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Easy Mini Pumpkin Hand Pies: The Best 2-Serving Halloween Dessert

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These easy mini pumpkin hand pies are the perfect fall dessert for two. With a flaky crust and creamy, spiced pumpkin filling, they come together in about 35 minutes and are ideal for a quiet Halloween night or a cozy date night in.

Ingredients

Scale
  • 1 sheet refrigerated pie crust (from a 14.1-ounce box, like Pillsbury)
  • 1 tablespoon all-purpose flour (for dusting)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 ounces cream cheese, softened to room temperature
  • 3 tablespoons packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg white (mixed with 1 tablespoon water for egg wash)
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a small bowl, combine the softened cream cheese and brown sugar. Mash together with a fork until smooth and creamy. Add the pumpkin puree, egg yolk, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir until well combined and smooth. Set aside.
  3. Prepare the crust: Unroll the pie crust onto a lightly floured surface. Gently roll it out to about 1/8-inch thickness.
  4. Cut out circles: Using a 3-inch round cookie cutter (or a glass), cut out as many circles as possible (about 8). Gather scraps and re-roll once if needed.
  5. Assemble the pies: Place 4 circles on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 heaping tablespoon of filling into the center of each circle.
  6. Top and seal: Place the remaining 4 circles on top of the filling. Gently press edges together with fingers, then crimp with a fork all around.
  7. Cut vents: Use a sharp knife to cut 2-3 small slits on top of each pie to let steam escape.
  8. Add egg wash and sugar: Whisk the egg white with 1 tablespoon of water until frothy. Brush a thin layer over each pie. Sprinkle generously with coarse sugar.
  9. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, until the crust is golden brown and the filling is bubbly. Let cool on the baking sheet for at least 5-10 minutes before serving.

Notes

Don’t overfill the pies to prevent bursting. Make sure cream cheese is really soft for a smooth filling. Chilling assembled pies for 10-15 minutes before baking helps the crust hold its shape. Watch the edges; if they brown too fast, tent with foil. Let cool at least 5-10 minutes before serving as filling is very hot.

Nutrition

Keywords: mini pumpkin hand pies, Halloween dessert for two, easy pumpkin hand pies, fall dessert for two, hand pies

Find it online: https://shimmersnack.com/easy-mini-pumpkin-hand-pies-the-best-2-serving-halloween-dessert/