Can I make the filling ahead of time?

Absolutely! You can prepare the pumpkin cream filling a day in advance and keep it refrigerated until you're ready to assemble the hand pies. This not only saves time but also allows the flavors to meld beautifully.

How should I store leftover hand pies?

Leftover hand pies can be stored in an airtight container at room temperature for 1-2 days. If you want them to last longer, you can refrigerate them, though the crust may lose some crispness.

Can I freeze these hand pies?

Yes, you can freeze unbaked hand pies! Assemble and assemble them, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag to bake later.

What’s the best way to reheat hand pies?

To reheat, preheat the oven to 350°F (175°C) and place the hand pies on a baking sheet. Heat for about 10-15 minutes until warmed through, ensuring they stay crispy.

Are there gluten-free options for the pie crust?

Yes, many grocery stores offer gluten-free pie crusts that you can use as a substitute. Just follow the same steps in the recipe, and you can enjoy delicious gluten-free hand pies!

Pumpkin Cream Hand Pies – Flaky, Sweet & Easy Fall Dessert

Ingredients

Scale

1 cup Pumpkin Puree
1 cup Cream Cheese
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1 package Refrigerated Pie Crusts
1 Egg (for egg wash)
Powdered Sugar (for dusting, to taste)

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Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine pumpkin puree, cream cheese, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth.
Roll out the refrigerated pie crusts and cut into 4-5 inch circles.
Place a spoonful of the filling on half of each circle, leaving edges for sealing.
Fold the other half over and seal with a fork.
Brush the tops with beaten egg for a golden finish.
Bake on a lined baking sheet for 20-25 minutes until golden brown.
Allow to cool slightly and dust with powdered sugar before serving.

Notes

For a twist, try different fillings like sweet potato or butternut squash.

Author: Olivia Brooks
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pie
Calories: 250
Sugar: 12g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg