If you love fall flavors packed into bite-sized treats, you are going to adore this Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe. These golden, crispy hand pies boast a rich, spiced pumpkin filling hugged by flaky crust, all finished with a sweet and cinnamony sugar coating. They are the perfect cozy dessert to share with friends or enjoy curled up with a warm drink. Whether you make your own pie crust or use store-bought, this recipe brings together simple ingredients to create a snack that feels like a festive autumn hug in every mouthful.
Ingredients You’ll Need
The beauty of this recipe is how straightforward the ingredients are, yet they combine to create such irresistible flavor and texture. Each component, from the pumpkin pie filling to the cinnamon sugar, plays a crucial role in making these hand pies truly special.
- Pie crust: Use one batch of homemade or two boxes of store-bought to get that flaky, buttery enveloping shell.
- Pumpkin pie filling: Two cups of rich pumpkin filling, either homemade or store-bought, deliver the signature autumn taste.
- Canola or vegetable oil: Essential for frying, this oil heats evenly and crisps the pies perfectly without overpowering flavors.
- Granulated sugar: Three-quarters of a cup, mixed with cinnamon, adds that irresistible sweet crunch coating.
- Ground cinnamon: A tablespoon of warm, fragrant cinnamon balances the sugar and enhances the pumpkin spices.
How to Make Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
Step 1: Prepare the Pie Crusts
Start by rolling out your pie crust on a lightly floured surface until it is about â…›-inch thick. Using a 4 to 5-inch round cookie cutter, cut the dough into circles. This size strikes the perfect balance between portability and a generous pumpkin filling. A homemade batch should yield around 26 to 28 rounds, while store-bought crusts might produce a few less.
Step 2: Fill and Shape Your Hand Pies
Place a heaping tablespoon of pumpkin pie filling in the center of each dough circle. Fold the dough over carefully to form a half-moon shape. To seal those edges and keep the filling safely inside during frying, moisten the rim with a little water and crimp it with a fork, creating a charming pattern while locking in all the deliciousness.
Step 3: Mix the Cinnamon Sugar
In a small bowl, combine the granulated sugar with the ground cinnamon. This fragrant cinnamon sugar will be your hand pies’ final touch, adding that sweet crunch everyone loves on the outside of these warm, golden treats.
Step 4: Fry the Hand Pies
Heat about 2 to 3 inches of canola or vegetable oil in a medium-sized pot until it reaches 375°F (190°C). Carefully place 2 to 3 hand pies at a time into the hot oil. Fry each side for about 3 to 4 minutes until they are a beautiful golden brown. Removing them one by one and placing on paper towel-lined racks helps drain excess oil and keeps the fried crust crispy. Remember to keep an eye on the oil temperature so it stays steady at 375°F throughout frying.
Step 5: Coat and Serve
While the pies are still warm, dip them into your cinnamon sugar mixture, coating every nook and cranny with that sweet, spiced powder. Serve these Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe warm for a melty, fresh experience or cool for an easy grab-and-go snack that still delights.
How to Serve Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
Garnishes
Enhance these hand pies with a light dusting of powdered sugar or a drizzle of caramel sauce for an extra festive look and flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side can also turn your treat into a dreamy dessert experience.
Side Dishes
Pair these crispy beauties with a hot cup of spiced chai tea or a bold coffee to complement the pumpkin’s warm spices. For a brunch spread, serve alongside fresh fruit or a simple green salad to balance sweetness with fresh, crisp flavors.
Creative Ways to Present
For parties or gatherings, serve these hand pies on a rustic wooden board nestled among fall leaves or mini pumpkins for the perfect autumn presentation. You could also thread them onto skewers for a fun and unexpected way to display these treats, turning them into fabulously portable finger food.
Make Ahead and Storage
Storing Leftovers
Leftover hand pies keep well in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh to preserve their crispy, flaky crust. If you store them longer, the crust might lose some of its crunch.
Freezing
You can freeze the unfilled pie crust rounds separately and the filled, uncooked hand pies before frying. Wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, fry them straight from the freezer, adding a minute or two to the frying time.
Reheating
To reheat, pop your hand pies in a 350°F oven for about 8 to 10 minutes or until warmed through and crisp again. Avoid microwaving, as it will soften the crust and lose that perfect fried texture.
FAQs
Can I use canned pumpkin instead of pumpkin pie filling?
Canned pumpkin can work, but you will need to add your own spices, sugar, and thickeners to mimic the texture and flavor of pumpkin pie filling. Using ready-made filling just saves a lot of time and guarantees that signature taste.
What oil is best for frying these hand pies?
Neutral oils with high smoke points like canola or vegetable oil are ideal. They fry evenly and let the pumpkin filling shine without adding extra flavors or smoke.
Can I bake these instead of frying?
Yes, you can bake the pies at 375°F for about 20-25 minutes, or until golden. They won’t have the same crispy, fried crunch but will still taste delicious.
How do I ensure the pies don’t burst while frying?
Make sure to seal the edges well by moistening the dough rim with water and crimping firmly with a fork. Also, don’t overfill the pies to prevent the filling from leaking during frying.
Can this recipe be made gluten-free?
Absolutely! Use your favorite gluten-free pie crust and ensure the pumpkin filling and all other ingredients are gluten-free to enjoy these pies without worry.
Final Thoughts
These Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe have quickly become one of my fall favorites because they capture everything wonderful about the season: warmth, spice, and that perfect balance of sweet and savory. Whether you’re making them for a cozy night in or a festive gathering, they’re guaranteed to bring smiles and requests for seconds. Give this recipe a try, and I promise it will become a beloved tradition in your kitchen too!
Print
Fried Pumpkin Hand Pies with Cinnamon Sugar Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 26 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Pumpkin Hand Pies are delightful individual treats filled with spiced pumpkin pie filling and fried to golden perfection. Featuring a crisp, flaky crust and a sweet cinnamon-sugar coating, they are perfect for autumn gatherings or anytime you crave a cozy, portable dessert.
Ingredients
Crust
- 1 batch homemade pie crust recipe or 2 boxes store-bought pie crusts
Filling
- 2 cups pumpkin pie filling (homemade or store-bought)
For Frying
- Canola or vegetable oil, for frying (2-3 inches in a pot)
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Crusts: Roll out the pie crust(s) to â…›-inch thickness on a lightly floured surface. Use a 4-5 inch round cookie cutter to cut out circles, yielding about 26-28 rounds from a homemade batch or slightly fewer from store-bought.
- Fill and Shape: 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 crimp with a fork to seal tightly.
- Make Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside for coating the hand pies after frying.
- Fry Hand Pies: Heat 2-3 inches of canola or vegetable oil in a medium pot to 375°F (190°C). Carefully add 2-3 hand pies at a time to the hot oil. Fry each pie for 3-4 minutes per side until golden brown and crispy. Remove the pies and place them on a paper towel-lined cooling rack to drain excess oil. Maintain the oil temperature at 375°F throughout frying.
- Coat and Serve: While the hand pies are still warm, dip them into the cinnamon sugar mixture to coat evenly. Serve warm or at room temperature and enjoy this comforting treat.
Notes
- Using homemade pie crust provides a flakier texture but store-bought crusts work well for convenience.
- Monitor the oil temperature carefully to avoid greasy or undercooked pies.
- If preferred, these hand pies can be baked instead of fried, though frying provides the signature crispiness.
- The pumpkin pie filling can be made from scratch or substituted with canned pie filling for ease.
- Allow pies to cool slightly before serving to avoid burning the mouth from hot filling.
