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
Scale
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.
