Homemade Pumpkin Pie Hand Pies: Easy and Adorable!

If you’re looking for some autumn baking inspiration, these Homemade Pumpkin Hand Pies are the perfect bite-sized treat to share (or keep all to yourself!).

Fall is in the air, and there’s nothing quite as cozy as baking up something sweet and pumpkin-y.

They’re easy to make, thanks to store-bought pie crusts and a simple, delicious filling made with cream cheese, pumpkin puree, and warm spices.

Plus, they’re shaped like little pumpkins, making them as cute as they are tasty!  This is one of the perfect kid-friendly baking recipes!  Your littles are going to have so much fun helping cut out and fill these mini pumpkin pies!!

This easy pumpkin pie recipe with surely become one of your favorite fall dessert recipes!  I plan to server these individual pumpkin pies as Thanksgiving pumpkin pies!  They’ll be the perfect pumpkin pie for Thanksgiving!

You’ll be so surprised at how fun and quick these yummy individual pumpkin pies are to make!!  These mini hand pies are perfect for a fall gathering, a Thanksgiving dessert table, or just an afternoon treat with a warm cup of cider. They’ll stay fresh for a couple of days in an airtight container, but good luck having any leftovers!

Let’s get started!

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Ingredients You’ll Need to Make Homemade Pumpkin Hand Pies

I love to gather fall baking ideas to make my house all cozy and smelling delicious! And did I mention how easy these cute little pumpkin hand pies are to make?

Honestly, with just a few ingredients you’ll have your friends and family so impressed with these cute pumpkin-shaped desserts. My recipe makes about 8-10 individual pies, depending on the size.  Just double or triple the ingredients to serve more!

Here is the list of ingredients needed to make this homemade pumpkin pie recipe.

For this hand pie recipe, you’ll need one box of store-bought pie dough (the kind with two crusts). 

Add to the list 4 ounces of softened cream cheese, 1/2 cup of packed light brown sugar, 1/2 cup of pumpkin puree, 1/2 teaspoon of pumpkin pie spice, and just a pinch of salt.

To bring it all together, you’ll use an egg wash (just one egg whisked with a tablespoon of water) and finish the pies with a sprinkle of cinnamon sugar—2 tablespoons of sugar mixed with 1/4 teaspoon of cinnamon.

Substitute Ideas

Here are some easy ingredient swaps for your Mini Pumpkin Hand Pies!

Pie Dough

Swap the store-bought dough with homemade pie crust if you want a from-scratch vibe.  I’m including directions for my pie crust recipe at the bottom of this post!

Use puff pastry for a lighter, flakier alternative.

For a gluten-free version, choose a gluten-free pie crust or make your own using gluten-free flour.  I’ve also got information for gluten-free options at the bottom of this post!!

Filling

Cream Cheese: Swap it for mascarpone for a milder, creamier filling, or use dairy-free cream cheese for a vegan option.

Pumpkin Puree: Sweet potato puree or butternut squash puree makes a fantastic alternative and still brings those cozy fall flavors.

Brown Sugar: Replace it with coconut sugar or granulated white sugar if that’s what you have on hand. For a deeper flavor, try maple syrup or honey (adjust for the extra moisture).

Pumpkin Pie Spice: No spice blend? Use a mix of cinnamon, nutmeg, ginger, and cloves.

Egg Wash

Use milk, cream, or a non-dairy milk like almond or oat milk instead of an egg wash. These options will still give the pies a golden finish.

Topping

Instead of cinnamon sugar, dust the tops with powdered sugar after baking, or leave them plain for a simpler look.

Sweet or Savory Twist

For a savory version, swap the filling for a mixture of cream cheese, cheddar, and caramelized onions—or even a spiced meat filling!

With these substitutions, you can make the recipe your own or adapt it for anyone you’re sharing these little pies with. It’s all about creativity (and making sure everyone gets to enjoy them!).

Gather Other Supplies for What You’ll Need for These Mini Pumpkin Pies

Now that you have your grocery items gathers, here are the other supplied needed to make these easy hand pies with pumpkin filling!

You’ll need a mixing bowl, hand mixer, measuring spoons and measuring cups, a spatula, cookie sheet, and cooling racks.

A rolling pin will also be needed to flatten out the pie dough.  And a pastry brush for the egg wash. 

I made my own pumpkin templates, so thin cardboard (the pie crust box works great!), a pencil and scissors, and a pairing knife will be needed.

Let’s get started with how to make mini pumpkin pies!

