blog post for tips and storage information.
Nutrition
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