Mini Pumpkin Pie Hand Pies
These mini pumpkin pie hand pies have the delicious flavor of homemade pumpkin pie with a fraction of the work!
Servings 6 hand pies
Ingredients
Hand Pies
- 1 package refrigerated pie dough should be 2 pieces
- 1 cup canned pumpkin
- 2 cups powdered sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg whisked for egg wash
Glaze
- 1 cup powdered sugar
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 cup orange sprinkles
Instructions
Hand Pies
- Set our pie dough to thaw to room temperature. Preheat oven to 375 degrees F. Add parchment paper or sil-pat sheet to baking sheet.
- While pie dough is thawing, prepare filling. Add canned pumpkin, powdered sugar, ground cinnamon, and vanilla extract to a bowl and mix until well combined.
- Cut dough into 6 pieces, 2.5x long and 1x wide. Spoon about 2 Tablespoons of filling onto half the piece of dough. Fold the other piece over the filling (gently) and use a fork to crimp the edges and close the hand pie.
- Repeat with 5 other hand pies and fillings. Place each hand pie on prepared baking sheet.
- Whisk egg in a small bowl then brush each hand pie with egg. Place hand pies in oven and bake for 13-16 minutes until golden brown.
- Remove from oven and let cool for at least 20 minutes. Then, cover with glaze and sprinkles and enjoy!
Glaze
- Whisk powdered sugar, milk, and vanilla extract until combined. Add more sugar or milk until desired consistency and thickness.