These cute jack-o’-lantern pumpkin hand pies are made with crispy golden pie crusts filled with spiced pumpkin filling, then topped with coarse sugar to give an extra sweet crunch on top.
Ingredients
- Refrigerated Pie Crusts
- Pumpkin Purée
- Large Egg
- Light Brown Sugar packed
- All-Purpose Flour
- Pure Vanilla Extract
- Pumpkin Pie Spice
- Ground Cinnamon
- Ground Ginger
- Salt
- Coarse Sugar
How to Make Pumpkin Hand Pies
- Preheat the oven to 400℉. Line a baking sheet with a silicone mat or parchment paper.
- In a medium-sized bowl, combine filling ingredients with a whisk.
- Roll out puff pastry sheets and cut out pumpkin shapes using a pumpkin cookie cutter.
- Place half of the pumpkin cutouts on the prepared baking sheet. Add a tablespoon of pumpkin purée to half of the pumpkins.
- With the other half of the pumpkins, carefully make jack-o’-lantern faces with a knife. It works best if the pie crust is chilled.
- Place the top halves of the cutout pumpkins on top of the pumpkins with purée. Seal the edges with a fork.
- Add egg to a small bowl and scramble. Brush the tops of each pumpkin crust with egg wash and sprinkle with coarse sugar.
- Bake in the oven for 13-17 minutes, or until golden brown on top.
- Let cool on a wire rack.
Tips for Making Perfect Pumpkin Hand Pies
Chilled Dough: Chilling the dough before rolling it out helps maintain its shape.
Even Filling Distribution: Spoon the pumpkin filling into the center of each pie round, leaving enough room around the edges to crimp them closed with a fork. I would not add more than a tablespoon to make sure the filling doesn’t run out of the pumpkin faces while they bake.
Sealing Techniques: Use a fork to crimp the edges of the pies firmly together. This prevents any filling from leaking out during baking.
Ventilation: Cutting out a jack-o’-lantern face on the top of the pie helps steam escape as they bake. This helps prevent the pies from bursting open.
Egg Wash: Brushing the tops of the pies with egg wash gives them a beautiful golden-brown finish.
Recommended Recipes
- Halloween Mummy Oreos
- Halloween Oreo Cookies
- Halloween Spider Web Pretzels
- Iced Pumpkin Bread
- Mini Pumpkin Pies
- Pumpkin Cheesecake Bars
- Pumpkin Pie Bars
- Sheet Pan Libby's Pumpkin Bars
- Spider Drop Cookies
Jack-O’-Lantern Pumpkin Hand Pies
Ingredients
Crust
- 2 Refrigerated Pie Crusts
Filling
- ¾ cups Libby's Canned Pumpkin Purée
- 1 Large Egg
- 4 tablespoons Light Brown Sugar packed
- ½ tablespoon All-Purpose Flour
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- Pinch of Salt
Topping
- Coarse Sugar
- 1 Large Egg
Instructions
- Preheat the oven to 400℉. Line a baking sheet with a silicone mat or parchment paper.
- In a medium-sized bowl, combine filling ingredients with a whisk.
- Roll out puff pastry sheets and cut out pumpkin shapes using a pumpkin cookie cutter.
- Place half of the pumpkin cutouts on the prepared baking sheet. Add a tablespoon of pumpkin purée to half of the pumpkins.
- With the other half of the pumpkins, carefully make jack-o'-lantern faces with a knife. It works best if the pie crust is chilled.
- Place the top halves of the cutout pumpkins on top of the pumpkins with purée. Seal the edges with a fork.
- Add egg to a small bowl and scramble. Brush the tops of each pumpkin crust with egg wash and sprinkle with coarse sugar.
- Bake in the oven for 13-17 minutes until they are golden brown on top.
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