1. Home
  2. Dishes
  3. Mini Pumpkin Pies

Mini Pumpkin Pies

Category: Cooking Through the Seasons

Forget boring pies—these tiny pumpkin pockets bring sweetness on the go! Packed with creamy, spicy goodness and great for fall hangouts.

Pin Share Send Print Skip to Recipe
Hannah Author
Updated on Sat, 17 May 2025 19:05:13 GMT
Golden pastries shaped like pumpkins, filled with spiced filling, sitting on a tray. Save
Golden pastries shaped like pumpkins, filled with spiced filling, sitting on a tray. | recipesbyhannah.com

Sink your teeth into flaky pastry hiding creamy pumpkin with every bite. Buttery crust meets cozy fall filling, just right for festive get-togethers or lazy afternoons.

Tasty Fall Handhelds

Golden shells packed with pumpkin sweetness then dusted in cozy spices. Take these easy treats anywhere for that warm fall taste on the go.

Gather These

  • Coarse Sugar: 2 tablespoons
  • Egg: 1 for brushing
  • Kosher Salt: ¼ teaspoon
  • Heavy Cream: 2 tablespoons
  • Water: 1 teaspoon
  • Spice Mix: 2 teaspoons separated
  • Pumpkin Puree: 1 cup
  • Chilled Pie Dough: 2 ready-made sheets
  • Brown Sugar: ⅓ cup

Time to Make 'Em

Add Sugar and Spice
Mix some sugar with spice then set aside to top the pies.
Seal and Brush
Pop the pumpkin mix onto half the dough shapes, cut tiny holes in the top crusts, seal with egg wash, and press edges with a fork.
Preheat Oven
Fire up your oven to 400°F. Prep your baking sheets with parchment.
Shape the Dough
Grab your pumpkin-shaped cutter and punch out even shapes from the pie dough. Chill 'em quick in the fridge so they hold up better.
Bake to Golden
Sprinkle tops with the sugar mix. Pop 'em in the oven and bake fifteen to twenty minutes till golden brown.
Golden hand pies, a few open enough to show gooey pumpkin inside, lined up on a baking sheet. Save
Golden hand pies, a few open enough to show gooey pumpkin inside, lined up on a baking sheet. | recipesbyhannah.com

Unbeatable Autumn Snack

Bringing these treats means you've got fall flavor covered. Serve 'em at Halloween, pass them around at Thanksgiving, or snack whenever you want a cozy bite of autumn.

Recipe FAQs

→ Why does the dough have to be cold between steps?

Cold dough makes it flaky and less of a sticky mess when you're working with it. Warm dough just won't behave well.

→ Can I roll out homemade pie crust instead?

Of course! Go ahead and use your go-to crust. Just remember to chill it first, so it’s easier to cut and handle.

→ How can I keep the filling inside while baking?

Don’t overstuff and give the edges a good pinch or press with a fork. Adding a bit of egg wash helps lock it in, too.

→ Can I store these in the freezer?

Yep! Pop them in before they're baked, and they'll last about 3 months. Bake straight from the freezer with some extra time in the oven.

→ Why poke holes in the top before baking?

Those little holes let the steam out, so the filling doesn’t spill out the sides while they bake.

Mini Pumpkin Pies

Soft pies shaped like pumpkins stuffed with sweet-spiced filling and sprinkled with sugar for a sparkle. Perfect when fall rolls in!

Preparation Time
25 min
Cooking Time
20 min
Total Time
45 min

Category: Seasonal Cooking

Difficulty Level: Intermediate

Cuisine: American

Yield: 12 Servings (12)

Dietary Preferences: Vegetarian

Ingredients

01 Two ready-to-use pie crusts.
02 A cup of pumpkin puree.
03 A heaping 1/3 cup of brown sugar.
04 Two spoonfuls of heavy cream.
05 1 1/2 teaspoons of pumpkin spice mix.
06 1/4 teaspoon of salt (kosher works best).
07 One large egg.
08 1 teaspoon of water.
09 Two tablespoons of coarse sugar for sprinkling.
10 1/2 teaspoon of extra pumpkin spice mix for the top.

Directions

Step 01

Set the oven to 400°F and get baking sheets ready with parchment paper.

Step 02

Lay out pie crusts and gently smooth them out to get rid of any folds.

Step 03

Use a cutter about 3-4 inches wide to make pumpkin shapes. Chill the cutouts in the fridge.

Step 04

Mix the pumpkin puree, brown sugar, heavy cream, salt, and pumpkin spice in a bowl.

Step 05

Scoop 2-3 tablespoons of filling onto each shape, leaving some space along the edges.

Step 06

Cut small slits into the top layers of crust.

Step 07

Brush the edges of the crust with the egg-water mixture.

Step 08

Cover with the vented crusts and press the edges with a fork to seal them.

Step 09

Brush the tops with the egg mixture, then sprinkle on coarse sugar and extra spice.

Step 10

Put in the oven and bake 15-20 minutes till golden. Let them sit for 5 minutes before handling.

Notes

  1. Work quickly to keep the dough chilled.
  2. Avoid putting too much filling on the crusts.
  3. Make sure the edges are sealed tightly.
  4. Unbaked pies can be stored in the freezer.
  5. Slits in the top keep pies from breaking open.

Required Equipment

  • Cookie sheets.
  • Parchment.
  • Shape cutter.
  • Brush for pastry.
  • A fork.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains dairy (cream).
  • Contains eggs.
  • Wheat is present (pie crust).

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 185
  • Fats: 9 g
  • Carbohydrates: 24 g
  • Proteins: 2 g