Pumpkin Pasties
Servings Prep Time
28Handpies 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Servings Prep Time
28Handpies 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Pasties & Filling
  • 1can pumpkin puree
  • 2tablespoons sugargranulated/white
  • 1tablespoon butterroom temperature
  • 1teaspoon pumpkin pie seasoning
  • 1/4teaspoon all-spice seasoning
  • 2packages 2-pack pie crusts
Sugar Glaze (optional)
  • 1/4cup powdered sugar
  • 1/2tablespoon milk
  • 1splash vanilla extract
Egg Glaze
  • 1 eggmixed
  1. Preheat oven to 400 degrees. Unravel your crust onto clear wrap or a lightly floured surface. Use a circular cookie cutter of at least 3″ to cut the dough. The smaller your circle the smaller the pies and less filling you’ll use in each. The larger the circle, the less pies you’ll have but each will have more filling. I used a 4″ round cookie cutter. I recommend 4-5″ if possible. A tall beer glass also works great for this.
  2. Mix together all your ingredients in a medium sized bowl. (See notes below on making some sugar free.)
  3. Fill each pie with about a 1 teaspoon or so of filling. Take a small bit of water on your finger and rub the edge of each circle. This will help the pies stay closed.
  4. Fold each pie in half and crimp with a fork. Cut three small slits on one side of the pie for ventilation.
  5. Using a brush, fork or spoon, lightly coat the top of the pies with a bit of egg. This will help with browning and making a nice crunch to the pie.
  6. Bake for about 15 minutes, or until lightly brown. You can keep these guys pretty close together if you’re trying to bake as many at once as you can. They don’t really expand too much. I would try to keep at least a 1/2″ distance between each.
  7. While the pies are baking, mix together your sugar glaze. This is optional, but I recommend it for added sweetness. Wait at least 10-15 minutes before brushing the glaze on to the pies. Allow additional time for the glaze to dry before stacking.
  8. Serve and enjoy!
Recipe Notes

Looking to make these sugar free to feed to those who can’t have sugar? Leave out the sugar and avoid the sugar glaze. These hand pies are great without it! I made a third of my hand pies without it and the rest with. Half circles not enough pie for you? Layer one circle on top of the other instead and use a tablespoon of filling instead of a teaspoon. Keep in mind that you might go through more filling this way.