If you love pumpkin pie, but are intimidated to make a whole pie yourself, then these pumpkin pie hand pies are the perfect dessert for you to make this holiday season. They are made with a store-bought pie crust and a simple filling and get baked with a cinnamon sugar coating until they are golden brown and delicious. They are a great make ahead dessert and everyone always goes crazy for them. Try out these little pumpkin pie hand pies for your Thanksgiving dessert menu and watch them disappear in minutes!

I happen to love a hand pie personally because of the pie crust to filling ratio. I am a crust girl through and through and I love that a hand pie has just the right amount of filling sandwiched between two pieces of pie crust. You can of course make your own pie crust if you so wish, but I love to just grab a pack of store bought pie crusts to make it easy on myself.

The filling is a combination of pumpkin puree, pumpkin pie spice, cream, brown sugar, and a pinch of salt and it tastes just like a pumpkin pie with hardly any effort. I brush an egg wash over top of the pies and then sprinkle with cinnamon and sugar before baking to give them extra texture and flavor. I love to cut them out with a pumpkin shaped cookie cutter, but of course that is not necessary and you can simply cut them into squares or rounds as well.

Any way they are shaped, I can promise that these pumpkin pie hand pies are SO good and I cannot wait for you to make them for yourself.

Ingredients:

• 1, 2-count Refrigerated Store Bought Pie Crusts

• 1 Cup Pumpkin Puree

• 2 Tbsp. Heavy Cream

• 1 1/2 Tsp. Pumpkin Pie Spice

• Pinch of Salt

• 1/2 Cup Brown Sugar

• 1 Tbsp. Sugar + 1 Tsp. Cinnamon for topping

• 1 Egg

Directions:

• Preheat oven to 400 degrees.

• Let pie crusts sit out for 15 minutes to soften slightly and gently roll them out just slightly, careful not to make too thin.

• Use a pumpkin cookie cutter (or you can just another shape or simply cut into squares) and cut out the pie crusts to create a top and bottom layer of pie and place onto a parchment lined baking sheet.

• Mix together pumpkin puree, heavy cream, pumpkin pie spice, salt, and brown sugar and then place 2 tbsp. of the mixture into the center of half of the pumpkin pie cut outs.

• Whisk the egg with a splash of water to create an egg wash and place a little of the egg wash around the pumpkin filling and then place the second pumpkin pie crust on top, pressing to seal the edges.

• Make slits in the top crust to allow ventilation and then brush with a light coating of egg wash before sprinkling with a cinnamon sugar mixture.

• Bake for 20-25 minutes until golden and serve warm with ice cream or whipped cream if desired.

How cute are these? I can promise they are equally as tasty too!