Mini Pumpkin Pies are an easy fall treat! Make these hand pies for your holiday get together, a great fall finger food for an appetizer or desert. Make them ahead of time and freeze for sweet fall lunch treats.
How to Make Mini Pumpkin Pies
Mini Pumpkin Handpies are super easy to make. There’s two options to making miniature pumpkin pies. The difference is the pie crust, either the mini pie is made in a muffin tin as pumpkin pie tarts. The final mini pie looks just like a mini pie.
The other option- the BETTER choice in my own opinion, as I like to do it is as a hand pie. Handpies are super quick and easy to make. They are easier to eat than a tart and there is double the crust- my favourite part! Only if it’s done right. Flaky and tasty just as I like it.
I’ll share with you how to make Mini Pumpkin Handpies in this post using my best pie crust recipe for a tasty flaky crust and a pumpkin pie filling using condensed milk and homemade pumpkin puree without any added sugar.
Serve these hand pies at your next holiday dinner party as an appetizer or desert. Why not serve them at a Super bowl party, or bring them to your next bonfire get together.Jump to Recipe
There’s not a lot of equipment needed to make these tasty hand pies, but you’re going to need to the following to make your life easier.
There’s not much to the ingredient list for pumpkin hand pies.
I like to whip up pie crust and store in the freezer each month for Sunday pies and hand pies for get togethers, especially in the fall and winter. Pre make pumpkin puree in October when pumpkins are everywhere! Store it it in the freezer in 2 cup measures, so it’s easy to just take out the crust and the puree the night before.
Premade Pie Crust
This is my Pie Crust Recipe I use for all my pies, including my Nana’s Meat Pie. It’s super quick to whip up, using a food processor to cut the fat.
I make all my pumpkin puree at the peak of pumpkin season in October and just after Halloween. If you don’t have your own puree, then go ahead and used canned- but once you’ve tried it you won’t go back! Here’s how to make pumpkin puree.
Pumpkin Pie filling traditionally calls for evaporated milk, but sometimes you have to improvise and forget tradition. Condensed milk is far better.
You’ll need two eggs for the pumpkin pie filling and one for the pie crust. 2+1=3. Go grab them from the coop.
Forget the sugar
Funny thing, as I was making this recipe and taking pictures for this post- I forgot to add the sugar. It’s a good thing, with the sweetness of the condensed milk and the natural sugars in the pumpkin puree it wasn’t needed. It’s still super sweet on its own, and now not quite as bad for you.
Pumpkin pie spice
This recipe calls for two teaspoons of pumpkin pie spice. To get two teaspoons of pumpkin pie spice, combine 1-teaspoon cinnamon with a 1/2 teaspoon of ground ginger, a 1/4 teaspoon of ground cloves and a 1/4 teaspoon of ground nutmeg.
Method for Making Pumpkin Hand Pies
Gather ingredients and preheat oven to 375.
Whisk the pumpkin puree, pumpkin pie spice, eggs and condensed milk together until well combined.
Roll out your pie dough and start cutting circles for hand pies using this handy tool.
It’s important to flour your surface, the dough and the pin. Once I’ve rolled it a few times, I’ll flip the dough over, and rotate it 90 degrees before rolling a few more times and continue to flip and rotate.
This helps to make sure the dough doesn’t stick to the surface and helps ensure your dough ends up in a circular shape.
Fill the hand pie press with the pumpkin puree. Depending on the size of your press, you’ll need to determine how much filling to add without it spilling over. Below is a general idea of how your handle should look before you press.
Layout hand pies on greased cookie sheet or on parchment paper and bake at 375 for 25-30 minutes.
Serve Mini Pumpkin Hand Pies when they are cool. Pumpkin Pies should sit a minimum of 4 hours for the filling to properly set. ENJOY!
RECIPE FOR MINI PUMPKIN PIES
Mini Pumpkin Pie Recipe
- Food Processor
- Hand Pie Press
- 1 Pie Crust See Pie Crust Recipe in notes
- 2 large eggs
- 2 cups pumpkin puree
- 1 tsp pumpkin pie spice
- 1 300 ml can of condensed milk
- Preheat Oven to 375
- In a large bowl whisk together the eggs, pumpkin puree, pumpkin pie spice, and condensed milk until combined
- Prepare Hand Pie disks
- Fill handpie disks with filling using pie press
- Bake on a greased cookie sheet or use parchment paper
- Bake for 30 25-30 minutes
- Remove from oven and allow to cool before serving