Making Homemade Pumpkin Pie Hand Pies

These pumpkin desserts made with pie crust are the perfect Thanksgiving dessert ideas for a crowd! Now for the fun part: making these adorable Homemade Pumpkin Hand Pies!

Start by Whipping up the Filling

Mix together the cream cheese and brown sugar until it’s smooth and creamy.

Stir in the pumpkin puree, pumpkin pie spice, and a pinch of salt. It’ll smell like fall in your kitchen already!

Make the Pie Shapes!

Next, roll out your pie crusts.

Use a pumpkin-shaped cardboard template (a piece cut from the pie crust box works perfectly!) to cut out your dough.

Aim for shapes about 3-4 inches wide.

Gather up the “pie crust scraps” and re-roll them to cut out more shapes!

Cut small slits in half of the shapes—these will be the tops of your pies and let the steam escape while baking.

Assemble These Adorable Hand Pies!

On a parchment-lined baking sheet, lay out the unvented pumpkin shapes.

Spoon about 1 to 1 1/2 tablespoons of filling into the center of each, leaving some room around the edges.

Brush the edges lightly with the egg wash to help seal the pies, then place a vented pumpkin shape on top.

Press the edges together and crimp them with a fork for that classic hand pie look.

Top Them Off with Cinnamon Sugar

Before popping these little pumpkins into the oven, brush the tops with more egg wash and sprinkle them generously with your cinnamon sugar mixture.

Bake the pies at 375°F for 18-22 minutes, or until the crust is golden brown and your kitchen smells absolutely divine.

Let the pies cool for a few minutes. Then carefully transfer them to a cooling rack to further cool a bit (if you can wait that long!) before serving.

Wondering What To Serve with Homemade Pumpkin Hand Pies?

These Mini Pumpkin Hand Pies are a cozy, flavorful treat on their own, but pairing them with the right accompaniments can make them even more delightful! Whether you’re serving them as part of a dessert spread or enjoying them with a quiet cup of coffee, here are some ideas to complement this pumpkin-spice dessert!

Warm Beverages

Nothing says fall like a warm drink, and these pies pair beautifully with the following.

Pumpkin Spice Latte

Double down on the pumpkin vibes!

Hot Apple Cider

The sweet and tart flavors of cider are a perfect match.

Chai Tea or Latte

The spiced tea enhances the warm cinnamon and nutmeg in the pies.

Classic Coffee or Espresso

A rich coffee balances the sweetness of the filling.

Ice Cream or Whipped Cream

Serve your pies warm with a cool, creamy topping to compliment the deliciousness of these pumpkin treats!

Vanilla Ice Cream

A timeless pairing that complements the pumpkin filling.

Cinnamon Ice Cream

Adds a spicy-sweet twist to every bite.

Whipped Cream

Light, fluffy, and perfect for dolloping on top.

Fall Dessert Spread

Add these hand pies to a dessert board or buffet with the following items.

Pecan Bars or Pecan Pie Bites

The nuttiness pairs beautifully with the spiced pumpkin.

Caramel Apples

Sticky, sweet, and another fall favorite.

Spiced Cookies

Think gingersnaps or snickerdoodles for a crunchy contrast.

Savory Pairings

For a unique twist, pair these sweet pies with something savory!

Cheese Plate

A creamy brie or sharp cheddar can balance the sweetness of the pies.

Charcuterie

The salty flavors of cured meats are surprisingly delicious alongside the pumpkin spice. Here are some of my ideas for a Charcuterie Board!

Toppings and Dips to serve with the Homemade Pumpkin Hand Pies

For a fun serving idea, offer optional toppings or dips!

Caramel Sauce

Drizzle it over the top for extra decadence.

Maple Syrup

A touch of maple enhances the fall flavors.

Spiced Cream Cheese Dip

Mix cream cheese, powdered sugar, and cinnamon for a dip on the side. Another fun dip is my Toasted Walnut Pumpkin Dip. Get the recipe here!

Seasonal Sides

For larger gatherings, pair your pies with seasonal side dishes like roasted nuts, candied pecans, or spiced popcorn. These are easy to nibble on and bring out the cozy, festive vibes of fall.

No matter how you serve them, these Mini Pumpkin Hand Pies are sure to shine as the star of any autumn table!

Storing Your Leftover Mini Pumpkin Hand Pies

If you’re lucky enough to have leftovers (seriously, they disappear fast!), storing these little pumpkin cuties is super easy.

Once they’ve cooled completely, place them in an airtight container or wrap them individually in plastic wrap.

