Mini Pumpkin Hand Pies with Cinnamon Sugar

Mini pumpkin hand pies, with homemade all butter pie dough and spiced pumpkin filling, baked until crisp and flaky, then coated in cinnamon sugar.

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5 from 1 vote

Prep Time 45

Cook Time 30

Total Time 1 15

Course Breakfast, Dessert

Cuisine American

Servings2 dozen

In a bowl, whisk together the pumpkin, brown sugar, egg yolk, vanilla and spices, until smooth.
Refrigerate the filling until needed.

Make 1 Recipe Pie Dough (double crust).
On a lightly floured surface, work with half the dough at a time, and roll the dough out to 1/8 inch thick. Cut as many pumpkins as you can with your pumpkin shaped cookie cutter.
Gather up the scraps, roll them out again, and continue cutting pumpkins until you've used up all the dough. Using a 3-inch cutter, you should be able to cut around 4 dozen pumpkins (for 2 dozen mini pies). Using a larger cutter, you'll have fewer pies, but they can hold more filling.
Using a knife, the rounded edge of your pumpkin cookie cutter, or the edge of a round biscuit cutter, cut four curved lines in half the pumpkins to look like the ridges on real pumpkins. These will be the tops of the pies.
Another idea is to use a knife to cut jack-o-lantern faces in the top pie crusts.

Set half of the pumpkins (the ones without the curved cuts) on a large baking sheet lined with parchment paper.
Spoon the filling onto the center of the dough, using about 1 1/2 - 2 tsp per pie. 3-inch pies are pretty small, and will not hold a lot of filling, but if you use a 4 or 5 inch cutter for larger pies, you can use a tablespoon or more of filling per pie.
Brush the edges of the dough lightly with the egg white. Place the rest of the pumpkins (the ones with the curved cuts) on top, and lightly press down on the edges to seal them together. Brush the top of the dough lightly with egg white.
Set the pan in the refrigerator to chill while you preheat the oven.

Preheat the oven to 375 F, and position a rack in the center of the oven.
Bake the pies for about 30 minutes, until the pastry is crisp, flaky and pale golden brown.
Set the baking sheet on a cooling rack, and let the pies cool for about 10 minutes, until cool enough to handle.

Use a pastry brush to lightly brush the top and bottom of the pies with the melted butter.
Combine the sugar and cinnamon in a bowl, and coat the pies in the cinnamon sugar.
Serve the pies warm, or at room temperature.

Leftover pies should be cooled completely, loosely covered, and stored at room temperature for up to 2 days.

Keyword Cinnamon Sugar, Mini, Pumpkin