Description

These Pumpkin Hand Pies are a delightful fall treat featuring a flaky homemade or store-bought pie crust filled with rich pumpkin pie filling. Fried to a golden perfection and coated in cinnamon sugar, they offer a perfect balance of sweetness and spice with a crispy exterior and soft, flavorful inside. Ideal for holiday gatherings or cozy nights in, these hand pies are easy to make and irresistibly delicious.

Ingredients

Scale

Pie Crust

1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts

Filling

2 cups pumpkin pie filling (homemade or store-bought)

Frying

Canola or vegetable oil, for frying (2-3 inches in pot)

Cinnamon Sugar Coating

¾ cup granulated sugar
1 tablespoon ground cinnamon

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Instructions

Prepare Crusts: Roll out the pie crust(s) to ⅛-inch thickness on a lightly floured surface to prevent sticking.
Cut Crust Circles: Use a 4-5 inch round cookie cutter to cut out circles. From a homemade batch, you should get about 26-28 rounds; store-bought crusts may yield fewer.
Fill and Shape Pies: Place 1 heaping tablespoon of pumpkin pie filling in the center of each crust circle. Fold the dough over to form a half-moon shape, moisten the edges with water, and press with a fork to seal tightly.
Prepare Cinnamon Sugar: In a small bowl, mix together granulated sugar and ground cinnamon. Set aside for coating later.
Heat Oil: Pour 2-3 inches of canola or vegetable oil into a medium pot and heat to 375°F (190°C), monitoring temperature carefully.
Fry Hand Pies: Carefully place 2-3 hand pies into the hot oil at a time. Fry each for 3-4 minutes per side until they turn golden brown and crispy. Use a slotted spoon to remove them and place on a paper towel-lined cooling rack to drain excess oil.
Maintain Oil Temperature: Keep a close eye on oil temperature between batches, maintaining a steady 375°F for even frying and best texture.
Coat Pies in Cinnamon Sugar: While still warm, dip each fried hand pie into the cinnamon sugar mixture to coat thoroughly, adding a sweet, spiced finish.
Serve: Serve the pumpkin hand pies warm to enjoy their fresh crispiness or at room temperature according to preference.

Notes

You can prepare the pie crust ahead of time and refrigerate or freeze it until ready to use.
Carefully monitor the oil temperature to prevent pies from burning or absorbing excess oil.
Use a slotted spoon to safely remove pies from hot oil to avoid splatters.
The pumpkin pie filling can be enhanced with extra spices like nutmeg or ginger if desired.
Store leftover hand pies in an airtight container and reheat in an oven or air fryer for best texture.