These easy pumpkin hand pies take just 30 minutes! Spiced pumpkin fills a buttery crust then drizzled with vanilla glaze for a sweet hand-held fall dessert!
In a medium bowl, combine pumpkin puree, brown sugar, 1 egg, pumpkin pie spice, and extract.
Stir well then refrigerate until ready to use.
Let pie crusts come to room temperature for easier handling. Roll out pie crusts to ¼” thick.
Using a 4-5” diameter glass or cookie cutter, cut out circles in dough. I was able to get 3 prior to rolling out dough again. I had 5 per pie crust when done. Repeat with remaining pie crust.
Lay circle of dough on a table and fill with a heaping tablespoon of pumpkin filling.
Fold dough over into half circle and use a fork’s tines to press the edges together.
Make an egg wash by whisking 1 egg with 1 tablespoon of water.
Brush the top of the hand pies with egg wash.
Mix cinnamon and granulated sugar together and sprinkle on top of the prepared pies.
Using a sharp knife, cut 3 small slits in the top of the dough to let steam escape.
Oven Baked Method
For baking in oven, preheat oven to 400 degrees. Place finished hand pies on a parchment lined baking sheet.
Bake for 15 to 20 minutes or until they are golden brown.
Remove from oven and let cool slightly. Drizzle with vanilla glaze if desired.
Air Fryer Method
Place a piece of parchment in the bottom of the air fryer basket.
Place hand pies into basket, the number depends on the size of your air fryer. I was able to get 4 and then 5 in my basket.
Air fry at 350 degrees for about 15 minutes or until golden brown on top.
Remove and let cool. Drizzle with vanilla glaze if desired.
Vanilla Glaze
While hand pies are cooking, whisk all the ingredients for the glaze in a small bowl. Start with adding 1 tablespoon of cream and add more, a little at a time, until the glaze is pourable. Set aside.
Notes
STORE/FREEZE/REHEATCool the hand pies to room temperature. Place them in an airtight container. Store them in the refrigerator for up to 3 days.To Freeze: Place the hand pies on a baking sheet lined with parchment paper. Leave space between them. Freeze then transfer the frozen hand pies to a freezer-safe container or plastic freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.To Reheat: Bake at 350°F for 5 to 8 minutes or air fry at 350°F for 3 minutes.