You can keep them at room temperature for up to 2 days, but if you want them to last a bit longer, pop them in the fridge where they’ll stay fresh for up to 5 days.

To enjoy them later, you can eat them cold straight from the fridge (they’re still delicious!) or warm them up in the oven at 350°F for a few minutes to get that fresh-baked vibe back. Just be careful not to microwave them—no one wants a soggy pie crust!

Can You Freeze Pumpkin Hand Pies?

Oh, and here’s a tip: if you’re planning ahead, these hand pies freeze beautifully!

Just wrap them tightly in plastic wrap and then pop them into a freezer bag.

When you’re ready for a treat, thaw them in the fridge overnight and reheat in the oven until warm and crispy. Mini pumpkin pies, whenever you want them? Yes, please!

How to Make Your Own Pie Dough for Mini Pumpkin Hand Pies

No refrigerated pie dough? No problem! Making your own DIY pie dough is easier than you think—and it’ll give your Mini Pumpkin Hand Pies that extra homemade touch. Plus, you probably already have everything you need in your kitchen. There are other pie crust recipes, but here’s the one I like to use!

Grab a mixing bowl and stir together 2 1/2 cups of all-purpose flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt. This is the foundation of your crust—simple but perfect. Next, cut in 1 cup (two sticks) of cold, cubed unsalted butter. You can use a pastry cutter, two knives, or just your hands if you’re feeling rustic! Work the butter into the flour mixture until it looks like coarse crumbs with pea-sized bits of butter. Those little butter pieces are what make your crust flaky and magical.

Now, slowly drizzle in 6-8 tablespoons of ice water, one tablespoon at a time. Stir gently with a fork after each addition. The goal here is to bring the dough together—stop adding water as soon as it holds when you pinch it. You don’t want it too wet or sticky, just enough to form a ball.

Make the Pies

Once it’s all together, divide the dough in half, shape each half into a flat disc, and wrap them up in plastic wrap. Pop them in the fridge for at least an hour (or up to two days if you’re prepping ahead). Chilling the dough lets the butter firm up again, so it’s easier to roll out and bakes up beautifully flaky.

When you’re ready to make your these fall treats with pumpkin puree, roll out your chilled dough on a lightly floured surface until it’s about 1/8 inch thick. Then, grab your pumpkin-shaped template and start cutting out those adorable little crusts. Homemade pie dough, check.

How to Make Gluten-Free Mini Pumpkin Hand Pies

You can easily adapt your Mini Pumpkin Hand Pies recipe to make it gluten-free pumpkin pies while keeping them just as delicious and adorable. Here’s the gluten-free version of how to make one of the best pumpkin spice recipes for fall!

Pie Crust

For a gluten-free version, you’ll need a good gluten-free pie crust. You can:

Buy a Gluten-Free Pie Dough

Many stores carry pre-made gluten-free pie crusts in the freezer or refrigerated sections. Check the packaging to ensure it’s labeled gluten-free.

Make Your Own Gluten-Free Pie Dough

If you’re feeling adventurous, making your own gluten-free crust is straightforward. Here’s a recipe:

Ingredients for Gluten-Free Pie Dough

2 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add 1 teaspoon yourself)

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cubed

6-8 tablespoons ice water

Directions for Making Gluten-Free Pie Dough

Mix the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Shape it into two discs, wrap in plastic, and chill for at least an hour before rolling it out.

Filling

The filling is naturally gluten-free, so no changes are needed! Your combination of cream cheese, pumpkin puree, brown sugar, and spices works perfectly as-is.

Egg Wash and Topping

These are also gluten-free, so you don’t need to make any adjustments here.

Assembly and Baking

Assemble and bake the pies just like the original recipe. Keep in mind that gluten-free dough can be a little trickier to work with—it’s more delicate and prone to cracking. If you run into trouble, just press and patch any cracks with your fingers or a little extra dough.

Pro Tips for Gluten-Free Baking

Roll out the dough between two sheets of parchment paper to prevent sticking and make transferring the dough easier.

Chill the dough again after cutting out your pumpkin shapes to help it hold its shape better during assembly and baking.

With these adjustments, you can create gluten-free Mini Pumpkin Hand Pies that everyone can enjoy. They’re just as flaky, flavorful, and fun as the original!

I love pumpkin desserts made with pie crust! But if you’re looking for other cozy fall dessert ideas (this one has a graham cracker crust) check out my recipe for cream cheese pumpkin pie that I posted last year! 

Enjoy!!!