Mini Pumpkin Hand Pies

- easy & flaky -

These pumpkin hand pies have a creamy pumpkin pie filling in a super flaky all-butter crust. The pies are way faster and easier to  whip up than a full size pumpkin pie.

Flaky: The buttery crust is folded a few times  to create the best crispy-tender layers. Easy:  Just stir the filling ingredients together and you’re all set.  Pumpkin: They're packed full of pumpkin flavour!

Why you will LOVE this recipe:

I’ve included my favourite recipe for a flaky pie crust in this recipe. It's foolproof and you don't need a food processor. For a shortcut, use a premade store bought pie crust – no one will ever  know!

what you will need:


– 1 cup pumpkin puree – 1 large egg yolk – 2 tablespoons brown sugar packed – 1 tablespoon heavy cream – 1 teaspoon pumpkin spice – ½ teaspoon pure vanilla extract – ⅛ teaspoon sea salt – 2 ½ cup all purpose flour (300g) – ¼ tsp sea salt – 1 cup unsalted butter  – 1 tbsp vinegar  – 1 cup ice water – 1 egg – 1 tbsp heavy cream – 1 tbsp coarse sugar 


Pie Crust


Combine filling ingredients in a medium bowl and mix until well combined. Set aside until assembly.


Mix flour and salt. Add frozen butter and cut with a knife or pastry cutter (or food processor) until mixture resembles coarse breadcrumbs with larger pea size pieces.


Add vinegar + water just until it starts to clump together and resemble a dough.


Press dough into a disk, fold in half, press, and fold in half again.  Cut in half and press each half into a disk. Wrap each disk and refrigerate for at least 30 minutes


Roll out one disk of dough on a lightly floured surface to ⅛” thickness. Cut out ten 4″ round circles (rerolling scraps) and place on a parchment lined sheet.


Place 2 tablespoons of filling in the middle of each round. Brush the edges with eggwash. Set aside in the refrigerator.


Roll out the second dough disk and cut ten more circles. Place on top and crimp the edges with a fork or your  fingers. Refrigerate, brush with eggwash and sprinkle sugar. Cut an “x” on top of each pie to allow steam to escape. Bake for 20-22 minutes.

The best mini pumpkin pies for fall or Thanksgiving!

swipe UP for the full recipe with all  the tips!