Pumpkin Hand Pies are an easy fall treat! Made with pumpkin puree, sweetened condensed milk and an all butter pie crust for a perfect fall dessert! Make them ahead of time and freeze for sweet fall lunch treats.
PUMPKIN PIE WITH SWEETENED CONDENSED MILK
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. Hand pies 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 hand pies 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 RecipeEquipment List
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.
Whisk
Hand Pie Cutter
Food Processor
PUMPKIN PIE INGREDIENTS
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.
BUTTER 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.
PUMPKIN PURÉE
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
CONDENSED MILK
Pumpkin Pie filling traditionally calls for evaporated milk, but sometimes you have to improvise and forget tradition. Condensed milk is far better! Theres something about sweetened condensed milk straight from the jar. I can’t help but lick the spoon, try it and you’ll love it too!
FARM FRESH EGGS
You’ll need two eggs for the pumpkin pie filling and one for the pie crust. 2+1=3. Go grab some farm fresh eggs from the coop for a richer orange hue from the yolks.
RELATED: WHY YOU NEED BACKYARD CHICKENS!
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.
HOW TO MAKE PUMPKIN PIE
To make pumpkin hand pies simply prepare as you would for making pumpkin pie. Follow these steps and you’ll be on your way to having yummy melt in your mouth delicious fall goodness is no time!
STEP ONE
Preheat a convection oven to 375 and gather your pumpkin puree, sweetened condensed milk, eggs, prepared all butter pie crust and your equipment.
STEP TWO
Whisk the pumpkin puree, pumpkin pie spice, eggs and condensed milk together until well combined.
STEP THREE
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.
STEP FOUR
STEP FIVE
Layout hand pies on greased cookie sheet or on parchment paper and bake at 375 for 25-30 minutes.
STEP SIX
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 PUMPKIN HAND PIES PIES
Mini Pumpkin Pie Recipe
Equipment
- Food Processor
- Whisk
- Hand Pie Press
Ingredients
- 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
Instructions
- 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
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