Description
Delightful Halloween Pumpkin Hand Pies featuring flaky pie crust filled with spiced pumpkin pie mix, perfect for festive snacks or desserts. These handheld treats are ideal for sharing and can be baked or air fried for convenience.
Ingredients
Scale
Pie Crust
- 1 2-count package refrigerated pie crust
Filling
- 1 cup pumpkin pie mix
Egg Wash
- 1 egg whisked with 1 tablespoon water or milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Cut Out Pumpkin Shapes: Unroll the first sheet of pie crust onto parchment paper. Cut out 8 pumpkin shapes using a 4-inch pumpkin cookie cutter or a 4×3.5-inch cardboard template. Keep the second dough sheet refrigerated.
- Fill the Pies: Place about 2 tablespoons of pumpkin pie mix in the center of four pumpkin cutouts. Leave a ⅓-inch border around the edges. Brush egg wash on the edges to help seal the pies.
- Create Pie Tops: On the remaining four pumpkin cutouts, carve Jack O’ Lantern faces or make 4 vertical slits to allow steam to escape while baking.
- Assemble the Pies: Place the pie tops onto the filled bottoms, align the edges, and crimp them with a fork. Brush the remaining egg wash over the tops for a glossy finish.
- Repeat Assembly: Repeat filling, topping, sealing, and brushing steps with the second sheet of dough.
- Bake in Oven: Place the pies on the prepared baking sheet and bake at 400 °F (200 °C) for 19 minutes or until golden to dark brown according to preference.
- Air Fry Option: Alternatively, air fry 4 hand pies at 350 °F (180 °C) for 16 minutes until golden brown. Air fry the second batch which will cook faster.
Notes
- Use a 4-inch wide by 3.5-inch tall cardboard template or a pumpkin cookie cutter to cut perfect pie shapes.
- Keep the pie dough chilled to make carving Jack O’ Lantern faces easier. Mini cookie cutters or a small knife can be used for creative designs.
- Optional cinnamon sugar topping: mix 1 tablespoon cinnamon with 4 tablespoons baker’s sugar and sprinkle before baking or serving for added sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a toaster oven for best taste.
- You can reroll dough scraps to make a few extra pies if desired.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
